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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 ½ -inch steaks

For the pork marinade:

  • 2 cups hoisin sauce
  • 1 cup fish sauce
  • ½ cup onion, grated
  • 3 cloves garlic, grated
  • 1 large ginger knob, grated
  • 1 tablespoon sesame oil
  • Zest of 2 limes

For the peanut sauce:

  • 1 cup creamy peanut butter
  • ¼ cup warm water
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Sriracha sauce
  • Juice of two limes
  • Salt and pepper, to taste
  • 1 clove garlic, grated
  • 1 knob ginger, grated

Spring roll assembly ingredients:

  • 1 pack of rice paper
  • 1 carrot, cut into long thin strips
  • 1 cucumber, deseeded and cut into long thin strips
  • 1 bunch scallions, remove the white and reserve the long green section
  • Butter lettuce, red leaf lettuce, or something comparable
  • 1 package of vermicelli noodles, cooked, cooled and set aside
  • Fresh mint, rough chop
  • Fresh 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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