This is an easy dinner for a hot summer night or for when you are counting (cutting) calories.  Marinated pork is pan grilled and then gently rolled in a bed of fresh herbs and assorted veggies to make these tasty spring rolls.

Last night was perfect for dining al fresco, which meant we wanted something simple and light for dinner.  Yes, we are actually starting to have some warm *summer* weather out in San Francisco.  I decided spring rolls would be a good dish to have as I wanted to use up some veggies we had before they went bad.  I marinated some thinly cut pork cutlets with some garlic, ginger, soy sauce and sesame oil.  We then pan grilled the meat and sliced thinly.   Now, one is suppose to use lettuce in their spring rolls but we did not have any, so we were heavy on the herbs.  We used fresh purple basil, cilantro and mint and we used a lot of it.  As well we rolled the meat and herbs with thinly sliced red pepper, cucumber and carrots.  The combination of the herbs with the slightly spicy and sweet pork came …. very flavorful!!  We served this spring rolls with Nuoc Cham.

Recipe: Nuoc Cham

1/4 cup fish sauce

1/4 cup caster sugar

1 tablespoon water

1/8 cup lime juice

1 clove garlic minced

2 small red chillies, sliced thinly

Place the fish sauce, sugar, water, lime juice, garlic and chili in a non-metallic bowl and stir until the sugar is dissolved.  keep in the refrigerator for up to 1 week.