from Eggs on Sunday

For both of these rolls, you’ll want to begin by steaming the leaves of collard greens in a large steamer basket or steamer insert. I trim off the stem, up to the point where the leaf starts, and steam them for about 5 minutes or until they’re bright green and tender (but not mushy.) The steamed greens can be set aside to cool and then refrigerated, covered, until you’re ready to assemble your wraps.

Any of the following are great to include in  your rolls:
radishes, thinly sliced
salad turnips, thinly sliced
cucumbers, sliced into matchstick strips
bean sprouts
fresh herbs, such as mint, basil, coriander/cilantro
scallions

Grilled Pork Filling

From White on Rice Couple via Rasa Malaysia

1 lb pork chops, loin, butt or shoulder, sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 tablespoon fish sauce
1 teaspoon sugar
2 teaspoon freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

Place slices of pork in a shallow dish or ziptop bag. Whisk together all of the remaining ingredients, then add to the container with the pork. Mix so pork gets coated, then let marinate for at least 20 minutes. Grill for about 2-3 minutes per side, or until it’s cooked to the texture you desire.

Spicy Ground Pork Filling

From Hot, Sour, Salty, Sweet

1/2 pound ground pork
1 tablespoon tamarind concentrate, dissolved in 1/4 cup warm water (I can find this in the Indian section of our grocery store)
3 tablespoons peanut oil
1/2 cup shallots, chopped
3 tablespoons minced garlic
2 tablespoons brown sugar
1 or 2 tablespoons Thai fish sauce
1/2 teaspoon salt, or to taste
1 tablespoon minced ginger
2 tablespoons toasted unsalted (raw) peanuts, chopped

Whisk the tamarind concentrate into the warm water until dissolved; set aside.

Heat a wok over high heat, then add the oil. When hot, add the shallots and garlic and stir-fry until golden. Add the ground pork and cook until it’s all changed color. Add the sugar, tamarind juice, fish sauce, and salt and continue cooking until almost all of the liquid has evaporated, about 5 minutes. Add the ginger and chopped toasted peanuts and stir-fry one minute more. Taste and adjust seasoning to your taste.

Hoisin-Peanut Sauce

From White on Rice Couple via Rasa Malaysia

1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 tablespoon rice vinegar
2 garlic cloves, crushed
1 minced thai chili, or more for desired spiciness

Combine all ingredients in a food processor, and blend until smooth. If the consistency is too thick, thin out to your desired consistency with a little warm water.