Last Saturday, after a frustrating and ultimately fruitless four-hour search for tuk trey, tuk prahoc, and kroeung that involved driving around half of Oahu and even calling a Cambodian restaurant, I was left with no energy to cook dinner, too many random ingredients I didn't have the imagination to deal with, and little appetite. Luckily, my wife had been out shoe shopping for much of the day and came home in a good mood. (Shoe shopping often has this effect on her.) She was also hungry. Seeing that I'd turned into a crabby blob in her absence and wasn't about to budge from the couch, she took it upon herself to dig through our refrigerator to see what she could whip up.
2. Collect a small portion of vegetables and wrap with one strip of pork at a slight angle to cover them.
4. Place pork and veggie rolls in hot oil, up to four at a time (or as your pan or wok or frier allows).
5. When browned (after 5-7 mins; you'll know when they're done by the smell of cooked pork wafting into your face) remove from oil and drain on paper towel or newspaper.
Oh, and if you happen to have an extra lime on hand, feel free to give it a squeeze over your hot butaniku no yasaimaki.