Vietnamese Spring Rolls
Ingredients:
Grilled pork or chicken thighs
1/4 cup sugar
1/2 cup water
5 scallions, chopped (white parts only)
2 teaspoons fish sauce
2 teaspoons soy sauce
1 pinch salt
2 tablespoons vegetable oil
1 lb pork loin, sliced into large pieces about 1/4-inch thick or 4 chicken
thighs
To make the caramel - combine the sugar and water in a small saucepan.
Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minute. Meanwhile, have some extra hot water ready on a back burner.
Once the sauce reaches the desired color, carefully add 4 to 5 Tbs. hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water.) If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon. Set aside to cool.
To prepare the pork - pound the scallions in a mortar and pestle or mince by hand. Transfer them to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel sauce. Stir well to blend. Add the pork slices or chicken thighs and let marinate for 20 minute.
Meanwhile, heat a broiler or light a charcoal or gas grill. (Charcoal grill produces the best flavor.) When the broiler or fire is very hot, cook the pork or chicken until just done, about 2 minutes on each side, longer for the chicken.
Let the pork or chicken rest for 10 to 15 min., cut into thin strips.
Hoi sin Peanut Dipping Sauce Recipe:
1 cup (8 oz) hoi sin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbsp rice vinegar
2 garlic, crushed
1 minced Thai chili, or more for desired spiciness
For spring roll rice paper assembly:
About 10 rice paper wrappers
Leaf Lettuce (not iceberg)
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, chives and basil.
Bean sprouts
Long fine shreds of carrots
Method:
In blender, combine all ingredients for the hoi sin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.
In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
On top 1/3 side of a rice paper wrapper closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, and then fold in the sides. Finish rolling snugly. Cut in half on a diagonal. Prop one half on the other for a nice presentation.
Can be made a couple of hours ahead and covered with slightly dampened cheesecloth or paper towel and refrigerated.
Serve with hoi sin peanut dip.