Grilled Pork Spring Rolls

Step 1

Slice the pork shoulder lengthwise, against the grain, into thin strips about 1/4-inch thick — thin enough to see light through when held up.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 3

In a small bowl, stir together 3 tablespoons fish sauce and the minced garlic until uniform.

Step 4

Place the pork slices in a shallow dish and pour the fish sauce mixture over them, turning each slice to coat both sides.

Step 5

Preheat a grill or grill pan to medium-high heat until it is very hot — a drop of water should sizzle and disappear in about 2 seconds.

Step 6

Lay the marinated pork slices directly on the hot grill grates or pan in a single layer, spacing them 1 inch apart.

Step 7

Cook for 1 to 1.5 minutes until the bottoms are charred golden-brown with dark edges, about 1/3 of the surface covered with char.

Step 8

Flip each piece and cook the other side for 1 minute until similarly charred and the thickest slices feel firm when pressed with your finger.

Step 9

Transfer the cooked pork to a clean plate and let it rest for 2 minutes so the juices settle back in.

Step 10

Fill a shallow bowl with room-temperature water, then submerge one rice paper wrapper in the water for 5 seconds until it turns soft and pliable.

Step 11

Lift the wrapper out and lay it flat on a clean cutting board or plate.

Step 12

Arrange 4 to 5 pork slices in a horizontal line across the center of the wrapper, leaving 2 inches of empty space at the top and bottom.

Step 13

Tear 4 to 5 mint and basil leaves and scatter them on top of the pork, loosely grouped in the center.

Step 14

Fold the bottom edge of the wrapper up and over the filling, then fold both side edges inward, then roll tightly away from you until sealed.

Step 15

Repeat steps 10–14 with the remaining 7 wrappers, pork, and herbs.

Step 16

Divide the hoisin sauce between 2 small bowls and place one next to each plate of rolls for dipping.