Pork Shoulder, Ham Eye & Pork Belly Spring Roll

• 1 pound rice vermicelli
• rice paper as needed
• 4 ounces lettuce shredded
• 2 daikon radishes each, peeled, julienne
• 2 carrots each, peeled, julienne
• 2 cucumber each, peeled, julienne
• 1 ounce mint leaves
• hoisin sauce as needed peanut, prepared
• chili lime sauce as needed
• 2 lemon grass each, chopped
• 6 cloves garlic chopped
• 4 ramps each, chopped
• 4 fluidounces oyster sauce
• 4 fluidounces soy sauce sweet
• 2 fluidounces fish sauce
• 4 ounces pork shoulder sliced
• 4 ounces pork belly sliced
• 4 ounces eye of pork round sliced

1. 1. In mixing bowl, combine all ingredients & mix well to combine.
2. 2. Marinate pork for 1 hour.
3. 1. In salted boiling water, cook noodles for 5-8 minutes.
4. 2. Drain & rinse in cold running water, set aside.
5. 1. Grill pork until 138 degrees internal temperature.
6. 2. Dip rice paper in warm water to soften.
7. 3. In center of rice paper, place noodles, lettuce, daikon, carrots, cucumber, mint and pork.
8. 1. Roll up and serve with peanut hoisin sauce and fish sauce.

rice vermicelli, rice paper, radishes, carrots, cucumber, mint, hoisin sauce, lime sauce, lemon grass, garlic, ramps, oyster sauce, soy sauce sweet, fish sauce, pork shoulder, pork belly, pork

Taken from www.yummly.com/recipe/Pork-Shoulder_-Ham-Eye-_-Pork-Belly-Spring-Roll-2255328 (may not work)