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Pork and Mango Rolls
Recipe Summary
Yield: Makes 24 hors d’oeuvres
Ingredients
Ingredient Checklist
1/2 cup fish sauce
1/4 cup canola oil
1/4 cup rice-wine vinegar
1 stalk lemon grass, crushed
2 cloves garlic, finely sliced
1/2 inch piece ginger, finely sliced
1 green chile pepper, finely sliced
2 teaspoons freshly ground black pepper
1 pork tenderloin (about 1 pound), silver skin trimmed
6 eight-and-a-half-inch rice-paper wrappers
1 bunch watercress, washed
1/2 mango, peeled and cut in matchsticks
1/2 small jicama, peeled and cut in matchsticks
1 cup fresh basil leaves, washed and dried
Cook's Notes
To create bite-size hor d’oeuvres, the rolls can be cut in half, and then halved again. Don’t worry about tucking in the ends of the rice-paper skin. Simply trim them with a knife. A tight roll is crucial, though, or the slices will unravel.
Gallery
Pork and Mango Rolls
Recipe Summary
Yield: Makes 24 hors d’oeuvres
Gallery
Pork and Mango Rolls
Pork and Mango Rolls
Pork and Mango Rolls
Recipe Summary
Yield: Makes 24 hors d’oeuvres
Recipe Summary
Yield: Makes 24 hors d’oeuvres
Yield: Makes 24 hors d’oeuvres
Makes 24 hors d’oeuvres
Ingredients
Ingredients
- 1/2 cup fish sauce
- 1/4 cup canola oil
- 1/4 cup rice-wine vinegar
- 1 stalk lemon grass, crushed
- 2 cloves garlic, finely sliced
- 1/2 inch piece ginger, finely sliced
- 1 green chile pepper, finely sliced
- 2 teaspoons freshly ground black pepper
- 1 pork tenderloin (about 1 pound), silver skin trimmed
- 6 eight-and-a-half-inch rice-paper wrappers
- 1 bunch watercress, washed
- 1/2 mango, peeled and cut in matchsticks
- 1/2 small jicama, peeled and cut in matchsticks
- 1 cup fresh basil leaves, washed and dried
Directions
Make marinade: Combine fish sauce, canola oil, rice-wine vinegar, lemon grass, garlic, ginger, chile pepper, and black pepper in a medium bowl. Transfer to a resealable plastic bag; add pork, and refrigerate 3 hours or overnight.
Preheat grill or grill pan to medium. Remove pork from marinade. Place on grill; cook, turning as necessary, until a meat thermometer registers 160 degrees. Remove from grill; let cool. When cool enough to handle, slice meat 1/8 inch thick; set aside.
Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (wrapper will still feel hard but will soften as it sits). Lay watercress on bottom third of rice paper. Top with some pork, mango, jicama, and basil. Roll (you needn’t tuck in ends). Place on a plate; cover with a damp paper towel. Continue filling and rolling rice paper until all ingredients are used. Trim ends; halve. Halve each half again on the diagonal to make hors d’oeuvres; serve.
Cook's Notes
To create bite-size hor d’oeuvres, the rolls can be cut in half, and then halved again. Don’t worry about tucking in the ends of the rice-paper skin. Simply trim them with a knife. A tight roll is crucial, though, or the slices will unravel.
Cook’s Notes
To create bite-size hor d’oeuvres, the rolls can be cut in half, and then halved again. Don’t worry about tucking in the ends of the rice-paper skin. Simply trim them with a knife. A tight roll is crucial, though, or the slices will unravel.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Pork and Mango Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pork and Mango Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
