Vietnamese pork spring roll with Hoisin dipping sauce (1 roll = 1 serving)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the meat: 4 tbsp Fish Sauce2 cloves garlic finely minced1 tsp sugar14 oz pork loin (yields about 12 oz cookedFillings2 carrots sliced very finely or grated1 large English cucumber in very thin slices 3" in length2 green onions sliced into 3 inch long sticks and sliced in half or quarters lengthwise2 cups spinach (baby spinach works great)large bunch of basil leavesbunch of mint leaves2 Tbsp mayonnaise2 Tbsp fat-free Greek yogurt1 Tbsp Siracha12 Banh Trang (Rice Paper)Dipping sauce:2 Tbsp natural peanut butter1/4 cup hoisin sauce1/4 cup water2 cloves of garlic finely minced1 tsp Siracha sauce
1. Chop garlic and combine with sugar and fish sauce. Pound meat into 1/4 inch thick pieces and put everything in a zip-top bag to marinate while the other ingredients are being prepared.
2. Chop carrots and cucumber very finely. You want little sticks about 3 inches long, 1/8 to 1/16 of an inch square. Just grate the carrots if this is too time consuming. Slice green onions into batons.
3.separate the mint and basil leaves from their stems. De-stem any big spinach leaves if necessary.
4. Make spice sauce for inside rolls by combining yogurt, mayo and 1 Tbsp Siracha (use less Siracha - 1 tsp - if you don't like things spicy).
5. Make dipping sauce by combining all ingredients and stiring to allow flavors to meld.
6. Cook meat. Remove from marinade and grill on a seasoned hot grill or grill pan for a couple minutes on each side. Set aside to rest for 5-10 minutes then slice against the grain into 1/4 inch wide slices that are about 3 inches long.
7. Assemble rolls: Get organized! I do this at the kitchen table where I can spread things around within easy reach. Put all the veggies and herbs on one plate, the meat on another and have the mayo-Siracha sauce handy. Have a high-rimmed plate filled with hot water to soften the rice paper wrappings. Soften the wrapping in the water for 2-5 seconds (as the water cools, you may need to leave them longer) and place in front of you. Put 1oz of meat on the wrapper about 2/3 of the way down, slices arranged horizontally. Put some of the carrot and cumber on top. drizzle 1 tsp of mayo-siracha on top. Add a few basil leaves, a couple of mint leaves and some spinach on top of that. Wrap the rice paper around the filling like a burrito, keeping it as tight as possible without tearing the rice paper.
Note: If making ahead of time, put a piece of parchment paper between the rolls to prevent them from sticking to each other.
Serve with Hoisin-peanut butter dipping sauce. (Put sauce in individual bowls - double dipping is encouraged!)
Makes 12 rolls
2. Chop carrots and cucumber very finely. You want little sticks about 3 inches long, 1/8 to 1/16 of an inch square. Just grate the carrots if this is too time consuming. Slice green onions into batons.
3.separate the mint and basil leaves from their stems. De-stem any big spinach leaves if necessary.
4. Make spice sauce for inside rolls by combining yogurt, mayo and 1 Tbsp Siracha (use less Siracha - 1 tsp - if you don't like things spicy).
5. Make dipping sauce by combining all ingredients and stiring to allow flavors to meld.
6. Cook meat. Remove from marinade and grill on a seasoned hot grill or grill pan for a couple minutes on each side. Set aside to rest for 5-10 minutes then slice against the grain into 1/4 inch wide slices that are about 3 inches long.
7. Assemble rolls: Get organized! I do this at the kitchen table where I can spread things around within easy reach. Put all the veggies and herbs on one plate, the meat on another and have the mayo-Siracha sauce handy. Have a high-rimmed plate filled with hot water to soften the rice paper wrappings. Soften the wrapping in the water for 2-5 seconds (as the water cools, you may need to leave them longer) and place in front of you. Put 1oz of meat on the wrapper about 2/3 of the way down, slices arranged horizontally. Put some of the carrot and cumber on top. drizzle 1 tsp of mayo-siracha on top. Add a few basil leaves, a couple of mint leaves and some spinach on top of that. Wrap the rice paper around the filling like a burrito, keeping it as tight as possible without tearing the rice paper.
Note: If making ahead of time, put a piece of parchment paper between the rolls to prevent them from sticking to each other.
Serve with Hoisin-peanut butter dipping sauce. (Put sauce in individual bowls - double dipping is encouraged!)
Makes 12 rolls
Nutritional Info Amount Per Serving
- Calories: 129.9
- Total Fat: 5.4 g
- Cholesterol: 23.0 mg
- Sodium: 581.8 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 0.8 g
- Protein: 9.8 g
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