Rice Vermicelli Salad With Grilled Pork And Spring Rolls

• 6 -12 ounces dry rice noodles
• 1 lb lean boneless pork fillet
• 3 tablespoons soy sauce
• 1 tablespoon garlic powder
• 1/2 cup carrot, julienned
• 1/2 cup cucumber, seeded and julienned
• 1/2 cup mint, chopped (cilantro is an acceptable substitute)
• 1/4 cup peanuts, chopped
• 3 prepared egg rolls or 3 spring rolls
• 1/4 cup nuoc cham sauce (Nuoc Cham Sauce - Dipping Fish Sauce)

1. Partially freeze pork for easy slicing; slice thin.
2. Marinade pork strips in the soy sauce and garlic powder for 1 hour.
3. Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
4. Heat egg rolls; cut into 1 inch pieces.
5. Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
6. Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
7. Top vegetables with pork strips and egg roll pieces.
8. Sprinkle peanuts on top.
9. Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
10. Repeat for a second serving.

rice noodles, pork fillet, soy sauce, garlic, carrot, cucumber, mint, peanuts, egg rolls, cham sauce

Taken from www.food.com/recipe/rice-vermicelli-salad-with-grilled-pork-and-spring-rolls-151822 (may not work)