Vietnamese Spring Rolls
A Do-It Yourself Vietnamese Feast

This is one of our family’s favorite meals, and we make it every few weeks throughout the summer, putting the fresh veggies from the garden to the very best use. Instead of serving prepared spring rolls, we spread the table with all of the ingredients, exquisitely arranged by Angela, and then we each assemble our own spring rolls, just the way we like them.

We made our first version of this dish when we were in college. A Vietnamese restaurant in Colorado served the dish, and Angela and I loved the process of assembling our own rolls on the table. They offered it as Appetizer #2 on the menu, so we have always referred to it as #2, though several of our friends have suggested that this is, perhaps, not in the best taste. Over the years, we have tweaked our recipe, and we’re quite proud of where it stands today.

When we lived in Vietnam, I learned to make several authentic local dishes, including pho, snakehead fish soup, Vietnamese crepes, and fresh spring rolls. One day in Hue I had the chance to turn the tables on our cooking/language instructor by whipping up our family’s version of do-it-yourself spring rolls. I have to say that I blew her away with this dish. She said she would teach our version to her mother. I hope she does and that it becomes one of her family’s traditions, as it has become one of ours.

Ingredients:

· 1 ½ lb. boneless pork chops, thin cut, preferably sirloin

Marinade

· 2 T. vegetable oil

· 3 T. palm sugar (or coconut sugar or light brown sugar) dissolved in 1/3 c. water

· 2 T. fish sauce

· 1 recipe Vietnamese dipping sauce

· ½ c. radishes, peeled and sliced thin

· 2 medium carrots, peeled and sliced thin

· 1 medium cucumber, peeled and sliced thin

· 1 head of lettuce, green or red leaf

· 1 c. bean sprouts

· 1 bunch of fresh basil (preferably Thai), at least 12 sprigs

· 1 bunch of fresh mint, at least 12 sprigs

· 1 pack of thin rice noodles (about 7 oz. or 200 grams)

· ½ c. chopped peanuts

· ¼ c. chopped scallions

· 1 pack Vietnamese rice paper (12 oz., 22 cm-25 cm rounds)

Directions:

1. Combine marinade ingredients in small glass baking dish. Add boneless pork chops and coat. Cover with plastic wrap and chill for 1 hour.

2. Put ½ of the Vietnamese dipping sauce in a medium glass or ceramic bowl. Add carrots, cucumber, and radishes. Toss to coat. Cover and chill for 1 hour.

3. Rinse and dry the lettuce leaves, sprouts and fresh herbs. Arrange on a large serving platter.

4. Place the rice noodles to a large pot. Cover with very hot water and allow them to soak until soft, about 10 minutes. Strain in a colander. Rinse with well with cold water and toss in a little oil (vegetable, peanut or sesame) to keep them from sticking. Place noodles on a second serving platter.

5. Preheat grill to high. Remove pork from the fridge 15 minutes before grilling. Grill the pork until cooked through, 2-3 minutes per side, depending on thickness. It should be slightly charred from the high heat of the grill caramelizing the sugar in the marinade. Allow to cool for at least 5 minutes before slicing.

6. Boil 1 gallon of water. Pour into a large ceramic bowl and place on dining table, with the rice papers on the side. You will use the water to soften rice papers before assembling your spring rolls.

7. Slice the pork into long 1 cm. strips and arranging the pork on top of the noodles. Sprinkle peanuts and scallions over the sliced pork. Place noodle platter on the dining table.

8. Finish the vegetable platter by adding the carrots, cucumbers, and radishes. Place vegetable platter on the dining table.

9. Divide the remaining Vietnamese dipping sauce among several small bowls and arrange around the table, along with extra chili/garlic paste.

10. To assemble a spring roll:

a. Take 1 piece of rice paper and briefly immerse it in the hot water, rotating to completely coat with water, about 10 seconds total. When you remove it, it should still be firm, but pliable.

b. Lay the rice paper on your plate and begin filling: about ¼ cup of noodles, a leaf of lettuce, and a few pieces of the remaining ingredients. Do not overstuff or it will be difficult to roll.

c. Fold in the sides and roll. The rice paper should be tacky not over soaked.

d. Take a bite. With a soup spoon, pour a little of the dipping sauce into the spring roll.

e. Repeat until all ingredients have been consumed or you have reached an optimal state of bliss.

11. Any remaining ingredients can be used to make a Vietnamese salad on the following day. Leftover dipping sauce can be used as a dressing by adding a few tablespoons of peanut oil.