Pork Summer Rolls Recipe

Servings: 8-10
Prep time: 15 minutes
Total time: 40 minutes

Ingredients

for the pork chops:
2 ½ ounces|75 grams lemongrass
¼ cup|60 ml fish sauce
¼ cup|70 grams granulated sugar
1 tablespoon freshly ground black pepper
1 tablespoon maple syrup
8 garlic cloves, minced
2 pounds|1 kilogram pork chops (about 4)

for the chilies and garlic:
1 tablespoon|15 ml white vinegar
1 tablespoon granulated sugar
½ teaspoon kosher salt
40 Thai chilies, thinly sliced
2 garlic cloves, minced

for the nuoc mam:
5 tablespoons fish sauce
4 ½ tablespoons|75 grams granulated sugar
1 tablespoon|15 ml rice vinegar

for the carrot and daikon pickle:
½ cup|125 ml white vinegar
3 tablespoons granulated sugar
4 ½ ounces|125 grams peeled and julienned carrot
4 ½ ounces|125 grams peeled and julienned daikon

for the scallion relish:
3 scallions, thinly sliced
1 tablespoon kosher salt
2 teaspoons granulated sugar
1 teaspoon chicken bouillon
¼ cup|60 ml vegetable oil

for the rolls:
1 ¾ ounces|50 grams sliced pineapple
1 ¾ ounces|50 grams sliced cucumber
1 ¾ ounces|50 grams carrot and daikon pickle
½ ounce|15 grams lemongrass, thinly sliced
1 bunch cilantro
1 bunch cilantro
1 bunch mint
1 bunch shiso
1 head bibb lettuce
1 packet Banh hoi or rice vermicelli
1 (12 ounce|340 gram) packet of 8 ½-inch rice paper wrappers

Directions

1. Marinate the pork: In a large bowl, combine the lemongrass, fish sauce, sugar, maple syrup, black pepper, and garlic to form a paste. Add the pork and rub it all over with the marinade. Transfer to a ziplock bag and refrigerate overnight.
2. The next day, light a grill. Add the pork and grill, flipping once, until charred and a thermometer reaches 140°F, about 15 minutes. Transfer to a cutting board and allow the pork to rest for at least 10 minutes before carving.
3. Meanwhile, make the chilies and garlic: In a small bowl, combine the vinegar, sugar, salt, chilies and garlic and set aside.
4. Make the nuoc mam: In a medium bowl, mix all of the ingredients together along with 1 ¼ cup|150 ml water and the chilies and garlic and set aside until ready to use. The sauce will keep, refrigerated, for up to 5 days.
5. Make the carrot and daikon pickle: In a small saucepan over medium heat, dissolve the vinegar and sugar. Cool slightly, then pour over the carrot and daikon in a medium bowl. Keep refrigerated until ready to use.
6. Make the scallion relish: In a medium bowl, toss the scallions with the salt, sugar, and bouillon. In a small saucepan, heat the oil over medium heat until just warm. Pour it over the scallions and set aside.
7. To serve, place the cucumber, pineapple, pickled carrots and daikon, lemongrass, herbs, lettuce, and vermicelli on a platter along with the rice paper and the sliced pork. To roll, lightly spray 1 piece of rice paper with water, or moisten them with a damp cloth. Take a small amount of all of the ingredients and place it on the bottom third of the rice paper. Using both hands, lift the bottom of the rice paper up and over the filling and roll the wrapper completely around the filling in a tight bundle, folding the sides in halfway through rolling. Dip in the nuoc mam and enjoy.

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