1. Partially freeze pork for easy slicing; slice thin. 2. Marinade pork strips in the soy sauce and garlic powder for 1 hour. 3. Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm. 4. Heat egg rolls; cut into 1 inch pieces. 5. Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely. 6. Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro. 7. Top vegetables with pork strips and egg roll pieces. 8. Sprinkle peanuts on top. 9. Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad. 10. Repeat for a second serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
