Ingredients:

• 1lb ground pork
• 1-2 shallots, chopped
• 1 tsp freshly -grated ginger
• 2 cloves of garlic, chopped
• 1Tb brown sugar
• 1Tb soy sauce
• 2Tb Olive oil
• Salt & pepper
• 1 red pepper finely julienned
• ½ English cucumber, seeded and julienned
• 2C of finely sliced romaine lettuce leaves
• ¼ C fresh mint, minced
• ½ C fresh cilantro, minced
• 4oz Asian rice vermicelli, cooked
• Rice paper wrappers or *Boston lettuce leaves
• Soy Dipping sauce (recipe follows)

Directions:

First cook your noodles according to the package directions.  Usually you will soak them for about 15min and then boil for 2min.  After they are done cooking you will rinse them with cold water and drain.  Then mix your finely sliced lettuce with the fresh mint and cilantro.  Set this aside with the other vegetables.

Heat the sesame and olive oil in a pan over med-high heat.  Sauté the shallots for 3-4 minutes.  Add the garlic and ginger and cook for another 2min.  Add the pork and continue to cook for 8-10min or until it is almost completely cooked.  Add the soy sauce and brown sugar and continue to cook for 2 more minutes or until the pork is done.  Check seasonings and add salt and pepper to taste.  Let the pork mixture cool slightly before rolling.

To assemble the rolls, first soak a rice paper wrapper in very hot water for 30 seconds.  Lay the wrapper flat and place 2Tb of shredded lettuce towards the end of the wrapper closest to you, without going to the edge.  Then place 1 or 2 pieces of the julienned cucumber and red pepper to one side of the lettuce.  Place 1-2 Tb of the pork mixture to the opposite side of the vegetables and then top with a thin layer of the noodles.  You can adjust the amounts, just be sure not to put too much filling in or the rolls will be difficult to wrap.  Roll the wrap over the filling first and then bring in the sides and continue rolling until you reach the end.  Place the roll seam side down.  You can prepare the rolls in advance and store them in an air tight container for 2-4hrs, but they are best when served at room temperature.  Serve with soy dipping sauce and a chilled glass of Rosé.

*If using the Boston lettuce leaves, follow the directions up until assembling the rolls. Simply fill each leaf with the desired amount of filling finishing with the pork on top, then drizzle with the sauce and serve.

Soy Dipping Sauce

Ingredients:

• ½ C of low sodium soy sauce
• 1 tsp of brown sugar
• ½ tsp freshly grated ginger
• 1 garlic clove, finely minced
• 1 tsp of sesame oil
• Splash of rice or red wine vinegar
• 1 green onion, finely sliced

Directions:

Whisk the soy sauce and the brown sugar together so the sugar dissolves.  Then add the ginger, garlic, sesame oil and vinegar and whisk until completely combined.  Top the sauce with the green onions.