su-Fresh Spring Rolls with Pork, Mango, and Mesclun
Photo: E. Spencer Toy and Iain Bagwell
Yields Serves 6 to 8 Total Time 45 mins
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.

Fresh Spring Rolls with Pork, Mango, and Mesclun