Vietnamese Spring Rolls {a How-To}

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