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Pork and Cashew Rice Paper Rolls

Pork and Cashew Rice Paper Rolls
Prep Time
20 min
Cook Time
15 min
Yields
4 servings

Serve as a starter or star of the meal; these meaty rolls are the perfect addition to any menu.Inspired by VH Sauces.

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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 ½
oz (125 g) thin rice vermicelli noodles (half a package), soaked and drained
¼
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)
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directions

Step 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.

Step 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.

Step 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.

Step 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.

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