Vietnamese Grilled Pork Spring Rolls

Vietnamese Grilled Pork Spring Rolls | 0 Comments
From Grilled Pork Spring Rolls, Aired on Wed 5/13
Chef Jeff Henderson, Appetizer
Instructions

Vietnamese Grilled Pork Spring Rolls

Recipe Provided by Chef Kenny Nguyen

Marinated Pork Ingredients

·       1.5 pounds Boneless Pork Loin Chop or Pork Shoulder

·       6 Scallions chopped (white parts)

·       3 Tablespoons Lemongrass

·       2 tablespoons honey

·       ½ tablespoon vegetable oil

·       2 tablespoon sesame seeds

·       2 Garlic Cloves

·       1 Shallot

·       ¼ cup Dark Brown Sugar

·       3 tablespoon Sesame Oil

·       1 tabblespoon fish sauce

·       1 tablespoon Soy Sauce

·       1 tablespoon Black Pepper

Wrap Ingredients:

·       12 Rice Paper wrappers

·       ½ pound rice vermicelli

·       1 Cucumber cut into strips

·       ¾ cup carrots shredded

·       1 ½ cups Romaine Lettuce

·       1/2 cup Mint

·       Handful Cilantro Sprig

·       Handful Thai Basil Leaves

·       ½ cup Fried Wontons

Method: 

1. Marinate the Pork:

Tip: Freeze pork slightly so you can thinly slice it. About 1/8 inch is fine. Take pork and combine it with marinade ingredients for at least an hour. Overnight is better.

2. Grill the Pork:

Grill the pork over high heat to an internal temperature of 145 degrees. If no grill, bake pork for 15-20 minutes at 400 degrees and broil to get crispiness. Set aside.

3. Prepare the Vermicelli:

Prepare the rice vermicelli according to package directions and strain. Cool under running water. Set aside.

4. Assemble the Rolls

Dip one rice paper wrapper in lukewarm water. Be quick and lay out over to a clean kitchen towel. Be quick as rice paper softens quickly.

Top rice paper with 2-3 pieces of grilled pork. Add on top rice vermicelli, cucumber strips, carrots, romaine lettuce, mint, cilantro sprig, thai basil, and fried wontons.

Roll the spring roll by folding at the bottom and top first, then roll tightly.

4. Serve:

Serve with Peanut Sauce (recipe below).

 

Peanut Sauce:

Sauce:

1 13.5-ounce unsweetened coconut milk

¼ Cup Thai red curry paste

½ teaspoon red pepper flakes

3/4 cup unsweetened natural creamy peanut butter

½ tablespoon salt

¾ cup sugar

2 tablespoons white vinegar

½ cup water

1 cup crushed Peanuts

1 tablespoon Sesame Oil

Garnish:

Crushed peanuts

Thai Chile

 

1. Make the Sauce:

Put all sauce ingredients in a medium pot and bring to a gentle boil, stirring constantly to prevent burning.

2. Cool:

Let the mixture simmer for 3-5 minutes over low heat. Thicken and stir to prevent burning.

3. Garnish:

Take off heat and serve with Goi Cuon. When serving sauce, add peanuts on top or cut thai chiles.

Ingredients
  • 1.5 pounds Boneless Pork Loin Chop or Pork Shoulder
  • 6 Scallions chopped (white parts)
  • 3 Tablespoons Lemongrass
  • 2 tablespoons honey
  • ½ tablespoon vegetable oil
  • 2 tablespoon sesame seeds
  • 2 Garlic Cloves
  • 1 Shallot
  • ¼ cup Dark Brown Sugar
  • 3 tablespoon Sesame Oil
  • 1 tablespoon fish sauce
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Black Pepper
  • 12 Rice Paper wrappers
  • ½ pound rice vermicelli
  • 1 Cucumber cut into strips
  • ¾ cup carrots shredded
  • 1 ½ cups Romaine Lettuce
  • 1/2 cup Mint
  • Handful Cilantro Sprig
  • Handful Thai Basil Leaves
  • ½ cup Fried Wontons
  • 1 13.5-ounce unsweetened coconut milk
  • ¼ Cup Thai red curry paste
  • ½ teaspoon red pepper flakes
  • 3/4 cup unsweetened natural creamy peanut butter
  • ½ tablespoon salt
  • ¾ cup sugar
  • 2 tablespoons white vinegar
  • ½ cup water
  • 1 cup crushed Peanuts
  • 1 tablespoon Sesame Oil
  • Crushed peanuts
  • Thai Chile

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