**Vietnamese Fresh Spring Rolls with Pan-Fried Glazed Pork**
**For the Pan-Fried Glazed Pork:**
- 250g pork tenderloin, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
**For the Spring Rolls:**
- Rice paper wrappers
- Vermicelli rice noodles, cooked and cooled
- Lettuce leaves, washed and dried
- Fresh herbs (mint, cilantro, Thai basil)
- Carrots, julienned
- Cucumber, julienned
- Bean sprouts
- Optional: cooked shrimp, cooked and sliced chicken, or tofu
**For the Dipping Sauce:**
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha (adjust to taste)
- 2-3 tablespoons warm water (to thin the sauce)
**1. Prepare the Glazed Pork:**
1.1. In a bowl, mix together the soy sauce, hoisin sauce, honey (or brown sugar), and minced garlic to create the marinade.
1.2. Add the thinly sliced pork to the marinade, ensuring each slice is coated. Let it marinate for at least 15-20 minutes.
1.3. Heat a skillet over medium-high heat and add the vegetable oil.
1.4. Add the marinated pork slices to the skillet, allowing them to cook for about 2-3 minutes on each side until they are caramelized and cooked through. Remove from heat and set aside.
**2. Prepare the Dipping Sauce:**
2.1. In a bowl, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, and sriracha until smooth.
2.2. Gradually add warm water to the sauce while whisking to achieve your desired dipping consistency. Set the sauce aside.
**3. Assemble the Spring Rolls:**
3.1. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens.
3.2. Place the softened rice paper on a clean, damp kitchen towel or a rice paper rolling mat.
3.3. On the lower third of the rice paper, place a lettuce leaf, a small handful of cooked vermicelli noodles, fresh herbs, julienned carrots, julienned cucumber, bean sprouts, and a few slices of the pan-fried glazed pork (and optional ingredients if using).
3.4. Fold the sides of the rice paper over the filling, then fold the bottom of the rice paper over the filling and start rolling tightly to form a spring roll.
**4. Serve the Spring Rolls:**
4.1. Place the finished spring rolls on a serving platter, seam side down.
4.2. If desired, slice the spring rolls in half diagonally for easier eating.
4.3. Serve the spring rolls with the prepared dipping sauce on the side.
Enjoy your delicious and healthy Vietnamese Fresh Spring Rolls with Pan-Fried Glazed Pork! These rolls make for a refreshing appetizer, light meal, or even a party snack.