Summer Rolls with Spicy Peanut Sauce

Makes 10 rolls

Ingredients
For the pork
2 shallots, peeled and roughly chopped
2 inches ginger, peeled
4 cloves garlic, peeled
2 tbsp Sambal Oelek
1 tbsp fish sauce
2 tsp coconut palm sugar
2 tsp coconut oil
2 lbs ground pork
Method
Purée all but the pork in a food processor until smooth.
Heat coconut oil in a large skillet and sauté spice paste until golden and fragrant, over medium-low heat, about 10 minutes.
Add pork and brown with spices, breaking it apart with a whisk or potato masher.
Let cool.
Summer Rolls
1 package rice paper sheets
1 package rice vermicelli noodles, cooked following instructions on package
English cucumber, cut into fine matchsticks
Carrots cut into fine match sticks
Bell peppers cut into fine matchsticks
Daikon radish, cut into fine matchsticks
Mango, cut into fine matchsticks
Iceberg lettuce, shredded
Fresh coriander leaves
Fresh mint leaves
Fresh Thai basil leaves
Method
Lay a wet tea towel flat on a clean work surface.
Prepare a large bowl of boiling water.
Working one by one, slide the rice paper sheets into the boiling water for 15 seconds until softened.
Lay the rice paper sheet flat on the tea towel, smoothing out any wrinkles and taking care not to rip the sheet.
Fill each rice paper sheet with garnishes, making one compact line in the middle of the sheet and leaving a border around the garnishes.
To close, fold the flap closest to you forwards away from you to cover the garnishes. Fold in both sides to seal the ends and roll away from you as tightly as you can. The rice paper will stretch slightly but if you pull too hard you will rip the rolls open.
Wrap each one individually in plastic wrap to prevent them from drying out. Store in the fridge for up to 4 days.
Ginger Peanut Sauce
2 tbsp Tamari
2 tbsp sambal oelek
1 tsp fresh grated ginger
Juice from 1 lime
1 tsp fish sauce
1 tbsp coconut palm sugar
1 tbsp rice wine vinegar
4 tbsp chunky peanut butter
Method
Blend everything except the peanut butter in a food processor until very smooth.
Mix peanut butter in by hand. If the sauce is too thick, add some water one tbsp at a time until the desired consistency is reached.