Pork & Mango Spring Rolls
- Place your pork loin chops in a shallow dish or Ziploc bag.
- In a medium bowl, mix the soy sauce, honey, Sambal (or any hot sauce and if you don't like it spicy you can omit), garlic, salt, and pepper until homogenous.
- Pour the marinade over the pork and mix to coat the meat. Marinate anywhere from 30 minutes to 2 hours.
- Preheat a pan to fry - and put your chops and any left over marinade in the pan.
- Cook until the internal temperature reaches at least140°F,
- Remove the pork from heat and allow it to cool for at least 20 minutes.
- Once cooled, slice the loin very thin with a sharp knife. Set the meat aside.
- Ready a shallow bowl of water. Dip one sheet of rice paper at a time for 10 seconds to soften. Place the wet rice paper on a wooden board. It will continue to soften, so do not submerge for longer than 10 seconds.
- Lay a leaf or two of lettuce horizontally in the middle of the rice paper. Top with some of the carrots or cucumber, along with a few strips of pork.
- Roll the spring roll burrito-style. Starting with the bottom (or the side nearest to you) fold up and over the ingredients. Fold in the sides towards the middle, and then roll the paper at your second to last fold place in a couple of pieces of mango. The paper will stick to itself when wet.
- Place your spring roll onto a plate and continue rolling the rest of them, repeating this process for however many you’d like to make. Serve the spring rolls immediately or chilled with your favorite peanut sauce for dipping. Store any extra pork and toppings in airtight containers for later use.
For the Marinade:
- 1/4 cup tablespoons tamari or soy sauce
- 2 tablespoons honey
- 1 tablespoon Sambal garlic chili sauce (or any other hot sauce - you can also admit if you don't like spice)
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Peanut Dipping Sauce:
- ¾ cup creamy peanut butter
- ¼ cup rice vinegar
- ⅓ cup reduced sodium tamari or reduced-sodium soy sauce
- 3 tablespoons honey
- 1 ½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
- 1 to 2 medium cloves garlic, pressed or minced, to taste
- ¼ teaspoon red pepper flakes, plus more for sprinkling (can be omitted if you don't like spice)
- 2 to 4 tablespoons water or coconut milk, or as necessary to reach your desired consistency
- Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes
