Caramelized Pork Summer Rolls

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If you’ve never made summer rolls, you need a little bit of patience, but it’s not so bad once you get the hang of it. They won’t look perfect right away, but that’s ok. It’s the taste that matters, right??
I don’t usually do step-by-step photos, but I did them for this recipe since I think they could be useful.

Ingredients

• Dipping Sauce:
• 1/4 cup peanut butter
• Juice of 1 lime
• 3 tablespoons hoisin sauce
• 1 clove garlic, minced
• 2 tablespoons peanut oil
• Chopped peanuts (for garnish)
• Salt & pepper, to taste
• Caramelized pork:
• 1 pork tenderloin (about 1 pound)
• 3/4 cup granulated sugar
• 2 tablespoons fish sauce
• Salt & pepper, to taste
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• Summer rolls:
• 1 pack rice paper (I used 8 1/2 inch size)
• 2 large carrots, cut into thin sticks
• 1/2 cucumber, cut into thin sticks
• 4 scallions (green parts), chopped
• 1/2 butter leaf lettuce
• 4.4 ounces vermicelli (I used about half a package)

Instructions

1. Start by making the dipping sauce by adding the dipping sauce ingredients (except the chopped peanuts) to a food processor and blending until smooth. Transfer to the container(s) you want to serve it in, sprinkle on the chopped peanuts, and put it in the fridge until needed.
2. Cut pork into bite-size strips, and remove any fat/gristle.
3. Add the sugar in an even layer to the bottom of a heavy skillet on medium-low heat. It may take a few minutes for anything to happen... but if nothing happens for like 10 minutes, increase the heat a bit. Watch the sugar carefully. Once it melts and turns a nice caramel color, add the pork and stir until it's coated. It's ok if it appears to be a sticky mess.
4. Add in the fish sauce and salt & pepper and stir. Cover the pan and cook for about two minutes. Add in the garlic and sesame oil and stir. Cook uncovered for about 20 minutes, stirring occasionally, until the sauce reduces and the pork is caramelized in the delicious sticky sweet sauce. When it's cooked, transfer to a bowl or plate.
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for full instruction please see : www.saltandlavender.com

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