SPRING ROLLS WITH CARAMELIZED PORK

On October 31, 2013 by Tina Diep

Spring rolls with caramelized porkThe great thing about spring rolls is that they are delicious, easy to make, and you can fill them with whatever you like.  The following recipe is close to a classic Vietnamese spring roll, except I made them a little tastier by adding caramelized pork. If you are not a pork eater, you can substitute with chicken, which is mostly how I make them.

Spring rolls with caramelized pork
Yields 12
Print
199 calories
23 g
32 g
6 g
15 g
2 g
355 g
238 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
355g
Yields
12
Amount Per Serving
Calories 199
Calories from Fat 53
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 32mg
11%
Sodium 238mg
10%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
11%
Sugars 5g
Protein 15g
Vitamin A
98%
Vitamin C
17%
Calcium
7%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 2 squares of rice vermicelli noodles
  2. • 1 tablespoon white vinegar
  3. • 2 tablespoon roasted onions
  4. • 2 tablespoon roasted peanuts, chopped
  5. • 1 head of romaine lettuce
  6. • 1 small bunch of fresh cilantro (coriander)
  7. • 1 small bunch of mint leaves
  8. • A big handful of bean sprouts (from mung beans)
  9. • 3.75 inch (10 cm) section of an English cucumber, cut into thin sticks
  10. • 1 lb. (500 gram) pork belly (I used pork butt chop) or 2 chicken breasts, cut into small strips
  11. • 1 tablespoon sunflower or canola oil
  12. • 2 garlic cloves, minced
  13. • ¾ inch ginger, minced
  14. • ½ tablespoon sugar
  15. • 1 tablespoon fish sauce
  16. • 1 ½ tablespoons oyster sauce
  17. • Rice paper
Dipping sauce
  1. Hoisin sauce
  2. Sriracha chili sauce
  3. roasted chopped peanuts
Instructions
  1. 1. Boil water in a medium size pot and add 1 tablespoon of vinegar. Add the rice vermicelli noodles and separate them while they are cooking using chopsticks or two forks until the noodles are cooked al dente. Strain the water from the noodles. You can add a drop of sesame oil to prevent them from sticking together, and then let the noodles cool off. Spread the noodles on a plate and toss fried onions and peanuts over them.
  2. 2. Clean and prepare the vegetables and lay them out on a large serving plate.
  3. 3. Heat a large pan over medium-high until hot, and then add the oil, garlic and ginger. Sauté for a minute and then add the meat and cook until browned. Sprinkle sugar over the meat, sauté for another minute, and then add the fish sauce and oyster sauce. Sauté for a few more minutes until the sauce thickens.
  4. 4. Assemble the spring rolls one at a time by dipping the rice paper in a bowl of water and laying it out on a plate, and then adding lettuce, noodles, meat, cucumber, mint and cilantro to the end of the wrap closest to you. Roll the spring roll halfway, then fold in the sides and roll the rest of the way. Continue until you have used all of the ingredients.
  5. 5. Serve with a little dipping bowl of hoisin sauce and chili sauce with a sprinkle of chopped peanuts.
beta
calories
199
fat
6g
protein
15g
carbs
23g
more
DiepLicious http://dieplicious.com/
Pork butt chopSpring rolls ingredients

 

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