Thai Pork Springrolls w/Peanut Sauce

This was sort of done on a whim, in order to use up a pork loin that had been in the fridge for a few days. Justin really wanted to make spring rolls, and we had some wrappers leftover from our last attempt a few months ago, so we gave it another shot. I also made a light peanut sauce to drizzle over them. They're not the prettiest things, but they were delicious!

Ingredients

• 1 lb pork tenderloin, cut into bite-sized pieces
• pepper
• 1/2 tsp fresh ginger
• 1/2 head green cabbage, sliced thinly
• 1/2 onion, sliced thinly
• 2 carrots, julienned
• fresh basil, chopped
• 2 Tbsp peanut butter
• sesame oil
• soy sauce
• hot sauce
• 6 spring roll wrappers (the kind you soak in hot water before using)

Directions

1. Heat 1 Tbsp sesame oil in large saute pan. Add pork and ginger, stir-frying just until cooked. Be careful not to overcook! Remove from pan and set aside.
2. In same pan, add cabbage and onions, cooking approximately 3 minutes until slightly wilted but still crunchy. You may need to add a smidge more oil to your pan to keep the cabbage from burning. Once cooked, remove cabbage/onion mixture and set aside.
3. In a small bowl, combine peanut butter, sesame oil and soy sauce until a thin sauce is formed. I used approximately 2T peanut butter, 2 T sesame oil and 1T soy sauce, but I kept adding a little of this and a little of that, so those amounts may not be entirely correct. Just keep adding those 3 ingredients until you have a sauce that's thin, but not watery. And add a few drops of hot sauce to kick it up a notch!
4. Prepare springroll wrappers according to package directions. Mine said to soak in hot water for 15 seconds, then place on a damp cloth and blot dry. Then I added the cabbage/onion mixture, pork, drizzle of sauce, raw carrots, and basil. Wrap each roll like a burrito and slice in half before serving.