Spring roll skins (Bahn)
Crisp lettuce (green leaf or romaine are best)
Butterfly pork chops (optional)
Teriyaki marinade (optional)
The first two ingredients on the list can definitely be found at your local Asian market if you can't find them in your grocery store. If you are opting for vegetarian spring rolls, then skip this first step.
Thinly slice your pork chops and pan fry with a bit of salt and pepper. Once cooked through and no longer pink, add some teriyaki sauce or marinade and toss to coat. Set aside to cool.
Bring a saucepan of water to boil. Add the rice sticks as you would pasta and cook for just a couple of minutes. Rinse in cold water and set aside.
Take a spring roll skin and soak it in hot water until soft (about a minute). Lay the skin on a large plate.
This recipe is adapted from Tien Tran's famous spring rolls she always made in college!