Spring Rolls with Garlic Plum Dipping Sauce

We love using Garlic Gold^® products in so many different cuisines, and sometimes we can’t help combining them! These spring rolls take inspiration from the best of Vietnamese technique, California fresh ingredients, and a hint of Chinese flavor for the plummy dipping sauce. Rice paper wrappers are filled with slices of lean pork loin, sliced thinly and layered with crunchy iceberg lettuce, fresh herbs, and spicy jalapeño chiles.

The dipping sauce is a no-cook affair, so it comes together in as long as it takes to measure the ingredients. We use natural preserves combined with our Nuggets in Oil and other Asian ingredients to create a sauce that’s lower in sugar and salt than the jarred variety, and it’s tastier too. Try out our healthier take on spring rolls — we think you’ll love them!

-Coco Morante, Recipe Editor for Garlic Gold^®

Spring Rolls with Garlic Plum Dipping Sauce

2014-09-16 18:59:09

Yields 14

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For the dipping sauce

1. 1/2 cup plum preserves
2. 1/4 cup Garlic Gold® Nuggets in Oil
3. 1/4 cup rice vinegar
4. 2 tablespoons low sodium soy sauce
5. 2 tablespoons mirin
6. 1 tablespoon grated fresh ginger
7. 1 teaspoon sambal oelek chili paste

For the spring rolls

1. 1 small white onion, quartered
2. 2-inch knob ginger, peeled and sliced thinly
3. 2 tablespoons five spice powder, tied into a cheesecloth bundle with kitchen twine
4. 1.25 pounds pork loin
5. 1 package (14 ounces) rice vermicelli noodles
6. 1 package rice paper wrappers
7. 1 head iceberg lettuce, leaves separated
8. 1 bunch green onions, halved lengthwise and thinly sliced
9. 1 bunch Thai basil, leaves removed from stems
10. 1 bunch cilantro, leaves removed from stems
11. 2 jalapeno chiles, seeded and sliced thinly

To garnish

1. chopped Thai chili (optional)

Instructions

1. In a small bowl, combine all of the sauce ingredients and stir to blend. Set aside.
2. Fill a medium (2-quart) saucepan half way with water, and add the onion, ginger, spice packet, and pork loin. Over medium heat, bring up to a simmer. Turn down to low and let simmer until the pork is fully cooked, about 30 minutes. Transfer pork to a plate to cool, then slice thinly.
3. Prepare the vermicelli noodles according to the package instructions, draining well.
4. Fill a round dish (I like to use a 10-inch cake pan) with warm-to-hot water, about 160F.
5. Dip one of the rice paper wrappers into the warm water for a couple seconds, shake off the excess water, then lay it flat on a cutting board.
6. Place a leaf of lettuce on the bottom third of the rice paper. On top of the lettuce, layer about 1/3 cup of the noodles, a few slices of pork, a sprinkle of green onions, along with the basil, cilantro, and a couple slices of jalapeño.
7. Begin to roll the rice paper from the bottom to the top, folding it over the ingredients. Tuck in the sides and continue to roll, just as you would a burrito. Set the finished roll on a platter and repeat the process with the remaining ingredients.
8. For a pretty presentation, slice the rolls diagonally before serving. If you like, garnish your bowl of sauce with a few slices of Thai chili for extra spice.

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