Saturday, May 09, 2009

Pork spring rolls

I mentioned the never ending pork loin a couple of posts ago, right? Well, this yet another reincarnation.

Pork Spring Rolls
10 Rice paper wrappers
1 cup roasted pork loin, cut in thin strips
1/2 medium cucumber, cut into thin strips
1/2 romaine lettuce heart, shredded
10 basil leaves, chopped
1 cup rice, bean thread or tapioca vermicelli noodles, cooked

Soak one wrapper at a time in a casserole dish of warm water. To fill, place a small amount of each of the fillings in a neat and evenly distributed pile centered about 2 inches from the upper edge of the wrapper. Fold the upper edge over the fillings, then fold the sides inward before rolling as tightly as possible.

Dipping sauce:
I'm sorry, I didn't measure, but I used
Crunchy peanut butter
Thai chili sauce
brown sugar
soy sauce
rice vinegar

2 comments:

Emily Waldal said...

this looks really good, i may try it this week.... if i wanted it vegetarian what would you suggest instead of pork? i thought of tofu but i wouldn't know how to prepare it...
thanks,
emily w

Moody Foodie said...

I would use tofu-- just cut extra firm tofu into strips and either pan fry it until it's browned on all sides (add some garlic salt or soy sauce to it as well) or sometimes I put it under the broiler with some oil, soy sauce or other seasonings. Blanched or sauteed green beans might be good too. Or you could sprinkle some peanuts inside...