Caramelized Pork Summer Rolls

• Meat

  • 1 Pork tenderloin (about 1 pound

• Produce

  • 1/2 Butter leaf lettuce
  • 2 Carrots, large
  • 1/2 Cucumber
  • 3 clove Garlic
  • 1 Lime, Juice of
  • 1 Peanuts
  • 4 Scallions

• Condiments

  • 2 tbsp Fish sauce
  • 3 tbsp Hoisin sauce
  • 1/4 cup Peanut butter

• Pasta & Grains

  • 1 pack Rice paper
  • 4 1/3 oz Vermicelli

• Baking & Spices

  • 2 Salt & pepper
  • 3/4 cup Sugar

• Oils & Vinegars

  • 2 tbsp Peanut oil
  • 1 tsp Sesame oil

Found on saltandlavender.com

Description

Ingredients

• 1/4 cup peanut butter
• Juice of 1 lime
• 3 tablespoons hoisin sauce
• 1 clove garlic, minced
• 2 tablespoons peanut oil
• Chopped peanuts (for garnish)
• Salt & pepper, to taste
• 1 pork tenderloin (about 1 pound)
• 3/4 cup sugar
• 2 tablespoons fish sauce
• Salt & pepper, to taste
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 pack rice paper (I used 8 1/2 inch size)
• 2 large carrots, cut into thin sticks
• 1/2 cucumber, cut into thin sticks
• 4 scallions (green parts), chopped
• 1/2 butter leaf lettuce
• 4.4 ounces vermicelli (I used about half a package)

Directions

• Start by making the dipping sauce by adding the dipping sauce ingredients (except the chopped peanuts) to a food processor and blending until smooth. Transfer to the container(s) you want to serve it in, sprinkle on the chopped peanuts, and put it in the fridge until needed.
• Cut pork into bite-size strips, and remove any fat/gristle.
• Add the sugar in an even layer to the bottom of a heavy skillet on medium-low heat. It may take a few minutes for anything to happen... but if nothing happens for like 10 minutes, increase the heat a bit. Watch the sugar carefully. Once it melts and turns a nice caramel color, add the pork and stir until its coated. Its ok if it appears to be a sticky mess.
• Add in the fish sauce and salt & pepper and stir. Cover the pan and cook for about two minutes. Add in the garlic and sesame oil and stir. Cook uncovered for about 20 minutes, stirring occasionally, until the sauce reduces and the pork is caramelized in the delicious sticky sweet sauce. When its cooked, transfer to a bowl or plate.
• While the pork is caramelizing, its a good idea to start chopping the vegetables and cook the vermicelli to make use of the time. Peel the carrots and cut them into matchsticks. I dont peel the cucumber; I just cut it into matchsticks. Chop the green parts of the scallions. Tear the lettuce into bite-size pieces. Set the vegetables aside on a plate so theyre ready to go. The vermicelli only takes a few minutes to cook. Add it to boiling water and follow package directions. I drain it using a sieve and rinse it under cool water so it cools faster. Place in a bowl and set aside.
• When youve completed the above steps, itll finally be time to assemble the summer rolls 🙂 Fill a large bowl full of cool water. Wet a piece of rice paper and then place it on the surface youll be assembling the rolls on.
• Add the vermicelli, vegetables, and pork to the top third of the rice paper. Fold the sides over slightly and then fold the top over so it just touches the filling. Tuck in the filling with your hands as you roll it towards you. Keep in mind you want the rolls to be fairly firm, but if you roll them too tightly, youll break the paper. Dont worry... youll get the hang of it 🙂
• Repeat the process for as many rolls as you have stuffing for. Serve the summer rolls with the peanut dipping sauce. You can keep the rolls intact or cut them in half. Enjoy the fruits of your labor.