Pork and Salad Greens Spring Rolls
- 250 grams ground pork with at least 20% fat
- juice of 1/2 lime or lemon
- 1 tablespoon fish sauce
- 1 to 2 tablespoons sugar
- ¼ teaspoon finely minced garlic
- ¼ teaspoon finely minced ginger
- ½ bird’s eye chili finely chopped (or substitute chili flakes)
- 6 sheets rice paper (available in Asian groceries)
- salad greens (I used a mix of lettuce and arugula)
- cucumber cut into thin sticks
- fresh mint leaves
- fresh cilantro
- Make the marinade. Mix together the lemon or lime juice, fish sauce, sugar, ginger, garlic and chilis.
- Place the ground pork in a bowl. Pour in the marinade. Mix well.
- Divide the mixture into six portions; form each portion into a log about an inch and a half in diameter then flatten with your hand to a thickness of less than a half inch.
- Fry the pork patties in a frying pan or wok (if you’re using non-stick cookware, there is no need to add oil) over medium-high heat, allowing the underside to brown before flipping. About two minutes per side should be just right.
- Cool the patties for a few minutes.
- Prepare a wide shallow bowl for dipping the rice paper.
- Moisten a piece of rice paper and lay flat on the work surface.
- Place some greens near the center.
- Place a pork patty on top of the greens.
- Top the patty with cucumber sticks, mint and cilantro.
- Roll to seal the fillings.
- Repeat until all the patties are snugly inside the sheets of rice paper.
- With a very sharp knife, cut each spring roll horizontally into two to three pieces.
- Arrange the rolls, cut side up, on a plate or bowl and serve.