Pork Rolls w/ Ginger Scallion Dipping Sauce

Rating:

Total Time:

30 min

Prep Time:

25 min

Cook Time:

5 min

Ingredients:

½ pound pork chops, sliced thinly into 16 strips

1 tbsp canola oil

1 cup carrot, cut into thin strips

1 cup cucumber, peeled, seeded & cut into thin strips

1 cup sprouts

½ cup creamy peanut butter

1 tbsp chili paste or to taste

8 rice paper sheets

¼ cup fresh cilantro leaves

¼ cup fresh basil leaves

½ cup toasted peanuts

Dipping Sauce Ingredients:

¼ cup extra virgin olive oil

2 tbsp rice wine vinegar

1 tbsp fresh ginger, grated

3 scallions, minced

½ tsp turbinado sugar

Salt & black pepper to taste

Directions:

To make dipping sauce, use a small bowl to mix together all of the ingredients until well blended. Adjust seasonings if needed and set aside.

Heat the olive oil in a pan over medium high heat. Place the pork strips in the pan and cook for about 3-4 minutes or until lightly browned. Remove pork from the pan and set aside.

Mix the peanut butter and chili paste in a small bowl until smooth. Add a few tablespoons of water if needed to reach the desired consistency.

In a large bowl, place the carrot strips, cucumber, and sprouts. Add 3 tablespoons of the spicy peanut sauce in the bowl and toss to combine. Reserve remaining peanut sauce for serving if desired.

Divide the carrot-sprouts mixture, cilantro, basil and peanuts into 8 portions.

Prepare the rice paper sheets according to package directions.

Place softened rice paper on a flat plate. Add 2 strips of pork and the divided carrot-sprouts mixture in the middle of the sheet. Top with peanuts, cilantro and basil leaves.

Fold the sides inward and roll ingredients tightly in wrapper. Place on a serving dish. Make the remaining 7 rolls in the same way.

Serve 2 rolls per person with ginger-scallion dipping sauce and reserved peanut dressing.

Tags:

Rolls