**If using seafood in your rolls, I would consume within 1-2 days of making them, but just the pork rolls will hold in the refrigerator for a good 3-5 days after prepping.
Yield: About 8 rolls
Pineapple Asian Dipping Sauce:
1/4 cup of Soy sauce
1/4 cup of teriyaki sauce
1/2 cup of pineapple juice
1 clove of garlic (minced or crushed)
1 T. Thai Chili Sauce
few shakes of Fish sauce
2 t. of sesame oil
1 t. of ginger
1 T. of Rice vinegar
2 chopped scallions
1) In small pot, simply combine all of the above ingredients, and whisk to combine. **Reserve about 1/4 of a cup for adding to the pork while cooking. Place the sauce on low to medium heat to concentrate some of those flavors, by reducing it a bit. Start cooking the pork, and prepping other ingredients at this time. (**Scroll below for instructions.)
You'll want to cook the sauce for about 15-20min, and don't allow it to come to a boil- just simmer. If it tastes too salty, simply add more pineapple juice to balance the sodium content of the soy and teriyaki. Sauce should still be thin, but have a bit more body to it. Remove from heat, and allow to cool.
Pork Spring Rolls:
1 1/2# of Boneless pork sirloin chops (or thinly sliced tenderloin)
About 1/4 cup of the reserved sauce
8-12 sheets banh trang (Vietnamese rice paper) ***found in produce section of most grocers (1 package will contain about 24 sheets.)
**shallow pie pan, (or something similar), filled with warm water
1 pkg. of cooked rice sticks (rice vermicelli) ***found in the Asian section of most grocers
About 2 cups of Any kind of raw or cooked vegetables (Bean sprouts, snow peas, spinach, broccoli, carrots, mushrooms, etc.)
** clean & dried whole cilantro, basil, and/ or mint leaves
1) Boil some water in a medium pot. Place rice sticks in a bowl, and simply pour enough of the boiled water over top to cover the noodles. Allow to set for about 10 minutes, drain, and set aside. Prep vegetables by steaming, cutting, or cleaning, (depending on whether you will be consuming them raw or cooked.)
2) Cook the pork: Using a skillet, heat on medium/ high heat about 1-2 T of Sesame oil, add the pork, and cook about 3-4 min. Flip, and pour some of the reserved sauce over the pork while it finishes cooking for another 3-4 min. Repeat until all of your pork chops are cooked. Allow to cool for about 5-10min., and slice into thin strips. Set aside.
3) Prep your station by setting up a clean surface to make your wraps on. (Clean cutting board, etc., and make sure your hands are kept nice and clean!) In a shallow pan filled with warm water, carefully remove a sheet of rice paper from the package, and submerge in the water for at least 30 sec., (or until you can tell it has entirely softened.) Using both hands, very carefully pick up grabbing both sides, and transfer to your clean surface. Place another sheet of rice paper in the water to rehydrate while you begin making the roll.
Starting towards the center, place 3-4 cilantro (and/or basil & mint leaves), in a straight line. Then place a handful of the rice sticks (vermicelli), then sprinkle/ add some vegetables, and the last layer will be a good handful of sliced pork. Carefully pick up the one end of rice paper, fold over filling as tight as you can without tearing, and roll- making sure to tuck in both ends before final wrap. (Just like a burrito!) Place the rolls on a platter when finished. Repeat this process until the desired number of rolls are completed.
To serve: Simply pour some of the sauce into a ramekin for dipping, and serve on a plate with 1-2 rolls cut in half or served whole, (either cold or at room temp.) per person, and enjoy! **Note: "Room temp." doesn't mean that the rolls can be left out for an hour or longer prior to eating. We don't want anyone to get sick! It just means you don't need to serve these hot. Please be sure to refrigerate any additional or extra rolls to enjoy the next day, (as well as extra ingredients- meat, veggies, noodles.)