Spring Rolls!

We have loved Vietnamese ever food since our mission trip to Saigon in the summer of 2005.  One of our favorite local Vietnamese restaurants serves several dishes with heavenly slices of grilled pork. We've tried guessing at the ingredients to make it at home because we can't go out as often as we'd like, and we've finally come very close! Last night we used the pork to make spring rolls for dinner. Yummalicious! Our girls are not super fond of the spring rolls themselves, but they love the pork, noodles, and peanut sauce so it ends up being a meal we can all eat.

INGREDIENTS - PORK:
Pork loin
5 - 6 fat garlic cloves - minced
1/2 a tube of lemon grass paste (found in the produce section)
1/2 cup brown sugar
1 T. canola oil
2 T. water

DIRECTIONS:
1.  Freeze the pork loin for 20 - 30 minutes to make it easier to make thin slices.  You want to slice this as thin as possible for the spring rolls.
2.  In a large zip lock combine garlic, lemon grass, brown sugar, oil, & water to make a thick marinade.
3.  Add the thinly sliced pork to the marinade, mix around to ensure all the pork has been covered in the marinade, and then seal the bag squeezing most of the air out of the bag.
4.  Marinate in the fridge for at least 4 hours - longer would be superb.
5.  Cook pork over medium high heat just until no longer pink.  This should only take 2 - 3 minutes per side - a little longer if your pork is cut thicker.  A little bit of browning and charing is desirable makes it super tasty.


INGREDIENTS - SPRING ROLLS:
1 package Bahn trang spring roll wraps
water
green or read leaf lettuce
1 package cooked vermicelli style rice noodles
pork
mint leaves
basil leaves
cilantro
pickled carrots (recipe)
Optional:
1 - 2 avocados sliced thin
1 red bell pepper sliced thin

DIPPING SAUCE:
1/2 cup smooth peanut butter
1/2 cup hot water
2 T. soy sauce
2 - 3 T. sriracha (to taste or leave out if you are giving it to kiddos)
2 T. coconut syrup


ASSEMBLY:
NOTE: You will make one roll at a time.  We spread out all of the ingredients in assembly line fashion and each made our own. This would work well for a summer dinner party as you can get all the ingredients ready ahead of time and everyone can make their own.  Here we used the lemongrass pork, but you can add grilled shrimp, chicken or just keep it veggie. These can also be made ahead of time and wrapped in plastic wrap and refrigerated, but they really are best freshly made.  I like adding the bell pepper and avocado though they are not strictly traditional and my hubby likes to eat them with 1/2 sriracha & 1/2 peanut sauce, but that is a bit too spicy for me.

1.  In a large shallow dish, soak one spring roll wrap for approximately 10 seconds.  It will still be stiff. DO NOT wait until it softens completely or  you will have a hard time working with the wrappers.
2.  Place the wrap on your plate, then start piling on your toppings.  Start with lettuce, then noodles, pork, herbs, pickled carrots, and other veggies.  Keep it to small amounts or it will be hard to wrap!
3.  Fold in the sides, and then roll up starting from the edge nearest you - burrito fashion.
4.  In a small bowl stir together all the ingredients for the dipping sauce until combined.
5. Dig in and enjoy!

We like it spicy!

Tonight we had Spicy Tuna Bowls for dinner. And no, my kids did NOT eat them too. We've been moving towards all eating the same meal for dinner, but sometimes it just doesn't work out. But I digress - this dish was created many moons ago when I hadn't been to the store in a while AND I happened to be craving sushi. It's an odd fusion of dishes all rolled into one tasty bowl. Sweet & spicy. Hot & cold. Soft & crunchy. It really works in my opinion. We've even served it to friends. Everyone can fill their own bowl and make it to their liking. You can use as little or as much of the ingredients / toppings as you like.

BASIC INGREDIENTS
Cooked rice or quinoa - hot
Salad greens - whatever you have on hand
Spicy tuna salad (recipe below)
Rice wine vinegar
Hoisin sauce
Sriracha

OPTIONAL TOPPINGS:
Shredded carrots, sliced green onions, chopped peanuts, diced avocado, cilantro, sesame seeds, furikake seasoning, sliced snap peas, fresh shredded spinach

SPICY TUNA SALAD:
Canned tuna mixed with mayonnaise, hoisin sauce, Sriracha & chili garlic paste to taste. Chill for at least 30 minutes.

ASSEMBLE:
Add hot rice or quinoa to the bottom of the bowl.
Add veggies & drizzle lightly with rice wine vinegar.
Mound with spicy tuna salad.
Add a drizzle of hoisin & Sriracha.
Add and additional toppings and or seasonings.
Enjoy!