Description
Vietnamese summer rolls with roasted pork tenderloin, sesame shrimp, pickled carrots and daikon, lettuce, and cucumber. Serve with a sweet, salty, tangy, spicy dipping sauce.
Ingredients
- 1 package (50g Size) Seasoning Mix For Roast Red Pork (Found In Asian Food Aisle)
- 1-⅓ pound Pork Tenderloin, Silver Skin Removed
- 1 pound 26/20 Count Raw Shrimp
- ⅛ teaspoons (scant) Salt
- ⅛ teaspoons (scant) Black Pepper
- 2 teaspoons Sesame Oil
- 14 whole Rice Paper (8 1/2″ Diameter)
- 2 cups Shredded Iceberg Lettuce
- 1 whole Large Cucumber, Peeled And Julienned
- Pickled Carrots And Daikon (see My TK Recipe Box)
- A Few Sprigs Of Mint Leaves (or Thai Basil, Or Cilantro)
- FOR THE DIPPING SAUCE:
- 1 teaspoon Chili Garlic Sauce (more Or Less Depending On Heat Level Desired)
- 1 clove Garlic, Minced
- 3 Tablespoons Sugar
- ⅔ cups Warm Water
- 1 Tablespoon Lime Juice
- 1 Tablespoon Rice Wine Vinegar
- 5 Tablespoons Fish Sauce
- 1 whole Small Carrot, Finely Shredded
Preparation
Note: Cook time does not include 2 hours inactive time.
Place water in a large resealable bag. Add seasoning mix for roast red pork. Massage bag with fingers to dissolve seasonings. Add pork and seal tightly. Chill for at least 2 hours.
Preheat oven to 375ºF.
Remove pork from bag. Discard marinade. Place pork in a prepared rimmed baking sheet. Bake for about 30 minutes or until temperature reads 145ºF on an instant read thermometer. Remove from oven and allow to rest 10 minutes. Slice into 1/4-inch slices then into 3/4-inch strips.
While pork bakes, prepare the remaining ingredients. Peel shrimp and pat dry with paper towels. Season shrimp with salt and pepper. Toss to coat. Preheat a large skillet on medium high. Add sesame oil. Add shrimp in a single layer. Cook 1 1/2 to 2 minutes. Turn shrimp over and cook second side for about 1 minute or until pink outside and translucent throughout. Remove from skillet. Cool for a few minutes. Slice shrimp in half lengthwise. Set aside.
Combine ingredients for dipping sauce, stirring to dissolve sugar. Allow to sit for at least 10 minutes before serving.
To assemble summer rolls, line a couple of rectangular containers with wax paper or parchment paper. For each container, dampen a couple layers of paper towels that are large enough to cover the containers. Set aside, but not in the containers.
Fill a large shallow pan with 1 inch of room temperature water. Submerge one rice paper in water for 20 seconds. Remove, gently shaking off excess. Place on a flat surface. Rice paper should be pliable and will continue to soften more as you work. Place about 1/4 cup of lettuce on the upper third section, leaving at least a 1 inch edge. Add 1/8 cup cucumber. Top with 1/8 cup pickled carrots and daikon. Add 4 to 5 strips of pork. Line 4 shrimp halves parallel to this pile, at equator line of the rice paper. Finally, lay down mint leaves (or Thai basil or cilantro).
Working with the pile of filling closest to you, lift and fold the rice paper over the filling. Hold in place with one hand and fold sides over with the other like wrapping a burrito. Roll into a log, tucking the filling and gently pulling the rice paper taught as you roll. Be gentle as rice paper tears easily. It may take a little practice before you are able to roll a tight summer roll. Place summer roll in one of the lined containers. Cover with dampen paper towels. Repeat steps until all summer rolls are made. Serve with dipping sauce.
Recipe for dipping sauce from New York Times. I make different versions of this sauce, but this particular one from the New York Times is a family favorite.
