Serve as a starter or star of the meal; these meaty rolls are the perfect addition to any menu.Inspired by VH Sauces.
Directions for: Pork and Cashew Rice Paper Rolls
Ingredients
1 lb(s) (500 g) pork tenderloin
1 Tbsp (15 mL) vegetable oil
1 cup (250 mL) VH Medium Garlic Rib Sauce
10 rice papers (or as many as needed)
10 leaves lettuce, a tender variety such as red or green leaf, Bibb or Boston
4 oz (125 g) thin rice vermicelli noodles (half a package), soaked and drained
cup (50 mL) fresh mint, green onions, cashews or peanuts, finely chopped (for filling)
1 cup (250 mL) cucumber, julienned (and/or julienned red pepper strips, carrots or mangoes) (for filling)
Directions
1. Slice pork tenderloin in half lengthwise, cut halves into thin strips. Heat oil in large skillet over medium-high heat; , cook pork until browned, about 10 minutes. Add 1/2 cup (125 mL) VH Medium Garlic Rib Sauce. Cook for another 5 minutes until sauce glazes the meat, set aside.
2. Place one rice paper in large bowl of warm water to soften, about 1 minute. Carefully remove paper and lay on work surface. In the bottom third of paper, place small piece of lettuce, top with small pile of noodles (about 2 tbsp/30 mL). Top noodles with fillings, being careful not to overstuff or the paper will tear.
3. Fold the bottom of paper over top of fillings and begin to roll into a cylinder. Fold sides in and continue rolling to enclose. Once all the rolls are finished slice in half; serve with remaining 1/2 cup (125 mL) VH Medium Garlic Rib Sauce for dipping.
4. Tip: To simplify preparation of the rolls have all ingredients laid out ready for rolling. Also, after noodles are drained with cold water toss them with 1 tsp (5 mL) vegetable oil to prevent from sticking.
See more: Pork, Nuts, Asian, Lunch, Dinner, Quick and Easy, Vegetables