Preparation

While rice paper rolls are typically associated with lunch or appetizers, this breakfast version features caramelized lemongrass pork prepared the night before (or morning of, if you're ambitious). The combination of warm protein with cool vegetables and herbs creates a balanced start to any day.

Prepare the Pork

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add minced garlic and lemongrass, stirring until fragrant, about 1 minute.
3. Add ground pork, breaking it up with a spoon, and cook until no longer pink.
4. Stir in fish sauce and brown sugar, cooking until the pork caramelizes and darkens slightly, about 5-7 minutes.
5. Remove from heat and let cool slightly.

Assemble the Rolls

1. Fill a large shallow dish with warm water.
2. Dip one rice paper sheet into the water for 2-3 seconds until pliable.
3. Lay on a clean work surface and add a small portion of noodles, pork, herbs, cucumber, and carrots to the lower third of the wrapper.
4. Sprinkle with crushed peanuts.
5. Fold the sides in, then roll tightly from bottom to top.
6. Repeat with remaining ingredients.
7. Serve immediately or refrigerate for up to 2 hours.

Pro Tips

These rolls are best eaten fresh but can be prepared the night before if wrapped tightly in damp paper towels and plastic wrap. Serve with extra fish sauce mixed with lime juice and chili for dipping.