Vietnamese Spring Rolls – Pineapple Salad – In Two Ways
Vietnamese Spring Rolls – Pineapple Salad – In Two Ways requires about 30 minutes from start to finish. For $2.66 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This salad has 610 calories, 35g of protein, and 25g of fat per serving. This recipe serves 2. A mixture of lettuce, water, pineapple juice, and a handful of other ingredients are all it takes to make this recipe so tasty. Plenty of people really liked this Vietnamese dish. 308 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Easter. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by White on Rice Couple. With a spoonacular score of 97%, this dish is outstanding. Similar recipes are Vietnamese Spring Rolls – Pineapple Salad – In Two Ways, Vietnamese Spring Rolls – Pineapple Salad – In Two Ways, and Vietnamese Egg Rolls (3 Ways!).
Servings: 2
Ingredients:
shredded carrots
1 teaspoon chili flakes
cucumbers
2 cloves crushed garlic
1 teaspoon grated or crushed ginger
2 tablespoons grape seed oil
Lettuce
mint
2 tablespoons minced pineapple
4 table spoons pineapple juice
1 can pineapple rings or 1 fresh pineapple, carved & sliced into thin strips.
1 pound thinly sliced pork chops or pork shoulder (omit for vegetarian version)
rice paper sheets for springrolls
1/2 teaspoon salt
4 tablespoons soy sauce
2 teaspoons sugar
1/4 cup water
Equipment:
ziploc bags
bowl
blender
frying pan
Cooking instruction summary:
Marinade: In bowl or plastic bag, mix sugar, fish/soy sauce, pineapple juice & crushed pineapple cubes, garlic , ginger and salt. Add pork, let marinade for about 20 minutes. For vegetarian version, us this same mixture to marinade pineapple slices for about 20 minutes.Make dressingdip. In blender, add garlic, water, grape seed oil, soy sauce, sugar, chili flakes, pineapple juice and minced pineapple. Blend well.Wash lettuce, herbs, slice cucumbers & carrots.In hot pan, cook pork on each side for about 1 minute or until cooked. For pineapple, quickly sear each side of pineapple slices for about 30 seconds, or until light brown crust appears. Remove from heat, let cool.For salad, assemble lettuce , pork, pineapple chunks and toss with dressing.For fresh springrolls, assemble lettuce, pork, pineapple strips, cucumbers, mint and/or carrots on rice paper for rolling. Click here: SpringRolling 101 for rolling instructions.
Step by step:
1. Marinade: In bowl or plastic bag, mix sugar, fish/soy sauce, pineapple juice & crushed pineapple cubes, garlic , ginger and salt.
2. Add pork, let marinade for about 20 minutes. For vegetarian version, us this same mixture to marinade pineapple slices for about 20 minutes.Make dressingdip. In blender, add garlic, water, grape seed oil, soy sauce, sugar, chili flakes, pineapple juice and minced pineapple. Blend well.Wash lettuce, herbs, slice cucumbers & carrots.In hot pan, cook pork on each side for about 1 minute or until cooked. For pineapple, quickly sear each side of pineapple slices for about 30 seconds, or until light brown crust appears.
3. Remove from heat, let cool.For salad, assemble lettuce , pork, pineapple chunks and toss with dressing.For fresh springrolls, assemble lettuce, pork, pineapple strips, cucumbers, mint and/or carrots on rice paper for rolling. Click here: Spring
4. Rolling 101 for rolling instructions.
Nutrition Information:
covered percent of daily need
