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Vietnamese Spring Rolls {a How-To}

yield: 5 total time: 65 minutes
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Ingredients

  • 2 pounds boneless pork chops or chicken breasts
  • 30 spring roll wrappers 10-inch diameter, rice, tapioca, etc.
  • 1 pound bean sprouts fresh
  • 1 red bell pepper cored and sliced thin
  • 1 English cucumber large, cut into thin strips
  • 1 bunch herbs fresh, washed, I used basil and cilantro
  • 1 bunch lettuce leaves fresh, washed
  • warm water in a large shallow bowl or pie plate, large enough to accommodate a spring roll wrapper
  • 2 limes
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 4 cloves garlic minced
  • 1 teaspoon garlic paste chile-, to taste
  • 8 ounces hoisin sauce the Y&Y brand is gluten-free
  • 1/4 cup smooth peanut butter
  • 1 tablespoon rice vinegar
  • 2 cloves garlic crushed or pressed through a garlic press
  • 1/2 teaspoon garlic paste chile-

Nutrition

  • Calories : 1070 calories
  • Carbohydrate : 148 grams
  • Cholesterol : 140 milligrams
  • Fat : 24 grams
  • Fiber : 8 grams
  • Protein : 66 grams
  • SaturatedFat : 6 grams
  • Sodium : 2540 milligrams
  • Sugar : 20 grams
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