Vietnamese summer rolls recipe

Ingredients

• One 12-oz (340-g) package rice paper wrappers
• 1 head soft, leafy green lettuce, leaves separated
• 1 cucumber, cut into matchsticks
• 2 carrots, cut into matchsticks
• 1 bell pepper, cut into matchsticks
• 1 big handful fresh mint
• 1 big handful fresh Thai basil or sweet Italian basil leaves
• 1 portion Cashew Nut Dipping Sauce, Peanut Dipping Sauce or Vietnamese Dip

• 1 lb (500 g) pork
• 1 lemongrass stalk, outer leaves peeled until you reach pale yellow leaves, bottom 3-in (7.5-cm) of stalk grated with rasp grater, or 1 teaspoon lime zest
• 2 cloves garlic, finely minced
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon sugar

1. To prepare the Lemongrass Pork, slice the pork as thin as you possibly can. To make it easier to slice, place the pork in the freezer for 15 minutes to firm up. Or you can bribe your meat peeps at the butcher counter to slice it for you on their big, fancy machines.
2. In a bowl, combine the slice pork with the rest of the ingredients and marinate for 15 minutes at room temperature or overnight in the refrigerator.
3. In the meantime, prepare the vegetables and herbs for the rolls.
4. Heat a wok or frying pan until very hot. Add the marinated pork slices in a single layer. You may have to do this in a couple of batches. Fry for 1 to 2 minutes on each side, depending on how thin you’ve sliced your meat.
5. Have the cooked Lemongrass Pork, rice paper wrappers, vegetables and herbs ready on your work surface to roll, or arrange the ingredients on your dinner table and have everyone roll their own summer rolls. To assemble the summer rolls, follow the illustrated instructions on facing page. Serve with one or more of the dipping sauces.