Vietnamese Pork
Summer Rolls
Servings:
4
PreP Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
WHat you need to get:
1 Pack BruemarPork Loin Steak with Herb and Dijon Mustard Seasoning
+ 1 tablespoon olive oil
+ 1/2 cup vermicelli rice noodles, dry
+ 12-14 rice paper wraps
+ 1 medium cucumber, cut into thin sticks
+ 1 carrot, peeled and cut into thin sticks
+ 3 leaves of iceberg lettuce, cut in strips
+ Peanuts or Cashews to garnish
+ Sweet Chilli sauce, if desired
Peanut sauce
+ ½ cup peanuts
+ 1 tablespoon chilli flakes
+ 4 tablespoons peanut oil
+ 2 teaspoons soy sauce
+ 1 tablespoon brown sugar
+ ¼ cup peanut butter
+ Zest and juice from 1 lemon
+ 1 tablespoon curry
+ ¼ cup chicken stock
What you need to do:
To prepare the peanut sauce, cook peanuts in a frying pan, set aside to cool. Crush the peanuts with chilli flakes in a mortar until finely ground. Transfer to a bowl, add 1 shallot, peanut oil, soy sauce, brown sugar, peanut butter, lime zest and juice, curry powder and mix until well puréed. Taste with salt and pepper, add chicken stock to thin as desired.
In a medium pot of boiling water, cook noodles according to pack instructions. Drain and cool under cold water. Set aside.
Meanwhile place Steaks into a greased medium heat fry pan. Cook for 5 minutes on each side, turning only once. Thinly slice Pork Steaks.
In a large, shallow bowl of hot water, dip the rice paper wraps one at a time for 20-30 seconds. Gently shake off and place on a flat plate.
Arrange Pork strips, cucumber, carrot and iceberg lettuce horizontally in the middle of the rice paper. Drizzle sweet chili or peanut sauce over the filling. Top with peanuts or cashew as desired.
Roll up carefully by pulling up the bottom of the rice paper and roll over the filling. Fold down the two ends and roll to form a tight tube.
Serve immediately or refrigerate.
