Cassie’s Ruminations

Pork Summer Rolls

These are a light and flavorful appetizer or meal for the summer. I used leftover pork tenderloin from last night, but you can make these with more traditional steamed shrimp or with just veggies, or with whatever makes you happy. The wrappers can be found in the Asian aisle of your grocery store or at your friendly neighborhood Asian grocery. I have not yet mastered the art of wrapping these well, but I’m getting better!

 

Pork Summer Rolls
Serves 4 as an appetizer, or 2 for dinner

For the rolls:
1 leftover cooked pork tenderloin, about 1 lb
1 english cucumber
4-5 medium large carrots
1 package 6-inch diameter summer roll wrappers (made with rice flour or tapioca flour)

For the dipping sauce:
4 tbsp rice vinegar
1 tbsp soy sauce
1 dash fish sauce
1 dash red pepper flakes
1 tsp grated fresh ginger
1 pinch sugar

Slice the pork into thin small pieces. Cut the cucumber into matchsticks, and grate the carrot. Fill a wide shallow dish with warm water. Soak one wrapper at a time for 70-80 seconds or until nicely pliable. Place the wrapper on a plate lined with paper towels and place another wrapper in the water to soak. Place a few pieces of the pork along the center of the wrapper on the towels. Add 2-3 cucumber matchsticks and about 1 tbsp of grated carrot. Fold the bottom of the wrapper up over the filling, holding gently but tightly. Fold the two sides in over the filling and roll up the rest of the way, holding to keep the whole wrap tight. Place the roll seam side down on a plate. Continue with wrappers until you run out of fillings – about 16 or so.

Chill the rolls in the fridge for at least 30 minutes – this helps the rolls to set up and seal nicely.

Whisk together all of the dipping sauce ingredients and serve with the rolls.