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THAI SPRING ROLLS




Source of Recipe


olga


List of Ingredients




Preheat oven to 375 degrees F (190 C).

1 pound pork tenderloin (500 g)

GARLIC MARINADE:

3 tablespoons fish sauce (50 mL)
2 cloves garlic, minced
2 tablespoons honey (25 mL)

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1 pkg (5 ounces/150 g) thin rice noodles, softened in water and then drained
2 large carrots
1/2 cup fresh mint, shredded (125 mL)
1/2 cup fresh cilantro, shredded (125 mL)
24 rice paper wrappers
1 small head boston lettuce


Recipe



Place pork on foil-lined baking sheet; brush on garlic marinade. Roast in oven for about 25 minutes or until pork is slightly pink inside. Let cool; cut into thin 1 1/2–inch long slices.

In large bowl, toss together pork, rice noodles, carrots, mint and cilantro.

Fill wide shallow pan with hot water and spread dish towel out on work surface. Dip rice wrapper into water for about 3 seconds, until softened, and place it in front of you on towel.

Place lettuce leaf on lower third of rice wrapper. Arrange 2 tablespoons (25 mL) of the noodle mixture on lettuce. Fold bottom edge over the filling, tucking in sides; roll up into a tight cylinder. Place roll on platter and cover with a damp towel to prevent from drying out. Repeat with remaining wrappers and filling.

Yield: about 24 rolls