Vietnamese roast pork and egg rolls

What does it include?

Ingredients

• 680 g pork, thinly sliced ​​(approx. 1.5 pounds)
• 200 g fine rice noodles
• 4–6 egg rolls
• 3 tbsp chopped shallots (30 g)
• 1 ½ tbsp minced garlic (15 g)
• ¼ cup sugar (50 g)
• 1 tsp fish sauce (15 ml)
• ½ tsp thick soy sauce (7 ml)
• ½ tsp ground black pepper
• 3 tbsp olive oil (45 ml)
• 50 g cucumber sliced
• 10 g fresh mint leaves
• 20 g crushed peanuts

How to prepare it step by step?

Preparation

1. Cut the pork into thin slices of approximately 3 mm.
2. Optionally, freeze the meat a little to make cutting easier.
3. Finely chop the garlic and shallots.
4. Mix the garlic, shallots, sugar, fish sauce, soy sauce, pepper, and olive oil in a bowl until the sugar dissolves.
5. Add the pork slices to the marinade and let sit 1 hour or overnight for more flavor.
6. Preheat the oven to 190°C (375°F).
7. Bake the pork for 10–15 minutes until about 80% cooked.
8. Finish browning the meat under the grill to obtain a uniform golden color, turning the pieces halfway through cooking.
9. Cook the rice noodles according to package instructions and set aside.
10. Prepare a bowl with noodles, cucumber slices, mint leaves, and cut egg rolls.
11. Place the pork on the noodles and decorate with crushed peanuts.
12. Serve hot, optionally adding more fish sauce to taste.