Fresh Spring Rolls with Pork, Mango, and Mesclun
Photo: E. Spencer Toy and Iain Bagwell
More From Sunset
Amount per serving
- Calories: 369
- Calories from fat: 20%
- Protein: 20g
- Fat: 8.1g
- Saturated fat: 1.3g
- Carbohydrate: 55g
- Fiber: 1.4g
- Sodium: 173mg
- Cholesterol: 28mg
- 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
- 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.
- 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.
- 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.
- 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.
- *Find in well-stocked grocery stores with the Asian ingredients.
- Note: Nutritional analysis is per roll with 1 1/2 tbsp. sauce.
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