Fresh Spring Rolls with Pork, Mango, and Mesclun
Photo: E. Spencer Toy and Iain Bagwell
Essential to this recipe is the peanut sauce, which is quick to make and gives a sweet and spicy flavor.
How to Make It
Step 1
1
Boil 5 cups water. Pour 2 cups over noodles in a bowl. Let sit until softened, 5 minutes, then drain and snip with scissors into 3-in. lengths.
Step 2
2
Pour 1/2 cup hot water into a pie plate. Working with 1 wrapper at a time, dip into hot water to soften just until flexible, about 20 seconds; then lay on a flat work surface.
Step 3
3
Put 2 mango slices in center of each wrapper, followed by a small handful of noodles, 2 pork slices, and a handful of lettuce leaves with stem ends pointing toward middle of wrapper. Roll tightly into a log, leaving ends open to expose lettuce tips. Cut in half crosswise. Repeat with remaining wrappers and fillings, replacing hot water as needed to soften wrappers.
Step 4
4
Pulse peanut butter, chili paste, sugar, and 1/2 cup water in a blender until smooth, about 20 seconds (makes about 1 cup). Serve as a dipping sauce.
Step 5
5
*Find in well-stocked grocery stores with the Asian ingredients.
Step 6
6
Note: Nutritional analysis is per roll with 1 1/2 tbsp. sauce.
Ingredients
3 1/2 ounces rice stick noodles
12 rice-paper wrappers (bánh tráng; about 8 in. wide)*
1 mango (1 lb.), peeled and sliced lengthwise into 24 pieces
About 1 lb. cooked pork tenderloin, sliced 1/4 in. thick
5 cups loosely packed mesclun
1/2 cup chunky peanut butter
1 to 2 tbsp. Asian chili paste
1 tablespoon sugar
Directions
Step 1
1
Boil 5 cups water. Pour 2 cups over noodles in a bowl. Let sit until softened, 5 minutes, then drain and snip with scissors into 3-in. lengths.
Step 2
2
Pour 1/2 cup hot water into a pie plate. Working with 1 wrapper at a time, dip into hot water to soften just until flexible, about 20 seconds; then lay on a flat work surface.
Step 3
3
Put 2 mango slices in center of each wrapper, followed by a small handful of noodles, 2 pork slices, and a handful of lettuce leaves with stem ends pointing toward middle of wrapper. Roll tightly into a log, leaving ends open to expose lettuce tips. Cut in half crosswise. Repeat with remaining wrappers and fillings, replacing hot water as needed to soften wrappers.
Step 4
4
Pulse peanut butter, chili paste, sugar, and 1/2 cup water in a blender until smooth, about 20 seconds (makes about 1 cup). Serve as a dipping sauce.
Step 5
5
*Find in well-stocked grocery stores with the Asian ingredients.
Step 6
6
Note: Nutritional analysis is per roll with 1 1/2 tbsp. sauce.
Search All of Sunset's Recipes
The Latest
Take a Tour of the Dreamiest California Take on a French Kitchen Garden
