Pork Patty Spring Rolls

I'm on a roll with the healthy food this week.

Spring rolls are refreshing and delicious, though a big labor intensive. If you have the chops for it, here goes:

Pork Patties

• 1 lb ground pork
• 1 egg
• several tablespoons of fish sauce

Combine ingredients and taste. Yes, I said taste. You can cook a small piece first and see if it needs more fish sauce, but I just lick a little and spit it into the sink. Pan fry large spoonfuls of this mixture in a pan to create small, flat patties. Uniformity of size and shape don't matter here, but flatter patties will cook more quickly.

Vegetables for filling (proportions are really up to you)

• 2 cups bean sprouts
• 2 slivered carrots
• 2 slivered cucumbers
• 1 cup shredded mint

Peanut sauce

• 1 tablespoon hoisin sauce
• 2 tablespoons peanut butter, creamy or chunky depending on your preference
• juice of a quarter or a half lime, to taste
• 1 teaspoon sugar

Combine the ingredients and taste. Add more sugar or lime if necessary, and water as needed to create the consistency of gravy.

Assemble: following package instructions, moisten Vietnamese rice paper wrappers in warm water and place on a damp plate. Crumble a pork patty and spread on bottom third of the wrapper, top with peanut sauce and as much vegetables as you can neatly manage. Roll up and place on a second warm plate. Repeat until you are done.

Wrap in a leaf of romaine lettuce (optional) and chow down!