Spring Rolls
Appetizers Asian Pork Easter Recipes Vegetables
Think of these rolls as a salad you can hold in your hand. Kids especially will love this aspect. I've Romanized the recipe a bit by using what's currently available at our local market as greens: green onion and wild garlic.
A sauce is welcome alongside these rolls, but don't limit yourself to traditional sauces (Vietnamese or hoisin). A yogurt or buttermilk sauce works just as well.
Also, you can use the tenderloin preparation method separately. It's simple yet exceptionally tasty, and since it's cooked in a bag it doesn't dry out - it stays succulent.
Ingredients
1 pork tenderloin
8-10 rice paper sheets
green lettuce leaves (cut into strips)
cucumbers (cut into sticks)
radishes (cut into sticks)
green onion (cut into long pieces)
wild garlic
basil leaves
salt
Marinade
80ml soy sauce
50ml water
1 pinch ground ginger
1 pinch chili powder
3 garlic cloves
1 teaspoon sesame oil
Yield: 8-10 rolls; 16-20 pieces
How to prepare spring rolls
- Mix all marinade ingredients except the sesame oil. Pour over the tenderloin. Cover the dish and let marinate overnight. Remove the tenderloin from the refrigerator 1 hour before baking so it has time to come to room temperature.
- Remove the tenderloin from the marinade and place it in an oven bag. Pour 3 tablespoons of marinade into the bag. Drizzle the sesame oil over the meat. Tie the bag securely and bake at 220C for 30 minutes.
- While the tenderloin is cooking, prepare the vegetables.
- Remove the tenderloin from the oven, open the bag and let it rest for 10 minutes. Then slice it, and cut the slices into strips.
- Put room temperature water in a deep plate. Pass each rice paper sheet through the water twice. Place the rice paper on your work surface.
- At one end, place strips of green lettuce. On top, place strips of meat and cucumber sticks. These are the base, then add whatever you like: green onion, radishes, wild garlic, basil leaves. Other options include mint or fresh cilantro. Sprinkle a little salt over the filling.
- Roll the rice paper tightly over the vegetables, so that when you bite into them the filling doesn't fall out.
- Cut the roll in half in the middle.
* prepared rolls can be stored in the refrigerator on a platter, covered with plastic wrap, so the rice paper doesn't harden. - Serve with a dipping sauce (Vietnamese sauce, hoisin sauce, etc.).
Tenderloin in bag (ready for oven)
Preparing the vegetables
Slicing tenderloin then cutting into strips
Placing the base on the rice paper
Filling on the rice paper
Rolling tightly
