Rice Vermicelli Salad With Grilled Pork and Spring Rolls

12  ounces		dry rice noodles
1  lb.		lean boneless pork fillet
3  tablespoons		soy sauce
1  tablespoon		garlic powder
1/2  cup		carrot, julienned
1/2  cup		cucumber, seeded and julienned
1/2  cup		mint, chopped (cilantro is an acceptable substitute)
1/4  cup		peanuts, chopped
3  servings		prepared egg rolls or 3 spring rolls
1/4  cup		nuoc cham sauce

Tip: For nutritional information on all the ingredients in Rice Vermicelli Salad With Grilled Pork and Spring Rolls just click on each ingredient name. Then adjust the serving size for any Rice Vermicelli Salad With Grilled Pork and Spring Rolls ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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, Nuoc Cham Sauce - Dipping Fish Sauce for dipping or spooning over the salad.
10
Repeat for a second serving.