Vietnamese-Style Spring Rolls

Ingredients

• Garlic

  Raw

  1 clove or 3g

• Lime juice

  Raw

  3 tbsp or 45g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Water

  Plain, clean water

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Green peppers

  Hot chili, raw

  1 ½ tsp, chopped or 5g

• Salt

  Table

  1 tsp or 6g

• Asparagus

  Raw

  8 spear, small or 96g

• Carrots

  Raw

  4 small or 200g

• Radishes

  Raw

  4 medium or 18g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Radish Greens

  No Name

  2 cup or 75g

• Lettuce

  Green leaf, raw

  8 leaf inner or 38g

• Spearmint

  Fresh

  ⅓ cup or 30g

• Taro shoots

  Raw

  8 shoot or 664g

• Wonton wrappers

  (includes egg roll wrappers)

  8 wrapper, eggroll or 256g

• Pork loin

  Fresh, top loin (chops), boneless, separable lean only, cooked, pan-fried

  ½ chop, excluding refuse (yield from 1 raw or 32g

Directions

1. Smash the garlic into a paste; set aside.
2. In a medium bowl, whisk to combine garlic paste, lime juice, fish sauce, water, sugar, and minced chili. Set aside while you prepare rolls.
3. Bring a large pot of water to a boil and prepare a bowl of ice water. When water's boiling vigorously, add a teaspoon salt, and place asparagus in boiling water, cooking until tender and bright green, 2 to 3 minutes. Remove from boiling water and plunge spears into prepared ice water. Drain and set aside. Trim asparagus to about 5-inch lengths.
4. Gather all the filling ingredients. Fill a wide, shallow dish with hot water (as hot as you can comfortably put your fingers in). Set out a large flat plate (large enough to accommodate the spring roll wrapper).
5. To make rolls, gently immerse wrapper in hot water until pliable, about 20 seconds. Carefully set out on plate. Imagine the wrapper is a clock; place a leaf of lettuce so the top is just peeking over the outer edge at 3 o'clock. Next, layer the radish leaf, several mint leaves, asparagus spear, a few strips of green onion, and a band each of carrot and radish matchsticks within the leaf. Arrange the pea shoot so it will just peek over the top. Next, tuck the bottom half of the spring roll over the filling, fold up the bottom of the spring roll, and then continue rolling upwards, tucking ingredients as you go.
6. Set rolled spring rolls in a large metal pan and cover with plastic wrap. Continue process for each roll until you have all eight. Wrappers can be covered and refrigerated for an hour or two.
7. Serve with dipping sauce and enjoy!

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