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Vietnamese gỏi cuốn are one of those funny foods that go by all sorts of names in English. I’ve seen them called Summer rolls, fresh Spring rolls, and salad rolls. I’ve always known them as salad rolls so that’s what I’m going with. Whatever you like calling them, they are pure handheld genius, especially when you start stuffing them with things that don’t traditionally go inside rice paper.

Case in point: that crispy, breaded, juicy pork known as tonkatsu. Tonkatsu is incredible no matter how you eat it (it’s especially awesome when you tuck it in between two slices of bread). So really, it wasn’t too much of a stretch when I decided that tonkatsu rolled in rice paper would make for a strangely delicious hybrid salad roll. I loved the contrast between the juicy panko crusted pork, crunchy cucumbers and slippery rice paper. I preferred mine with a bit of mustard, but Mike liked dipping his in a bit of fish sauce. Either way, these guys are definitely going to be eaten again soon!

Tonkatsu Salad Roll Recipe
makes about 12 rolls

• 2 small pork chops, cut into even strips
• salt and freshly ground pepper
• 2 tablespoons flour
• 1 egg, lightly beaten
• 1 – 1/2 cups panko
• oil for pan frying
• 2-3 cups raw spinach
• 1 english cucumber, seeded and cut into strips
• 12 round rice paper wrappers
• mustard, to taste
• fish sauce vinaigrette, if desired

Lightly season the pork chop strips with salt and pepper and sprinkle with flour. Dip the chops into the beaten egg and then into the panko, making sure that all sides are coated. Heat up half an inch of oil in a large frying pan over medium high heat. Fry the chops until golden brown and cooked through, flipping once, about 2 minutes per side. Drain on paper towels.

Take a rice paper wrapper and completely submerge it in a bowl of hot tap water for 10-15 seconds. Place the wrapper on a plate or cutting board – it’ll continue to soften as your assembling your roll. Add fillings as desired: spinach, cucumber strips, crispy pork. Fold the bottom half of the wrapper up over the filling, hold the fold in place, fold in the sides and roll. Enjoy with mustard and fish sauce. Repeat as needed.

Giveaway: It’s my birthday today(!) and to celebrate I’ve partnered up with Shun to giveaway a Classic Nakiri Knife and a copy of my book, Easy Gourmet. It’s the knife in the gif in this post and it’s my absolute favourite! I just know if you win you’ll love it too!

To Enter: Leave a comment below telling me what your ultimate birthday meal is. Open to US residents only. Winner will be selected at random and contacted by email. Contest ends September 12th at 12AM PDT. Good luck!

Update: Congrats Mijin! Brush off your knife skills because you’ve won a Shun Nakiri knife! I’ll be sending you an email with details so keep your eyes peeled!

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