Unlike the previous posts, this one will be more detailed. I still don't have accurate measurements for you guys yet, sorry. [If you haven't read my other posts, save yourself from the vague descriptions and just pretend that I've posted all my entries like this one.]
To make the vermicelli salad, you need to make the vermicelli/noodles - of course. Depending on how many people you are serving, cook the vermicelli needed. Once it's cooked, strain it, then rinse them under cold water and then drain it. Put a damp cloth over the strained vermicelli to prevent it from drying out. We usually squeeze out the excess water and then fold handfuls of vermicelli in U-shaped serving portions. You don't have to do that, but it's recommended that you do if you're serving a large group. The vermicelli is done, strained, and ready to be eaten.
To make our spring roll filling, you'll need to shred some cabbage and carrots (we used two large carrots and a half of a large cabbage), dice some onions, and get some ground pork. (I don't know about this, but I think you can substitute the pork for ground chicken or turkey.) Oh, if you want, you can keep some shredded carrots on the side, to be added into the salad in the end. Sauté the onions and then the ground meat in a bit of oil.
Let's say it's already cooled down; the filling is done, strained, ready to use, and ready to be eaten (if you're stomach can't wait).
To make the pan fried pork chops (we had today), you need yourself some pork chops, about an inch thick. In a bowl or container, add oyster sauce, salt, sugar, pepper, finely chopped kaffir lime leaves, and pounded lemon grass and garlic.
To make the pan fried pork chops (we had today), you need yourself some pork chops, about an inch thick. In a bowl or container, add oyster sauce, salt, sugar, pepper, finely chopped kaffir lime leaves, and pounded lemon grass and garlic.
To make the spring rolls, you'll first have to get out your spring roll wrappers, which are usually available at your local Chinese super market. Make sure it has fully defrosted, if it's been in the freezer, before you separate them. The outside layers are tricky because they're usually moist and/or mushy. After you get rid of any mushy bits, start peeling them carefully. You'll notice that the easier ones are near the middle of the stack because they aren't as moist, so they separate easier. I should probably mention that today we cut the large spring roll wrappers in half - diagonally. I personally like my spring rolls that size. I don't like my spring rolls too big or too small... they have to be juuuust right. Umm.. yeah. That sounds wrong. Anyway, my reasoning is this: if they're too big, then there's too much stuffing. If they're too small, then there's not enough stuffing. There needs to be balance.
Step 1: Near the bottom of the wrapper, place some of your cooled spring roll filling. Make sure you leave some space at the edges, like so, that you have room to seal the filling in.
Step 2: Fold the two side corners in and fold the bottom toward the top corner and tuck it in, like so, that way the filling is sealed.
Look at my mom's and you can almost see her spring roll beaming with confidence. Now it's my turn to try.

Umm.. yeah. I was told that I didn't add enough stuffing and that I didn't roll it tight enough - all at the end. Mine definitely looks sad.Heat up some vegetable oil to medium high. The spring rolls are ready to be fried when the oil gently bubbles when you dip a bit of the raw spring roll into the oil. Don't crowd the pot too much or else the oil will lose too much heat. If your spring roll wrapper loosens, try holding the spring roll together in the oil for a second. The spring rolls are done when they're lightly golden. Drain the spring rolls on a cooling rack and/or a paper towel lined plate.

Everything is done and ready to be eaten. No? Then hurry up and fry up those pork chops and slice them into small strips. Now you're ready to eat. Wait, I lied. You have to make the fish sauce to go with the vermicelli salad.
To make the fish sauce-sauce-thing (nuoc cham), you need to dissolve one part sugar (none of that 'no calories' crap) into two parts of warm water. Then add one part EACH of fish sauce and white vinegar. If you want, you can add finely chopped up garlic and chili peppers.
Finally, everything is ready to be assembled into a large bowl and devoured, I mean, eaten. Add some of the drained vermicelli, shredded carrots, cucumbers and lettuce, crushed toasted peanuts (optional), fish sauce, sliced pork and the spring rolls all into your bowl. Now for a moment of silence. Just look at the meal you're about to eat. So beautiful. Okay, now you can eat it all.
I hope that was a very hopeful post, unlike that last one. One day I'll get the exact measurements of everything so that you, too, can eat this.
Everything is done and ready to be eaten. No? Then hurry up and fry up those pork chops and slice them into small strips. Now you're ready to eat. Wait, I lied. You have to make the fish sauce to go with the vermicelli salad.
To make the fish sauce-sauce-thing (nuoc cham), you need to dissolve one part sugar (none of that 'no calories' crap) into two parts of warm water. Then add one part EACH of fish sauce and white vinegar. If you want, you can add finely chopped up garlic and chili peppers.
Finally, everything is ready to be assembled into a large bowl and devoured, I mean, eaten. Add some of the drained vermicelli, shredded carrots, cucumbers and lettuce, crushed toasted peanuts (optional), fish sauce, sliced pork and the spring rolls all into your bowl. Now for a moment of silence. Just look at the meal you're about to eat. So beautiful. Okay, now you can eat it all.
I hope that was a very hopeful post, unlike that last one. One day I'll get the exact measurements of everything so that you, too, can eat this.
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