Thai · Lunch
Thai Fresh Rolls
Rice paper rolls filled with seared pork tenderloin, rice vermicelli noodles, lettuce, cucumber, carrot, mint and cilantro. The pork is marinated in fish sauce and garlic, then quickly seared until caramelized. Served with a peanut-hoisin dipping sauce for a light Thai lunch.
$5
25 minsPrep
8 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
480Calories
37.1gProtein
16.2gFat
44.8gCarbs
11.2gSugar
4.4gFiber
1049mgSodium
110mgChol
4.1gSat Fat
1010mgPotassium
78mgCalcium
3.5mgIron
0.9mcgVitamin B12
21mgVitamin C
gluten-free
protein-rich
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Slice the pork tenderloin into thin strips and toss in a bowl with minced garlic, fish sauce, lime juice and sugar until evenly coated.
2
Marinate
Let the pork sit at room temperature for 15 minutes.
3
Boil
Cook the rice vermicelli in boiling water for 3 minutes until soft, then drain and rinse under cold water.
4
Sear
Heat vegetable oil in a skillet over medium-high heat and sear the marinated pork for 3 to 4 minutes, turning once, until caramelized and cooked through.
5
Whisk
In a small bowl, whisk together the peanut butter, hoisin sauce, water and sriracha until smooth.
6
Build
Dip one rice paper wrapper in warm water for 2 to 3 seconds until pliable. Lay flat and layer lettuce, noodles, pork, cucumber cut into matchsticks, carrot julienned, mint and cilantro across the lower third.
7
Plate
Fold the bottom edge over the filling and roll tightly, tucking in the sides. Arrange the finished rolls on a plate with the sauce alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork tenderloin
- 66 rice paper wrappers (22cm/8.5in)
- 2 oz28g, about 1/3 cup dry rice vermicelli noodles, cooked
- 2 tsp2 tsp fish sauce
- 2 clove2 clove garlic
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp sugar
- a small handful of lettuce leaves
- 11 cucumber
- 4 tbsp4 tbsp carrot
- 1212 mint leaves
- 1212 cilantro sprigs
- 2 tbsp2 tbsp peanut butter
- 2 tbsp2 tbsp hoisin sauce
- 2 tbsp2 tbsp water
- 1 tsp1 tsp sriracha
- 2 tsp2 tsp vegetable oil
