Vietnamese Spring Roll
- 1 lb. pork chops (prefer darker meat)
- 1 lb. raw shrimp, peeled, de-veined
- double batch of nuoc cham (one for each meat)
- ~30 10-inch diameter spring roll wrappers
- 1 lb. fresh mung bean sprouts
- 1 red bell pepper, cored and sliced thin
- 1 large English cucumber, cut into thin strips
- large bunch of fresh herbs (mint, cilantro, Thai basil, regular basil), washed
- large bunch of fresh lettuce leaves, washed
- hoisin peanut dipping sauce
- warm water in a large shallow bowl (large enough to accommodate a spring roll wrapper)
- 8 oz hoisin sauce
- 1/4 cup smooth peanut butter
- 1 tbsp rice vinegar
- 2 cloves garlic, crushed
- 1 tsp chili-garlic paste or 1 minced thai chili, to taste
- warm water
- 2 limes, juice of
- 2 tbsps brown sugar
- 4 tbsps fish sauce
- 8 cloves garlic, minced
- chile-garlic paste to taste (or finely sliced hot chiles)
- Produce
- Chili-garlic paste or 1 minced thai chili (1 tsp)
- English cucumber, large (1)
- Garlic (10 cloves)
- Herbs, fresh (1 large bunch)
- Lettuce, fresh leaves (1 large bunch)
- Mung bean sprouts, fresh (1 lb.)
- Red bell pepper, thin (1)
- Seafood
- Shrimp, raw (1 lb.)
- Meat
- Pork chops (1 lb.)
- Condiments
- Chile-garlic paste (1)
- Fish sauce (4 tbsps)
- Hoisin peanut dipping sauce (1)
- Hoisin sauce (8 oz)
- Peanut butter, smooth (1/4 cup)
- Rice vinegar (1 tbsp)
- Cooking & Baking
- Brown sugar (2 tbsps)
- Bread & Baked Goods
- 10-inch diameter spring roll wrappers (30)
- Drinks
- Limes, juice of (2)
- Water (2)
- Other
- double batch of nuoc cham (one for each meat)
Preparation
Read recipe preparation on userealbutter.com
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Recipe Stats
Published June 23, 2009 (3 years ago).
14 people saved this recipe.
