The other day, I had a sudden desire for spring rolls, so ended up making some very simple nearly vegetarian spring rolls. I say nearly vegetarian because even though I did use pork in the rolls, it was such a tiny amount as to be almost unnoticeable. In a big bowl I shredded some cabbage, turnip, carrot and onion. Then I marinaded it with lime juice, fish sauce, a little vinegar. This was then wrapped up, together with parboiled potato sticks and sliced dry beancurd. The pork was just a pork chop, butterflied and then seasoned with salt and pepper and fried, then sliced into thin strips.
As you can see, the result is quite pleasing visually, but I personally don't like the thicker spring roll wrappers. I'll do it again some time with the thinner ones I do like and show the results.
For the dipping sauce I just mixed a finely chopped fresh chili, lime juice, fish sauce, grated ginger and garlic until it tasted right. I might have added a touch of white sugar.
* * *
