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Vietnamese Pork Summer Rolls image
Vietnamese Pork Summer Rolls

Source: Chef Jean-Paul Bourgeois

Where to Buy
PREP TIME

30 mins

COOK TIME

20 mins

SERVING SIZE

10

Vietnamese Pork Summer Rolls image

What You’ll Need

3-pound Prairie Fresh® pork shoulder butt cut into 1/2 inch steaks
For the pork marinade:
2 cups hoisin sauce1 cup fish sauce1/2 cup onion, grated3 cloves garlic, grated1 large ginger knob, grated1 tablespoon sesame oilZest of 2 limes
For the peanut sauce: 1 cup creamy peanut butter1/4 cup warm water2 tablespoons hoisin sauce1 tablespoon Sriracha sauceJuice of two limesSalt and pepper, to taste1 clove garlic, grated1 knob ginger, grated
Spring roll assembly ingredients: 1 pack of rice paper1 carrot, cut into long thin strips1 cucumber, deseeded and cut into long thin strips1 bunch scallions, remove the white and reserve the long green sectionButter lettuce, red leaf lettuce, or something comparable1 package of vermicelli noodles, cooked, cooled and set asideFresh mint, rough chopFresh cilantro, rough chop

Directions

  1. In a mixing bowl, combine all marinade ingredients; then, in a large plastic zipper bag, combine sliced pork shoulder with marinade.
  2. Marinate for 6-12 hours in the refrigerator.
  3. In a separate mixing bowl, combine all ingredients for the peanut sauce and mix well. Set aside.
  4. After marinating the pork, grill your pork steaks over a hot fire until well caramelized on all sides.
  5. Remove your pork steaks from the grill and set aside to rest.
  6. Once rested, thinly slice your pork steaks in preparation for making your summer rolls.
  7. Follow the instructions on your rice paper package.
  8. Assemble your summer rolls with pork, vermicelli noodle, cucumber, scallion, carrot, lettuce, mint, and cilantro.
  9. Dip finished rolls into your peanut sauce and devour with no shame.
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