Thai · Lunch
Thai Fresh Rolls (Dairy-Free)
Fresh Thai rice paper rolls filled with poached pork tenderloin, rice vermicelli, lettuce, cucumber, carrot, mint and cilantro, served with a peanut-lime dipping sauce made from peanut butter, lime juice and soy sauce. Cool, herbaceous and light.
$4
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
445Calories
43.8gProtein
11.2gFat
50.4gCarbs
9.1gSugar
4.2gFiber
612mgSodium
100mgChol
2.5gSat Fat
840mgPotassium
75mgCalcium
2mgIron
1mcgVitamin B12
18mgVitamin C
gluten-free
low-calorie
protein-rich
dairy-free
Instructions
1
Prep
Slice the pork tenderloin thin and pat dry, then set aside.
2
Poach the pork in simmering water over medium heat for 6 to 8 minutes until fully opaque and firm.
3
Cook the rice vermicelli in boiling water for 3 to 4 minutes until soft and translucent, then drain and rinse.
4
Whisk the peanut butter, lime juice, soy sauce, water and brown sugar until smooth with no lumps.
5
Rest the cooled pork for 5 minutes, then slice thin.
6
Dip one rice paper wrapper in warm water for 10 seconds until pliable, then lay flat on a damp board.
7
Arrange lettuce, noodles, pork, cucumber, carrot, mint, cilantro and basil across the lower third, then fold sides and roll tightly.
8
Plate
Cut each roll in half diagonally and serve with the peanut-lime dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork tenderloin
- 44 rice paper wrappers (8.5 inch/22cm)
- 2 oz28g, about 1/3 cup packed dry rice vermicelli noodles
- 44 small lettuce leaves
- 11 cucumber, cut into thin matchsticks
- 4 tbsp4 tbsp carrot, julienned
- 1212 mint leaves
- 1212 cilantro leaves
- 88 Thai basil leaves
- 2 tbsp2 tbsp peanut butter
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp water
- 1 tsp1 tsp brown sugar
