Spring Rolls With Pork

In my opinion these are really fun because you can make them HOWEVER YOU WANT! Literally pick any protein and veggie combo, roll them up, and pair with a sauce. Spring rolls are great for a quick lunch on the go too. 

I decided to use pork because I was bored of chicken and beef. I know pork isn’t everyone’s thing but it was a lovely change for me! I think next time I may try shrimp with cabbage and avocado or just full veggie. 

Here’s how you make them.

Ingredients:

• 4 rice paper wrappers

• 1 lb ground pork

• 3 cloves garlic minced

• 1 teaspoon ginger grated

• 2 + 1 tablespoons tamari

• 1 small bell pepper sliced thin

• 1 carrot sliced thin

• 1 avocado sliced

• 1/2 cucumber sliced thin

• 1/2 Romain heart roughly chopped

• 1/4 cup almond butter

• 1 tablespoon water

• Sriracha

• Pickled onion

Instructions:

• On medium heat brown your pork in a nonstick pan. Once no longer pink drain any day and mix in the garlic, ginger, and 2 tablespoons tamari until combined. Set aside to cool.

• Create the sauce by mixing the almond butter, remaining tamari, sriracha, and water. Add more water or tamari to make desired consistency.

• To assemble the rolls put each wrapper in a bowl of warm water for 15 seconds. Pat dry and add all ingredients in the center. Fold the bottom, two sides, and roll up until closed. Use your fingers to push the filling in while rolling (similar to a burrito). Enjoy with the almond sauce!