These light and breezy pork loin summer rolls are a snap to make. The dipping sauce adds the perfect blend of sweet with heat.
- Makes: 4 servings
- Prep Time: 30 minutes
- Difficulty Rating: Intermediate
- Nutrition Highlights: Per Serving (4 spring rolls): 379 calories, 12 g fat, 1,919 mg sodium, 24 g protein, 2 g fiber, 54 mg cholesterol, 44 carbohydrates, 14 g sugar
- Recipe Created By: Jodie Shield
- Photo by: Jeffrey S. Otto
- Recipe From: Illinois Partners
- 2 large garlic cloves, smashed
- 3 tablespoons light brown sugar, packed
- 4 teaspoons Thai green curry paste
- ¼ cup fresh lime juice
- ¼ cup Asian fish sauce
- ¼ cup plus 2 tablespoons water
- ¼ cup cilantro, finely chopped
- ¼ cup mint, finely chopped
- 1/3 cup olive oil mayonnaise
- 4 cups coleslaw mix
- ½ pound deli-roasted pork loin, thinly sliced and cut into ½-inch strips
- 16 eight-inch-round brown rice wrappers, plus more in case of breakage
- In a mortar, pound the garlic to a paste with the brown sugar and green curry paste. Add the lime juice, fish sauce and water. Stir in 1 teaspoon of the cilantro and 1 teaspoon of the mint.
- In a small bowl, whisk the mayonnaise with 1 tablespoon of the green curry dipping sauce.
- In a large bowl, toss the coleslaw mix with the pork loin and remaining cilantro and mint.
- Fill a pie plate with warm water. Dip a rice paper wrapper completely into the water and soak until flexible, about 5 seconds. Remove the rice paper to a flat work surface covered with a dish towel to soften, about 1 minute.
- Spread a teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with 3 tablespoons of the pork filling. Roll the wrapper into a tight cylinder, tucking the sides as you go.
- Transfer the roll to a platter and repeat with the remaining wrappers, curry mayonnaise and filling. Be careful that the spring rolls do not touch each other or they will rip.
- Chill the spring rolls in the refrigerator. Just before serving, cut each roll in half and serve with dipping sauce.