1 pound boneless pork chops, marinated
1 red pepper, sliced very thin
1 English cucumber, peeled and sliced thin
1 Handful of basil, julienned
Rice Papers for rolling
NOTE: You could add tons of things to these rolls like other herbs, bean sprouts, etc.
3 cloves garlic, minced
1 shallot, minced
2 Thai chilies, diced (or a jalapeno)
1 Tablespoon fish sauce
2 Tablespoons soy sauce (gluten free)
1 Teaspoon brown sugar
1/4 Cup peanut or vegetable oil
2 Teaspoons fresh ground black pepper
1 Cup hoisin sauce (gluten free)
1/4 Cup smooth peanut butter
2 cloves garlic, crushed
1 Tablespoon rice vinegar
Warm water until it reaches desired consistency, probably a few tablespoons
NOTE: If I were making a non-gluten-free version of this, I’d leave out the garlic and add a tablespoon of garlic chili sauce.
1) For marinade, combine all ingredients in a bowl. Then add pork chops to a plastic bag with marinade and let sit for at least an hour.
2) To cook pork chops, grill on high heat or cook in a cast iron skillet or grill pan for 4-5 minutes per side depending on pork chop thickness. Let rest for 10 minutes before slicing into them. Slice them thinly.
3) Prep all over veggies for rolls. Be sure to spend time slicing thinly and evenly.
4) For dipping sauce, combine all ingredients in a food processor and pulse a few times to combine. If you don’t have a food processor, just mix everything really well in a bowl.
5) To make rolls, start by pour some warm water on a large plate.
6) Add a spring roll wrapper to the plate. Flip it over once or twice until it relaxes and becomes flexible, probably about 15-20 seconds.
7) Move wrapper to a clean work surface. Add a few strips of pork along with a few strips of all other veggies to wrapper. Don’t add the fillings to the middle of the wrapper. Add them about 2/3s down the wrapper, closer to you. Leave about 1/2 an inch around the filling.
8) Fold the wrapper over the filling, working away from you. Fold the edges in and continue to roll. As you roll, pull back on the filling to keep it snug and tight in the wrapper.
9) Once you have all the rolls wrapped, slice them in half and serve them with the sauce!
Adapted from a Rasa Malaysia recipe.