Vietnamese Pork Rolls
1 Lb. fresh ground pork
2 Tbs. fish sauce
1 oz. wood ear mushrooms, chopped
2 tsp. sugar
2 Tbs. peanut oil
3 sprigs green onion, thinly sliced
3 cloves garlic, diced
1/3 cup fresh cilantro, chopped
1/3 cup fresh basil, chopped
2 sprigs fresh mint (stems removed), chopped
12 dried rice spring roll skins
Mix fresh ground pork, fish sauce, wood ear mushrooms, and sugar in a bowl. In a hot wok, add peanut oil, green onion, and garlic. Stir fry quickly, about 30 seconds. Do not let the garlic burn. Add pork mixture to work and cook until pork is no longer pink, about 2-3 minutes. Remove wok from heat and toss in cilantro, basil, and mint.
Heat up a bowl of water to simmering. Do not boil. Dip a spring roll skin into the water until it is re-hydrated and soft. Lay the spring roll skin on a flat surface and place about a 1/4 cup of the pork mixture in the center of the spring roll skin. Fold two sides of the skin into the center of the pork mixture. Fold the short side of the skin over the pork filling and roll up the skin. Repeat with remaining spring roll skins.
Serve with soy sauce, sweet and sour sauce, or your favorite dipping sauce!
