About 30(10-inch)spring roll wrappers, rice, tapioca, etc.
1poundfresh bean sprouts
1red bell pepper, cored and sliced thin
1largeEnglish cucumber, cut into thin strips
1largebunch of fresh herbs, washed (I used basil and cilantro)
1largebunch of fresh lettuce leaves, washed
Warm water in a large shallow bowl or pie plate, large enough to accommodate a spring roll wrapper
Meat Marinade:
Juice of 2 limes
2tablespoonsbrown sugar
2tablespoonsfish sauce
4clovesgarlic, minced
1teaspoonchile-garlic paste to taste
Hoisin Peanut Dipping Sauce:
8ozhoisin sauce, the Y&Y brand is gluten-free
¼cupsmooth peanut butter
1tablespoonrice vinegar
2clovesgarlic, crushed or pressed through a garlic press
½teaspoonchile-garlic paste
Instructions
Whisk together all the marinade ingredients until sugar is dissolved. Pour into a ziploc bag. Place the meat in the bag and marinate, refrigerated, for an hour or two. Grill or broil the meat until it is cooked through. Set aside to cool. When cool, cut into 1/4 to 1/2-inch slices.
For the sauce, mix all of the sauce ingredients together until combined. If the sauce is too thick, add hot water and mix in until you achieve a desired consistency. Set aside.
Assemble the spring rolls (see step-by-step photos below) by dipping one spring roll sheet into a shallow bowl of warm water for a second or two and setting it flat on your plate. Layer lettuce, herbs, vegetables, and meat in a small strip about 1/3 of the way from the edge nearest you. Roll from the edge nearest you and tuck in the sides as you go if you wish. Roll tightly, but not so tightly that you tear the wrapper. Serve the rolls with the dipping sauce on the side.
Notes
Plan Ahead: this recipe requires marinating the meat, so plan ahead! Gluten-Free: also, check the labels on the bottled Asian ingredients to double check that they are gluten-free.