Vietnamese Summer Spring Rolls With Peanut Dipping Sauce
For the marinated grilled pork chops:
For the spring rolls:
For the dipping sauce:
To make the dipping sauce:
  1. Mix all ingredients in a mixing bowl and set aside until ready to serve.
To make the marinated grilled pork chops:
  1. Combine all marinade ingredients in a bowl. Place pork chops in a ziplock bag along with marinade. Best if marinated overnight.
  2. 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:
  1. Prepare all the vegetables and place them in small bowls to make assembling the spring rolls easier.
  2. 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.