Fresh Vietnamese Spring Rolls

Ingredients

• pork chop - 3
• Carrot - 1
• Red bell pepper - 1
• Cucumber - 1/2
• Young asparagus pea shoots - 1 box
• Lettuce - 3 leaves
• Basil - Handful
• Mint - Handful
• Rice Paper - 1 pack

Instructions

Marinate the pork for as long as you can. Cook on grill or in a pan until no longer pink. Let the meat rest and then cut into strips.

Prepare all of your vegetables, wash and cut thinly into julienne. Have all of your ingredients ready in front of you, also known as mise en place this makes it much faster and easier for you to work quickly. Have a bowl of warm water next to you, the bowl should be big enough to fit the rice paper.

Working on a damp towel or wooden cutting board, dip the rice paper into the water, remove and place on the towel. Start adding the mint and basil leaves, then your vermicelli noodles, vegetables and then meat. Fold over the edge closest to you, and then fold in the 2 ends and continue rolling to close it up. just like a burrito. Wrap in plastic wrap until you are ready to serve. Serve with peanut butter sauce.

The rolls are best when eaten fresh, after that they will start to harden up in the fridge. Will keep for 24 hours.

Recipe Source & Pictures: Fresh Vietnamese Spring Rolls

bon appetit