Pork and Barley Spring Rolls

Ingredients

• 2 tablespoons (4 large cloves) Garlic Confit, recipe follows, smashed
• 2 tablespoons fish sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon white miso
• 1 tablespoon sugar
• 1 tablespoon capers, drained and roughly chopped
• 2 teaspoons sambal oelek
• 1 pound ground pork
• 1 cup Cooked Barley, recipe follows
• 1/4 cup browned butter, chilled until solid and then whipped until smooth
• 6 medium shiitake mushrooms, stems removed, caps thinly sliced
• 1/2 cup finely chopped garlic chives
• 1 1/2 cups shredded green cabbage
• 24 rice paper wrappers
• 2 cups neutral oil
• 1 head red leaf or butter lettuce, leaves separated
• 2 sprigs mint, picked and torn
• Pickle Mix, recipe follows
• Caper and Herb Dipping Sauce, recipe follows
• 1 cup whole garlic cloves
• 1 cup neutral oil
• 1 1/2 teaspoons kosher salt
• 1/2 cup quick-cooking barley
• 1 red onion, sliced
• 2 to 3 medium-hot chiles, such as Fresnos or jalapeños, seeded and thinly sliced
• 1 1/2 cups seasoned rice wine vinegar
• 1 tablespoon roughly chopped garlic chives
• 1 tablespoon drained capers
• 2 teaspoons white miso
• 1 1/2 teaspoons yellow mustard
• 1 1/2 teaspoons or 1 large clove Garlic Confit, recipe above
• 1 teaspoon sambal oelek
• 1 teaspoon seasoned rice wine vinegar
• 1 sprig mint, leaves picked
• 1/2 cup Japanese mayonnaise, such as Kewpie Mayonnaise

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