Appetizers

Vietnamese Spring Rolls (Goi Cuon)

Spring roll wrappers (Banh Trang or other brand)
Options for filling spring rolls:
· Grilled pork* (recipe below)
· Rice vermicelli (cooked according to pkg directions)
· Shredded or ground meat (see below for pork recipe)
· Julienned carrots
· Julienned cucumbers
· Bean Sprouts
· Basil (sliced thin)
· Mint leaves (sliced thin)
· Minced cilantro
· Small pieces of dark, leafy lettuce
· Roughly chopped salted peanuts

Soak spring roll wrappers in a large bowl in ice water (a few at a time) for 30-45 seconds to make pliable. Carefully peel out one at a time and gently dry on kitchen towel. Stuff with ingredients. (Don’t add to much. Start with lettuce, then meat, then veggies/herbs.) Roll up like a burrito (the tighter the better). Serve with Hoisin Peanut Dipping Sauce.

Hoisin Peanut Dipping Sauce
1 cup (8 oz) hoisin sauce (if sauce is thick, add about ¼ cup warm water to reach desired consistency)
¼ cup smooth peanut butter
1 T. rice vinegar
2 garlic cloves, crushed
1 minced thai chili (or chili sauce such as Sriracha brand)

Combine in food processor and serve with spring rolls

Grilled Pork
1 lb pork chops, loin, butt or shoulder (sliced thin)
2 garlic cloves, minced
2 shallots, minced
1 T. fish sauce
1 t. sugar
2 t. freshly ground pepper
¼ c peanut or vegetable oil

In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes or until desired texture.