Pork Spring Rolls

Ingredients:

• 1/2 lb Swift Pork Shoulder
• 1 inch ginger, sliced
• 1/2 tbsp peppercorns
• 1 tsp salt
• 4 oz vermicelli rice noodles
• 4–8 sheets of rice paper
• 1 small head of lettuce
• Thinly sliced cucumber
• Fresh basil leaves
• Fresh mint leaves
• Fresh cilantro
• Carrot ribbons
• 1/3 cup hoisin sauce
• 2 tbsp peanut butter
• 1 tsp sesame oil
• 1 tsp rice vinegar

Cooking Instructions:

1. Chop pork. The smaller the pieces, the faster they will cook. You can cut the pork into strips or chunks, but note that after cooking, it will need to be cut into thin strips.
2. Heat a pot of water to boil. Add ginger, peppercorns, salt, and pork pieces. Cook pork all the way through. If pork is thinly sliced, it will take minutes. Thicker chunks may take up to 30 minutes.
3. While the pork is cooking, mix dipping sauce ingredients until combined and set aside.
4. Remove pork from the pot and let cool.
5. Prepare the rice noodles according to instructions. Set aside.
6. Lay out toppings, rice noodles, sliced pork, and a plate or large bowl with water near your rolling surface. It may be helpful to watch a tutorial for rolling spring rolls before you begin.
7. To assemble, dip the rice paper in water and start adding fillings immediately. To the center, add rice noodles, pork, and then additional fillings as you like. Top the additional fillings with a piece of lettuce. Arrange 3 slices of cucumber near the top of the rice paper.
8. Roll your spring rolls. Bring the bottom edge all the way over the toppings, roll 1/2 way, tuck in the sides, and then finish rolling so that the cucumber slices are on top.
9. Dip in the sauce and enjoy!