Vietnamese pork spring roll with Hoisin dipping sauce (1 roll = 1 serving)

For the meat:
4 tbsp Fish Sauce
2 cloves garlic finely minced
1 tsp sugar
14 oz pork loin (yields about 12 oz cooked

Fillings
2 carrots sliced very finely or grated
1 large English cucumber in very thin slices 3" in length
2 green onions sliced into 3 inch long sticks and sliced in half or quarters lengthwise
2 cups spinach (baby spinach works great)
large bunch of basil leaves
bunch of mint leaves
2 Tbsp mayonnaise
2 Tbsp fat-free Greek yogurt
1 Tbsp Siracha
12 Banh Trang (Rice Paper)

Dipping sauce:
2 Tbsp natural peanut butter
1/4 cup hoisin sauce
1/4 cup water
2 cloves of garlic finely minced
1 tsp Siracha sauce

1. Chop garlic and combine with sugar and fish sauce. Pound meat into 1/4 inch thick pieces and put everything in a zip-top bag to marinate while the other ingredients are being prepared.
2. Chop carrots and cucumber very finely. You want little sticks about 3 inches long, 1/8 to 1/16 of an inch square. Just grate the carrots if this is too time consuming. Slice green onions into batons.
3.separate the mint and basil leaves from their stems. De-stem any big spinach leaves if necessary.
4. Make spice sauce for inside rolls by combining yogurt, mayo and 1 Tbsp Siracha (use less Siracha - 1 tsp - if you don't like things spicy).
5. Make dipping sauce by combining all ingredients and stiring to allow flavors to meld.
6. Cook meat. Remove from marinade and grill on a seasoned hot grill or grill pan for a couple minutes on each side. Set aside to rest for 5-10 minutes then slice against the grain into 1/4 inch wide slices that are about 3 inches long.
7. Assemble rolls: Get organized! I do this at the kitchen table where I can spread things around within easy reach. Put all the veggies and herbs on one plate, the meat on another and have the mayo-Siracha sauce handy. Have a high-rimmed plate filled with hot water to soften the rice paper wrappings. Soften the wrapping in the water for 2-5 seconds (as the water cools, you may need to leave them longer) and place in front of you. Put 1oz of meat on the wrapper about 2/3 of the way down, slices arranged horizontally. Put some of the carrot and cumber on top. drizzle 1 tsp of mayo-siracha on top. Add a few basil leaves, a couple of mint leaves and some spinach on top of that. Wrap the rice paper around the filling like a burrito, keeping it as tight as possible without tearing the rice paper.
Note: If making ahead of time, put a piece of parchment paper between the rolls to prevent them from sticking to each other.
Serve with Hoisin-peanut butter dipping sauce. (Put sauce in individual bowls - double dipping is encouraged!)

Makes 12 rolls