Tuesday, June 26, 2012

Vietnamese Spring Rolls

My sister-in-law introduced me to this little dish and I am in love. When she explained to me that there was not going to be in frying involved I was hesitant. It turns out that not everything needs to be fried in order to be tasty. This actually taste fresh, healthy, light, not to mention they make for  a pretty fun hands on meal.

Hit up your local Asian market for a few of the ingredients and the rest at your favorite grocery store. You can also personalize this dish with your own favorite ingredients. Just experiment and decide what you like. The following is what is inside the above horrible picture. Pork, rice sticks, lettuce, carrots, cucumber, and avocado.

Pork Roast
2 cups shredded lettuce
1 cup shredded carrots
Three Ladies brand rice paper (Asian market)
Maifun rice sticks
Sliced cucumber slicked into small matchstick size
Sliced avocado (optional)

Sauce Options:
Teriyaki Sauce
Peanut Sauce
Sweet and Sour Sauce
Sweet Chili Sauce (Asian Market)
Soy Sauce

Sprinkle Pork Roast with salt and pepper and cook in crock pot on low heat for 6-8 hours. It is best served sliced in small chunks, but not shredded so cook accordingly trying to avoid cooking it to the point of shredding. In the last hour of cooking, prepare the rice sticks by boiling water and then turning off the heat and letting noodles sit in hot water for 10 minutes. Place the fresh ingredients in seperate bowls along with the noodles to be selected for the insides as desired buffet style. Boil water and pour about a cup of it into a pie plate to soften the rice paper. Take one rice paper and slowly place the paper into the water while turning it so the entire paper is able to soften in the water. Once the paper is soft and sticky place on a clean plate and fill with desired ingredients. Fold like a burrito and select your favorite dipping suaces to dip the spring roll in. Serve and Enjoy!

Raw Spice Bar

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