Servings: Persons
Vietnamese spring rolls
Vietnamese spring rolls have also become a hit at home. Easy and quick to make, and perfect for those who want to eat healthy even when time is short.
Ingredients
- 1 package Rice Paper available in most supermarkets
- 1 pcs. Pork Tenderloin
- 6 gram Fresh ginger finely grated
- 80 gram Hoisin Sauce
- 1 bunch Herbs e.g., coriander, mint, and Thai basil
- 400 gram Mixed vegetables e.g., carrot, spring onion, sugar snap peas, and cucumber
- 100 gram noodles Rice noodles
- 1 pcs. Romaine Lettuce
- Soya
- Sweet chili sauce
- Oil for frying
Instructions
- Trim the tenderloin and cut it into thin strips.
- Place the meat in a bowl or a freezer bag. Mix hoisin sauce and grated ginger together and let the meat marinate in this mixture for at least 60 minutes.
- Heat a frying pan and cook the meat until just cooked through. Tenderloin should never be overcooked as it will become tough and dry.
- Cook the rice noodles according to the package instructions.
- Clean/peel the vegetables and cut them into thin sticks. Keep the lettuce leaves whole.
- Rinse the herbs and chop them coarsely.
- Soften the rice paper according to the package instructions.
- Place a piece of rice paper on a plate or a cutting board. Place meat, rice noodles, vegetables, and herbs in the center of the paper and roll the spring roll tightly.
- Serve the Vietnamese spring rolls with soy and sweet chili sauce.