Banh Trang Cuon Thit Heo (Vietnamese Rice Paper Rolls with Pork)

Ingredients

• Pork tenderloin (1 pound, thinly sliced)
• Fish sauce (3 tablespoons)
• Lime juice (2 tablespoons)
• Sugar (1 tablespoon)
• Garlic (2 cloves, minced)
• Chili pepper (1, finely chopped (optional, adjust to taste))
• Cucumber (1, julienned)
• Carrot (1, julienned)
• Bean sprouts (1 cup)
• Cilantro leaves (1/2 cup)
• Mint leaves (1/2 cup)
• Lettuce leaves (8-10 large leaves (butter or romaine))
• Rice paper wrappers (10-12)
• Peanut dipping sauce (1 cup (see preparation instructions below))

Instructions

1. In a medium bowl, combine the sliced pork tenderloin, fish sauce, lime juice, sugar, minced garlic, and chopped chili pepper (if using). Mix well and let marinate for at least 15 minutes.
2. Heat a grill or grill pan over medium-high heat. Grill the marinated pork slices for 2-3 minutes on each side, or until cooked through and slightly charred. Remove from heat and set aside to rest.
3. Prepare a large bowl of warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable, then lay it flat on a clean surface.
4. On the lower third of the rice paper wrapper, place a lettuce leaf, a few mint leaves, cilantro leaves, bean sprouts, julienned carrot, cucumber, and a few slices of grilled pork.
5. Fold the sides of the rice paper wrapper over the filling, then roll it up tightly from the bottom to form a neat roll. Repeat the process with the remaining ingredients.
6. For the peanut dipping sauce, combine 1/2 cup of peanut butter, 1 tablespoon of soy sauce, 1 tablespoon of lime juice, 1 teaspoon of sugar, and water to thin, mixing until smooth. Adjust seasoning to taste.
7. Serve the Banh Trang Cuon Thit Heo with the peanut dipping sauce on the side.