Crispy Caramelized Shallot and Pork Spring Rolls
Serves 4
 

• 1 cup caramelized shallots
• 1 pound naturally fed ground pork
• 1 cup shredded carrots
• 8-12 softened Rice Paper Wrappers
• Red leaf lettuce, tender inner leaves
• Dipping Sauce (recipe below)
• Kosher salt and freshly ground black pepper

Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees. In a large bowl, mix the shallots, pork and carrots and season. Check for flavor by microwaving or sautéing a small portion. Lay out softened Rice Paper, top with pork mix, roll tightly and let rest, seam-side down, for a little less than a minute. Fry until GB&D (golden brown and delicious), about 6-8 minutes. Serve spring rolls on lettuce leaves accompanied by a bowl of dipping sauce.

Dipping Sauce
Makes about 3/4 cup
 

• 1/4 cup fish sauce
• Juice of 4 limes
• 2 teaspoons sugar
• 2 fresh Thai bird chiles, minced
• 2 tablespoons shredded carrots

In a small bowl, combine all ingredients.