Vietnamese Summer Rolls with Sausage

5 from 2 votes

Prep Time 40

Total Time 40

Servings

In a small pan set over high heat toast rice 3 minutes, or until lightly golden. Use a spice grinder or mortar and pestle to grind into a fine powder.
Combine the garlic, baking powder, water, fish sauce, and sugar in a small bowl. Stir to dissolve sugar. Place the pork in a large bowl. Add the contents of the small bowl and 1 Tablespoon of the rice powder. Use your hands to knead the mixture until all of the ingredients ar combined.
Use a teaspoon to shape the meat into small balls. (If necessary, refrigerate for 10 minutes to help the mixture firm up.) Flatten slightly with the back of the spoon. Spray a large skillet with cooking spray and place over medium-high heat. Add the sausage balls and cook 5 minutes, turning once, or until cooked through and slightly browned.
While the sausage cooks, prepare the noodles according to the directions on the package. Drain and squeeze the lime over them. Add the carrot, cucumber, and vinegar to a small dish and allow to marinate.
To assemble the summer rolls, dip a spring roll wrapper into warm water for 5 seconds or until it becomes pliable. Add about 1 Tablespoon noodles and 2 or 3 pieces of sausage to the bottom of the wrapper. Top with carrot, cucumber, romaine, basil, and cilantro. Fold the bottom of the wrapper around the fillings. Fold the ends in, then tightly rolls up. Keep covered with a damp cloth until ready to eat.
To make the dipping sauce, whisk together the hoisin sauce and pineapple juice. Top with chopped peanuts.