Pork Rolls w/ Ginger Scallion Dipping Sauce
½ pound pork chops, sliced thinly into 16 strips
1 tbsp canola oil
1 cup carrot, cut into thin strips
1 cup cucumber, peeled, seeded & cut into thin strips
1 cup sprouts
½ cup creamy peanut butter
1 tbsp chili paste or to taste
8 rice paper sheets
¼ cup fresh cilantro leaves
¼ cup fresh basil leaves
½ cup toasted peanuts
Dipping Sauce Ingredients:
¼ cup extra virgin olive oil
2 tbsp rice wine vinegar
1 tbsp fresh ginger, grated
3 scallions, minced
½ tsp turbinado sugar
Salt & black pepper to taste
To make dipping sauce, use a small bowl to mix together all of the ingredients until well blended. Adjust seasonings if needed and set aside.
Heat the olive oil in a pan over medium high heat. Place the pork strips in the pan and cook for about 3-4 minutes or until lightly browned. Remove pork from the pan and set aside.
Mix the peanut butter and chili paste in a small bowl until smooth. Add a few tablespoons of water if needed to reach the desired consistency.
In a large bowl, place the carrot strips, cucumber, and sprouts. Add 3 tablespoons of the spicy peanut sauce in the bowl and toss to combine. Reserve remaining peanut sauce for serving if desired.
Divide the carrot-sprouts mixture, cilantro, basil and peanuts into 8 portions.
Prepare the rice paper sheets according to package directions.
Place softened rice paper on a flat plate. Add 2 strips of pork and the divided carrot-sprouts mixture in the middle of the sheet. Top with peanuts, cilantro and basil leaves.
Fold the sides inward and roll ingredients tightly in wrapper. Place on a serving dish. Make the remaining 7 rolls in the same way.
Serve 2 rolls per person with ginger-scallion dipping sauce and reserved peanut dressing.