Makes: About 18 rolls, depending on the size of the wrapper | Total Time: 1 hour
Hold onto the fresh flavors of summer with these Summer Rolls. Fill as many rolls as you’d like. The leftover wrappers will store well in a ziploc in your pantry.
INGREDIENTS
For the pork:
- 1 lb ground pork
- 1 tablespoon ginger, grated
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 clove garlic, minced
For the spring rolls:
- 1 package spring roll rice paper wrappers
- 1 package vermicelli noodles
- A few leaves of lettuce, torn or cut into thin ribbons
- A few leaves of red or green cabbage, cut into very thin ribbons
- 1 cucumber, julienned or very thinly sliced
- 1 carrot, ribboned with a peeler
- Handful of fresh herbs like basil, cilantro, Thai basil, or mint
For the dipping sauce:
- ½ cup peanut butter
- 1 tablespoon rice vinegar
- 1 teaspoon lemon or lime juice
- 1 tablespoon tamari
- 2 to 4 tablespoons water (whatever is needed to reach the consistency you want)
- 1 tablespoon honey or maple syrup
- ½ tablespoon ginger, grated
- 1 clove garlic, minced
DIRECTIONS
- Cook the pork in a large skillet over medium heat. Once it’s cooked all the way through add in ginger, garlic, salt, and pepper and continue to cook for a one or two additional minutes to incorporate the flavors. Allow to cool.
- Follow the directions on the package to cook the vermicelli noodles. Drain and set aside.
- Prepare all the ingredients. Set up a “summer roll wrapping station” that has each ingredient easily accessible.
- Once you’re ready to start making your rolls, follow the directions on the package to prepare the rice paper wrappers for filling. Do one at a time.
- Place the spring roll wrapper flat on a plate or cutting board. Lay the noodles and ground pork horizontally along the center. Add lettuce, cabbage, cucumber, carrot, and herbs.
- Fold the sides of the wrapper inward, then fold the bottom and roll upward. (Note: This technique has worked well for smaller sized wrappers, but you can try out a different way to see what works for you! It can be a learning curve to figure out how to wrap the spring rolls. If you’re having trouble try using less volume of filling.)
- Prepare the dipping sauce. Combine . Whisk together or mix in a blender or food processor.
- Chill before serving, if desired. Serve with dipping sauce and enjoy.
*Note: You may have pork, noodles, and veggies leftover. Toss these with more sauce for a deconstructed summer roll salad!