An easy spring roll recipe that’s simple to put together on a hot summer night. Tender marinated pork wrapped up with crisp garden vegetables and topped with a spicy Sriracha sauce. You’re going to love making this recipe as an appetizer or a main dish. Quick, easy and healthy.
I’m in a bit of an emotional vortex this week. Coming off my first weekend back in San Diego, which brought up all kinds of strange feelings (joy, sadness, longing, relief, validation), I returned home from the grocery store yesterday in time to see someone driving off with our jeep. That’s right. Our car was stolen from in front of our house in broad daylight at 9:30 in the morning.
The jeep is our 3rd car and I have long had a hate/hate relationship with it. It was The Hubs first car when he turned 16, and he has held onto it for all these years for reasons I have never been able to fully understand. When we first met, it was actually his car that he drove every day. Nearly 10 years ago, he bought another car, and the jeep has sat in our driveway, barely moving ever since. It’s pretty much the most impractical car ever, small, noisy, hard to get in and out of, and is a stick shift so I can’t drive it. We continue to put money into it in the form of parking tickets, and repairs that never truly result in it being “fixed”, which has caused me to hate it even more.
Despite all this, I’m actually really upset about it being stolen. First of all, I can’t stand thieves, but more importantly, I feel really sad for The Hubs. He didn’t even get to say goodbye. Just because I’ve never been able to understand his affinity for this car, doesn’t mean that it’s not valid. Clearly there was something meaningful about it to him, and what makes me the angriest, is that this stupid thief took that from him.
One good part about all this is not only did all my neighbors stop by to check on me when they saw the police outside, but they are truly enraged. Possibly even more so than we are. There is an overwhelming display of this-is-NOT-acceptable-in-our-neighborhood mentality, which is giving me a least a smidgen of comfort. Many of the Hubs coworkers seem to have experienced the same situation and are confident we’ll get the jeep back soon. “Welcome to the Bay Area”, they said.
I’m still not sure I want the jeep back, but I do want The Hubs to not be so forlorn.
Anyway, none of this has anything to do with an easy spring roll recipe, but I’m often convinced that no one really reads this blog anyway, they just scroll down to see how to make these.
For those actually reading, this is truly Betsylife. Random stuff happens, then we eat.
I was going to call these bibimbap spring rolls, but that would suggest they contain rice, which they don’t, so easy pork spring rolls it is. Spicy, tangy and even a little sweet, these are an awesome way to enjoy a healthy meal on the go.
I should have left some in the jeep for the thief to enjoy while they sped away.
Pork Spring Rolls
Fresh spring rolls with pork make the perfect light dinner.
- 2 lb boneless pork butt cut into 1/4 inch thick slices
- 1/4 cup minced lemongrass
- 1/4 cup + 1 tablespoon sugar divided
- 3 tablespoons fish sauce
- 1 1/2 tablespoons ground black pepper
- 5 shallots peeled and minced
- 3 cloves garlic peeled and minced
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 cucumber thinly sliced
- 3-4 carrots thinly sliced
- 1/2 head red cabbage thinly sliced
- 1/2 cup rice vinegar
- 1/2 teaspoon salt
- 1 bunch cilantro
- 1 package rice paper wrappers
- In a large bowl whisk together lemongrass, 1/4 cup sugar, fish sauce, pepper, shallots, garlic, sesame oil and soy sauce. Add pork and toss to coat. Marinade 1-2 hours or overnight.
- Heat grill to medium high heat. Grill pork until cooked through and slightly charred, about 5-7 minutes.
- Meanwhile, whisk together rice vinegar, remaining 1 tablespoon sugar, and salt. Add vegetables and allow to soak while meat cooks.
- Prepare rice paper wrappers by soaking in warm water, one at a time, for 30-45 seconds until pliable. Pile each wrapper with pork, pickled vegetables, and a few sprigs of cilantro. Roll up and serve with Sriracha sauce. Repeat until all ingredients are used.
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