Vietnamese Spring Rolls {a How-To}

For the Rolls:

• 2 pounds chicken breasts or boneless pork chops
• About 30 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

Meat Marinade:

• Juice of 2 limes
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 4 cloves garlic minced
• 1 teaspoon chile-garlic paste to taste

Hoisin Peanut Dipping Sauce:

• 8 oz hoisin sauce the Y&Y brand is gluten-free
• ¼ cup smooth peanut butter
• 1 tablespoon rice vinegar
• 2 cloves garlic crushed or pressed through a garlic press
• ½ teaspoon chile-garlic paste