Pull-ups and Spring Rolls

I finally bought a pull up bar. I mean, I have been doing P90X for how long and have never used one? Today was Legs and Back day, so I got to try it out for the first time. You know, those bands really do work. I was surprised at how capable I was at doing pull ups after using the bands for years! I truly was better at it than I thought I would be, but that really isn't saying much. Thankfully they teach you how to use a chair to help you out in the beginning.

That being said, I just have to share this Vietnamese Spring Roll recipe. Mike and I had these for dinner last night, and they were definitely a recipe rave. In fact, we are having them again tonight! My brother served a Vietnamese speaking mission and we served spring rolls at his Washington wedding reception. I think that was when my love for them started. I got this specific recipe from Mel's Kitchen Cafe, and I barely did anything to change it. The woman that owns the Asian Market where we bought the rice paper wraps asked me what I was going to use in my spring rolls and the dipping sauce. She uses the same basic ingredients, so that tells me they are pretty authentic.

Vietnamese Spring Rolls

from My Kitchen Cafe (www.melskitchencafe.com)

*Note: this recipe requires marinating the meat, so plan ahead!

*Serves 6-8

For the Rolls:

2 pounds chicken breasts, boneless pork chops, or shrimp

about 30 10-inch diameter spring roll wrappers (rice, tapioca, etc.)

1 pound fresh bean sprouts

1 red bell pepper, cored and sliced thin

1 large cucumber, cut into thin strips

1-2 large carrots, shredded

large bunch of fresh herbs, washed (I used basil and cilantro)

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: (a half recipe fed us for two meals worth of rolls)

8 oz hoisin sauce

1/4 cup smooth peanut butter

1 tablespoon rice vinegar

2 cloves garlic, crushed or pressed through a garlic press

1/2 teaspoon chile-garlic paste

Whisk together all the marinade ingredients until sugar is dissolved. Pour into a ziploc bag. Place the meat in the bag and marinate, refrigerated, for an hour or two, or overnight. Grill or broil the meat until it is cooked through. Set aside to cool. When cool, cut into 1/4 to 1/2-inch slices.

For the sauce, mix all of the sauce ingredients together until combined. If the sauce is too thick, add hot water and mix in until you achieve a desired consistency. Set aside.

Assemble the spring rolls by dipping one spring roll sheet into a shallow bowl of warm water for a second or two and setting it flat on your plate. Layer lettuce, herbs, vegetables, and meat in a small strip about 1/3 of the way from the edge nearest you. Roll from the edge nearest you and tuck in the sides as you go if you wish. Roll tightly, but not so tightly that you tear the wrapper. Serve the rolls with the dipping sauce on the side.