Crispy Pork & Pink Lady® Rice Paper Rolls

Name: Crispy Pork & Pink Lady® Rice Paper Rolls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian
Ingredients: 400 g pork tenderloin, cut into stir-fry-style strips; 1 Tbsp (15 ml) Asian spice mix; 1 Tbsp (15 ml) oil, for frying; ½ C (125 ml) smooth peanut butter; ¼ C (60 ml) soy sauce; 3 Tbsp (45 ml) rice vinegar; 1 Tbsp (15 ml) fresh garlic, minced; 1 Tbsp (15 ml) fresh ginger, minced; Juice of 1 lime; ¼ C (60 ml) warm water, plus more to thin, if needed; 8–10 rice paper sheets; 2 ripe avocados, peeled, pitted and thinly sliced into triangles; 1 small head of lettuce, leaves separated, washed and dried; 1 baby purple cabbage, finely sliced; 2 carrots, peeled and cut into matchsticks; 1 Pink Lady® apple, cut into matchsticks; Small handful fresh coriander leaves; 1 Tbsp (15 ml) white sesame seeds, toasted; 1 lime, cut into wedges

Crispy Pork & Pink Lady® Rice Paper Rolls

Author: Crush
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4 servings
Cuisine: Asian

Print Recipe

Description

Fresh, crisp rice paper rolls bursting with tender pork, crunchy apple and herbs, and served with a creamy Thai peanut dipping sauce.

Ingredients

Pork

400 g pork tenderloin, cut into stir-fry-style strips
1 Tbsp (15 ml) Asian spice mix
1 Tbsp (15 ml) oil, for frying

Thai Peanut Sauce

½ C (125 ml) smooth peanut butter
¼ C (60 ml) soy sauce
3 Tbsp (45 ml) rice vinegar
1 Tbsp (15 ml) fresh garlic, minced
1 Tbsp (15 ml) fresh ginger, minced
Juice of 1 lime
¼ C (60 ml) warm water, plus more to thin, if needed

Rice Paper Rolls

8–10 rice paper sheets
2 ripe avocados, peeled, pitted and thinly sliced into triangles
1 small head of lettuce, leaves separated, washed and dried
1 baby purple cabbage, finely sliced
2 carrots, peeled and cut into matchsticks
1 Pink Lady® apple, cut into matchsticks
Small handful fresh coriander leaves

To Serve

1 Tbsp (15 ml) white sesame seeds, toasted
1 lime, cut into wedges

Instructions

Pork

Season the pork strips with the spice mix. Heat the oil in a frying pan over medium-high heat and stir-fry the pork until golden. Set aside to cool slightly.

Thai Peanut Sauce

Whisk together the peanut butter, soy sauce, rice vinegar, garlic, ginger, lime juice and warm water until smooth and creamy. Add a little more water if a thinner consistency is preferred.

Rice Paper Rolls

Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for 2 seconds; it must still be slightly firm. Lay flat on a clean surface.

Place about 8 triangles of avo down the centre of the rice paper sheet, followed by 2 lettuce leaves, then top with cabbage, carrot and apple matchsticks, a sprig of coriander and pork strips. Fold the top and the bottom over the filling, then fold in the sides and roll up tightly. Repeat with the remaining ingredients.

To Serve

Garnish the rolls with toasted sesame seeds and serve with the Thai peanut dipping sauce and lime wedges on the side.