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 wrapper rice, tapioca, etc
• 1 pound bean sprouts fresh
• 1 red bell pepper cored and sliced thin
• 1 large English cucumber cut into thin strips
• 1 large fresh herbs washed (I used basil and cilantro, bunch of
• 1 large lettuce washed, bunch of fresh leaves
• water large enough to accommodate a spring roll wrapper, warm, in a large shallow bowl or pie plate

Meat Marinade:

• lime juice 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 peanut butter smooth
• 1 tablespoon rice vinegar
• 2 cloves garlic crushed or pressed through a garlic press
• ½ teaspoon chile-garlic paste