So tonight I decided to try to duplicate one of the best appetizers from our favorite Vietnamese restaurant (Chargrilled pork spring rolls @ Saigon Noodle House for you locals). This is what I used...
Pork steaks, lettuce, matchstick carrots, cucumber, rice noodles, chives, spring roll wrappers, and basil. You could use any herbs you like...cilantro would be awesome but I can never keep it alive and I didn't have any on hand.
You want your pork steaks still partially frozen. If they are fresh, put them in the freezer for about an hour before you try this. I cut my steaks in half and put the cut side down against the slicer blade of my food processor.
Meanwhile, get your grill good and hot. I put a cast iron griddle on top of the grate while it was pre-heating. I think it said the temp was almost 500 when I put the meat on.
Back inside, cut up your veggies, herbs and put them in little piles to make assembly of the rolls easier. You also need to have a damp tea towel laid out in the assembly area. Not across the way by the sink like I did so that you have to drip, drip, drip your way over to the assembly area with your...
...spring roll wrappers that have been soaked in hot water for about 15 seconds. then just layer on your fillings: lettuce, matchstick carrots, soaked rice noodles, cucumbers sliced into 1/4" x 2" sticks, 1 chive about 2" long, crunchy noodles, meat, and basil
they just crammed them in as fast as I could roll them, right there at the island. I think a couple of them pulled up a stool and sat down like civilized people, but I'm not sure...and I think after tasting them, H put his meat in a flour tortilla, piled on cheese and nuked his own concoction, SIGH (my kids say I'm an expert sigh-er).