Fresh Pork Rolls by Steven Dolby

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(Serves 15-20 rolls)
8 oz Pork tenderloin (thinly sliced)
1/2 Tsp chinese 5 Spice
1/2 Tsp brown sugar
Juice of half a lemon
1 Large garlic clove (grated)
1/4 Cup soy sauce
110g Vermicelli rice noodles
2 Green onions (sliced)
95g Cucumber (thinly sliced)
2 Medium carrots (grated)
Habanero (finely diced, to taste)
Thumb-sized piece of fresh ginger (grated)
1 Large garlic clove (grated)
Juice of one lime
110g Lettuce (shredded)
Fresh cilantro (good handful, roughly chopped)
1 Tbsp rice wine vinegar
Salt (to taste)
2 Tbsp fish sauce
15-20 Small rice-paper wrappers
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
Juice of 1 lemon
1 Tsp brown sugar
1/2 Tsp sesame seeds
Chili flakes(to taste)

1. Into a sandwich bag, place tenderloin and add Chinese 5 spice, brown sugar, lemon juice, grated garlic, and soy sauce. Seal the bag and put it in the fridge to marinate for 2 hours.
2. Preheat oven to 425 degree F.

3. Into a hot pan, place meat and sear on all sides.
4. Place pan in oven and cook for 15 minutes. Remove from oven and let the meat rest. Cut into thin slices and set aside.
5. In boiling water, cook noodles, drain and rinse under cold water.
6. Into a bowl, combine green onion, cucumber, grated carrot, harbanero, grated ginger, garlic, lime juice, shredded lettuce, cilantro, rice wine vinegar, salt, and fish sauce. Add cooked noodles and mix well.
For Dipping Sauce:
7. In a bowl mix together soy sauce, lemon juice, brown sugar, rice wine vinegar, sesame seeds, and chilli flakes.

8. Soak rice paper in hot water for 15-20 seconds.
9. On wet counter top, place the soaked rice paper and top it with noodles mixture.
10. Place some meat on top and fold the sides, then roll tight. Repeat the process for remaining wrappers.

11. Serve with sauce and enjoy!



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