Rice Vermicelli Salad With Grilled Pork And Spring Rolls - cooking recipe

Ingredients

6 -12 ounces dry rice noodles
1 lb lean boneless pork fillet
3 tablespoons soy sauce
1 tablespoon garlic powder
1/2 cup carrot, julienned
1/2 cup cucumber, seeded and julienned
1/2 cup mint, chopped (cilantro is an acceptable substitute)
1/4 cup peanuts, chopped
3 prepared egg rolls or 3 spring rolls
1/4 cup nuoc cham sauce (Nuoc Cham Sauce - Dipping Fish Sauce)

Preparation

Partially freeze pork for easy slicing; slice thin.
Marinade pork strips in the soy sauce and garlic powder for 1 hour.
Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
Heat egg rolls; cut into 1 inch pieces.
Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
Top vegetables with pork strips and egg roll pieces.
Sprinkle peanuts on top.
Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
Repeat for a second serving.