Ingredients
For the marinated grilled pork chops:
- 3 Tablespoons fish sauce
- 2 Tablespoons honey
- 1 Tablespoon vegetable oil
- ½ teaspoon sesame oil
- 1 Tablespoon packed brown sugar
- 2 Tablespoons reduced sodium soy sauce (or Bragg’s Amino Acids)
- 2 garlic cloves, minced
- ½ teaspoon ginger, finely chopped
- ½ teaspoon Santa Maria Seasoning or salt and pepper
- 1 lb. pork tenderloin, sliced into ½-inch thick slices
For the spring rolls:
- 1 lb. grilled marinated pork chops
- 3 carrots, shredded or julienned
- 1/2 cucumber, julienned
- 1 cup daikon radish, shredded
- 1 red bell pepper, julienned
- 6 romaine lettuce leaves, chopped
- 1 bunch mint leaves
- 1 bunch basil leaves (Italian or Thai)
- 1 bunch cilantro leaves
For the dipping sauce:
- 1 Cup Hoi Sin sauce
- 1/4 Cup Peanut Butter
- 4 Tablespoon sweet chili sauce
- 1 Tablespoon rice vinegar
- 1 garlic clove, crushed/minced
Servings:
Instructions
To make the dipping sauce:
- Mix all ingredients in a mixing bowl and set aside until ready to serve.
To make the marinated grilled pork chops:
- Combine all marinade ingredients in a bowl. Place pork chops in a ziplock bag along with marinade. Best if marinated overnight.
- Grill pork chops on an outdoor grill or on medium-high heat in frypan. Let pork chops sit for at least 5-minutes before slicing in 1/4-inch thick slices.
Assembling rolls:
- Prepare all the vegetables and place them in small bowls to make assembling the spring rolls easier.
- Fill a large round pan (cake, quiche dish, etc.) with warm water. Gently submerge each rice paper wrapper in warm water for a few seconds till it becomes soft, ensuring not to over soak the rice paper. Place rice paper on work surface. Layer fillings; a few slices of pork chops, carrots, cucumber, daikon radish, bell pepper, lettuce, mint, basil and cilantro. Roll the wrapper over the fillings away from you, making sure to keep the spring roll fillings wrapped tight. Serve immediately with peanut dipping sauce.
