SPRING ROLLS + PEANUT SAUCE
This is a healthy and fun dinner I like to make quite often!
All you have to do is clean and chop up your veges and boil some pork or whatever meat your prefer!
Shrimp, pork, chicken, tofu, or no meat! Anything works, make it your own to fit your taste and family!
I always prep way too many vegetables so we went up eating them over the span of a few days or we turn them into noodle bowls or a salad!
SPRING ROLLS + PEANUT SAUCE
INGREDIENTS:
Carrots, peeled, sliced in to 3-4” strips
Cucmbers, slightly peeled, sliced in to 3-4” strips
Jalapeños, seeded, sliced in to 3-4” strips
Asian Chives, sliced in to 3-4” strips
Lettuce, sliced into strips
Thai basil
Cilantro, sliced in to 3-4” strips
Pork Belly, 1-2#
Rice Paper, at least 10” diameter, Three Ladies Brand is preferred
Rice noodles
PEANUT SAUCE:
1 Cup Chunky Peanut Butter
1 Cup water
1 Cup Hoisin
3 limes, juiced
Chili oil (as much as you want)
INSTRUCTIONS
Submerge pork belly in water in a medium/large pot. Boil until cooked through, remove from water and let it cool. Once cool, slice into 1/4” pieces
Prep all vegetables, arrange on a tray, you want everyone to have easy access while rolling
Cook rice noodles according to instructions, drain and let cool
Add all peanut sauce ingredients into a small pot and whisk together over low heat until it’s all combined, taste and adjust spiciness
Arrange all items on the table and roll! You will need a large bowl of water to soak the rice paper or you can grab one of these! SPRING ROLL DIPPER