Rice Vermicelli Salad With Grilled Pork and Spring Rolls

READY IN: 1hr 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Partially freeze pork for easy slicing; slice thin.
  • Marinade pork strips in the soy sauce and garlic powder for 1 hour.
  • Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
  • Heat egg rolls; cut into 1 inch pieces.
  • Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
  • Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
  • Top vegetables with pork strips and egg roll pieces.
  • Sprinkle peanuts on top.
  • Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
  • Repeat for a second serving.
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