A great family-style meal, getting everyone sitting around a table putting together spring rolls.
Ingredients
- 1 bunch Thai basil
- 1 bunch fresh mint
- Bean sprouts
- 1 cucumber julienne
- 2 medium sized carrots julienne
- 1 red bell pepper julienne
- Rice papers
- Lettuce leafs
Lemongrass Pork
- 1 pound pork loin very thinly sliced
- 3 T frozen lemongrass
- 1 T soy sauce
- 1 T fish sauce
- 2 cloves garlic smashed
- 1 t sugar
Peanut Sauce
- 1 1/2 T soy sauce
- 3 T peanut butter
- 2 cloves garlic minced
- 2 inches fresh ginger minced
- 2/3 c water
- 3 T sweet chili sauce
- 1 t sesame oil
Instructions
- Add all ingredients for pork in a Ziplock or plastic container. Cover and let marinate for at least 15 minutes.
- Add all ingredients for peanut sauce in a small saucepan. Stir to combine.
- Turn saucepan to medium-high heat, until it begins to simmer aggressively. Let thicken for 5 minutes, stirring intermittently.
- While the sauce reduces, prep the vegetables for the spring rolls.
Rolling the Spring Rolls
- In a large baking dish, such as a casserole dish or cake pan, add 1 inch of warmer-than-room-temp water.
- Gently slide rice paper into water. Let soak for roughly 20 seconds until its soft enough to roll.
- On a large cutting board, fold paper in half. Beginning roughly half an inch from the bottom, add lettuce. Add a small amount of all the vegetables, herbs, and pork. If you add too much, it could rip or be too difficult to roll nicely.
- Roll to the top, making sure the paper seals all the way around. Place on a cookie sheet and cover with damp paper towel.