Thai · Lunch
Thai Fresh Rolls
Rice paper rolls filled with poached lean pork loin, rice vermicelli, lettuce, carrot, cucumber and fresh herbs, served with a light tamarind-lime dipping sauce. Poaching keeps the dish bright and low in fat while preserving the sweet-savoury, herbaceous profile typical of Thai fresh rolls.
$4
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
392Calories
30.2gProtein
5.8gFat
54.1gCarbs
11.4gSugar
3.9gFiber
789mgSodium
72mgChol
1.8gSat Fat
688mgPotassium
76mgCalcium
2.1mgIron
0.8mcgVitamin B12
21.3mgVitamin C
Goes well with
Vietnamese lager beer (Saigon or similar)
local
Thai iced tea (cha yen)
international
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Slice pork loin thin against the grain. Julienne carrot and cucumber, shred lettuce, pick mint and cilantro leaves.
2
Poach
Simmer pork slices in water over medium heat for 3-4 minutes until opaque, then cool. Cook rice vermicelli in same water for 2-3 minutes, drain and cool.
3
Build
Dip rice paper in warm water for 10 seconds until pliable. Arrange pork, vermicelli, lettuce, carrot, cucumber, mint and cilantro across lower third, fold sides inward and roll tightly. Repeat with remaining wrappers.
4
Plate
Let rolls rest seam-side down for 5 minutes. Slice diagonally in half and arrange with tamarind-lime sauce (whisked from lime juice, fish sauce, tamarind paste, honey, garlic, water) for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz425g pork loin
- 66 rice paper wrappers (44cm)
- 2 oz28g, about 1/3 cup rice vermicelli noodles
- 3.6 oz100g lettuce
- 2.4 oz68g carrot
- 2.6 oz74g cucumber
- 1212 mint leaves
- 1212 cilantro sprigs
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp tamarind paste
- 2 tsp2 tsp honey
- 22 small clove garlic
- 22 small red chili
- 2 tbsp2 tbsp water
