Crispy Thai Beef Rolls W/ Spicy Pineapple Peanut Sauce

Ingredients:

For beef:

1 lb Ground beef
1 tbsp Grated ginger
1/4 cup Kung wow spicy ponzu 
1 tsp garlic powder
1 tsp onion powder 
1 tsp pepper

For pickled carrots:
1 cup Julienne/shredded carrot
1 cup rice wine vinegar 
2 tbsp sugar 
(Heat up vinegar and sugar till dissolved and pour over carrot to quick pickle)

For Nuoc Cham:
1/4 cup fish sauce
2 tbsp sugar
Juice of 1 lime 
1 thai chili sliced
1 clove of garlic chopped 

For spring roll veggies:

Sliced red pepper
Fresh mint leaves 
Cilantro 
Cucumber julienned

Rice Paper Sheets

For Dipping:

Spicy Pineapple Peanut Sauce

Instructions:

To build: 
1. Cook ground beef with grated ginger, onion powder, garlic powder and kung wow ponzu 
2. Pickle carrots, sliced carrots and heat of rice wine vinegar and sugar until dissolved and pour over carrots 
3. Cut veggies and set aside for assembly 
4. Make Nuoc Cham, add fish sauce and sugar to a bowl and heat to dissolve sugar, add lime juice, garlic and thai chili and mix and set aside. 
5. Assemble spring rolls, dip two rice paper sheets in water and place them slightly over lapping. Add mint, cilantro, beef, and veggies and roll like a burrito and set aside. 
6. Repeat until all of them are built. 
7. Fry spring rolls, Heat pan with oil. Once hot place spring rolls in pan and fry until golden brown about 3 minutes per side then flip and do the same on the other side. 
8. Cut in half and pour nuoc cham over spring roll halves
9. Pour spicy pineapple peanut sauce in a dipping bowl, serve and enjoy.