Pork Summer Rolls with Peanut Sauce
- 8 ozs Pork Tenderloin
- 3 ozs Rice Vermicelli Noodles
- 1/3 cup All Natural Peanut Butter
- 1 tbsp Tamari
- 1/4 cup Water (hot)
- 2 tbsps Rice Vinegar
- 8 Rice Paper Wraps
- 1/4 head Iceberg Lettuce (leaves pulled apart)
- 1/2 Cucumber (sliced)
- 1 cup Thai Basil (stems removed)
- 1 cup Mint Leaves (stems removed)
- Boil the pork in a pot of water. Lower the heat to a simmer and boil for 30 minutes or until cooked through. When cool enough to handle, cut into thin slices.
- Cook the rice vermicelli noodles according to the directions on the package. Rinse under cold water and drain. Set aside.
- Soften a sheet of rice paper underwater by submerging it in a shallow dish for five seconds. Transfer to a plate. Arrange the lettuce, cucumber, basil, mint, vermicelli, and pork near the bottom of the wrap. Fold the bottom over the filling, then fold the sides. Tightly roll the rice paper until it is completely wrapped. Transfer to a separate plate and repeat this process until all ingredients are used up.
- Dip into the sauce and enjoy!
LeftoversBest enjoyed immediately. Refrigerate in an airtight container for up to two days. Separate the rolls with a damp cloth or lettuce leaves to prevent sticking.
Serving SizeOne serving equals approximately two rolls.
Additional ToppingsAdd bean sprouts, crushed peanuts, cilantro, shrimp, or garlic chives.
Make it VeganUse tofu instead of pork.
Hoisin LoverInstead of the peanut butter tamari sauce, make a hoisin dipping sauce by mixing equal parts of peanut butter and hoisin sauce. Dilute with water to your preferred consistency.
No Pork TenderloinPork loin, shoulder and/or belly can be used instead. Or omit the pork and replace it with shrimp, chicken, or additional vegetables.
Serving: 4g | Calories: 352kcal | Carbohydrates: 43g | Protein: 18g | Fat: 12g | Cholesterol: 37mg | Sodium: 325mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1040IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 2mg