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Vietnamese Pork Summer Rolls
Source: Chef Jean-Paul Bourgeois
What You’ll Need
3-pound Prairie Fresh® pork shoulder butt cut into 1/2" steaks
For the pork marinade:
2 cups hoisin sauce
1 cup fish sauce
1/2 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
1/4 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
- In a mixing bowl, combine all marinade ingredients; then, in a large plastic zipper bag, combine sliced pork shoulder with marinade.
- Marinate for 6-12 hours in the refrigerator.
- In a separate mixing bowl, combine all ingredients for the peanut sauce and mix well. Set aside.
- After marinating the pork, grill your pork steaks over a hot fire until well caramelized on all sides.
- Remove your pork steaks from the grill and set aside to rest.
- Once rested, thinly slice your pork steaks in preparation for making your summer rolls.
- Follow the instructions on your rice paper package.
- Assemble your summer rolls with pork, vermicelli noodle, cucumber, scallion, carrot, lettuce, mint, and cilantro.
- Dip finished rolls into your peanut sauce and devour with no shame.