The Essential New York Times Cookbook: Classic Recipes for a New Century
Pork-and-Toasted-Rice-Powder Spring Rolls
Page 74
Cuisine: Vietnamese | Course Type: Appetizers
(1 review)
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
We prepared these spring rolls for a 4th of July pool party. I did not plan ahead, and so didn't have several ingredients (dried pork skin, rice powder, and shiso leaves) but forged ahead with what I had on hand. I prepared the pork tenderloin according to this recipe. This recipe was meat-heavy, having really only lettuce and herbs for vegetables. They were good that way, but I was in the mood for crunchy coolness, and so added cucumber, red bell pepper, and a bit of jalapeno. The dipping sauce (lime, sugar, and fish sauce) was the perfect complement.
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