Ground pork is seasoned with Vietnamese nuoc cham, flattened into logs and pan fried. The browned and caramelized patties, along with arugula, lettuce, cucumber, cilantro and mint, are wrapped in rice paper.
½bird’s eye chilifinely chopped (or substitute chili flakes)
6sheetsrice paper(available in Asian groceries)
salad greens(I used a mix of lettuce and arugula)
cucumbercut into thin sticks
fresh mint leaves
fresh cilantro
Instructions
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.
Connie’s Notes
The meat is well seasoned and a dipping sauce is not really necessary. If, however, you have to have dipping sauce as a matter of habit, you might want to double the amount of marinade and reserve half for dipping.Updated from a recipe originally published in February 8, 2012
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