Vietnamese Spring Rolls a How To recipes

Ingredients

• 2 pounds chicken breasts or boneless pork chops
• About 30 (10-inch) spring roll wrappers (rice, tapioca, etc.)
• 1 pound fresh bean sprouts
• 1 red bell pepper (cored and sliced thin)
• 1 large English cucumber (cut into thin strips)
• 1 large bunch of fresh herbs (washed (I used basil and cilantro))
• 1 large bunch of fresh lettuce leaves (washed)
• Warm water in a large shallow bowl or pie plate (large enough to accommodate a spring roll wrapper)
• Juice of 2 limes
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 4 cloves garlic (minced)
• 1 teaspoon chile-garlic paste to taste
• 8 oz hoisin sauce (the Y&Y brand is gluten-free)
• 1/4 cup smooth peanut butter
• 1 tablespoon rice vinegar
• 2 cloves garlic (crushed or pressed through a garlic press)
• 1/2 teaspoon chile-garlic paste

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