Recipes
Photo by Christophor Cavalieri
Ingredients
1 cup caramelized shallots
1 pound naturally fed ground pork
1 cup shredded carrots
8-12 softened Rice Paper Wrappers
Red leaf lettuce, tender inner leaves
Dipping Sauce (recipe below)
Kosher salt and freshly ground black pepper
Dipping Sauce
Makes about 3/4 cup
1/4 cup fish sauce
Juice of 4 limes
2 teaspoons sugar
2 fresh Thai bird chiles, minced
2 tablespoons shredded carrots
Directions
Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees. In a large bowl, mix the shallots, pork and carrots and season. Check for flavor by microwaving or sautéing a small portion. Lay out softened Rice Paper, top with pork mix, roll tightly and let rest, seam-side down, for a little less than a minute. Fry until GB&D (golden brown and delicious), about 6-8 minutes. Serve spring rolls on lettuce leaves accompanied by a bowl of dipping sauce.
Dipping Sauce
Makes about 3/4 cup
In a small bowl, combine all ingredients.
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