Here in Seattle the weather is cool and so are the Seattleites. Our unique sense of style is a direct reflection of our wonderfully diverse city population and is represented in our exciting food choices.
When visiting a Seattle backyard cookout don’t be surprised to find Japadogs and Spicy Korean cucumber-carrot salad, Vietnamese fresh spring rolls (Goi Cuon) with peanut dipping sauce or chicken, cheese and rice stuffed Poblano peppers with cilantro cream being served. Grab your favorite Seattle microbrew, regional wine or iced green tea and try a few of these and other Northwest favorite recipes below.
Grind pork, green onions, cilantro, 2 cloves garlic, Chinese 5 Spice and salt and pepper in a food processor or meat grinder. If you don’t have either, use pre-ground pork and knead in other ingredients thoroughly with your hands.
In a large skillet, thoroughly cook the pork with a little water (about 3 Tablespoons).
Fill a large mixing bowl half way with very hot water.
Dip the rice paper in the hot water for a few seconds and place on a clean cutting board or other clean surface. Do not let the rice paper sit too long in the water as it will continue to soften as it sits on the cutting board!
Place about 2 T. of the pork in a line about 1” from the edge of the rice paper facing you.
Top with about a T. of the carrots, 3-4 strips of cucumber and about 3-4 of the basil.
Fold the rice paper firmly around the filling burrito-style. Fold the edge closest to you first, followed by folding the ends toward the inside and then roll away from you.
Do not place the rolls too close together or they will stick to each other and rip.
Serve with a Nuoc cham dipping sauce, such as a fish sauce.