Pork and Cashew Rice Paper Rolls

Ingredients

• 1 lb (500 g) pork tenderloin
• 1 tbsp (15 mL) vegetable oil
• 1 cup (250 mL) VH Medium Garlic Rib Sauce
• 10 rice papers (or as many as needed)
• 10 lettuce leaves, a tender variety such as red or green leaf, Bibb or Boston
• 4 ½ oz (125 g) thin rice vermicelli noodles (half a package), soaked and drained
Fillings
• ¼ cup each (50 mL) fresh mint, green onions, cashews or peanuts, finely chopped
• 1 cup (250 mL) julienned cucumber (and/or julienned red pepper strips, carrots or mangoes)

Instructions

1. Slice pork tenderloin in half lengthwise, cut halves into thin strips. Heat oil in large skillet over medium-high heat; cook pork until browned, about 10 minutes. Add ½ cup (125 mL) of the garlic rib sauce. Cook for another 5 minutes until sauce glazes the meat, set aside.
2. Place one rice paper in large bowl of warm water to soften, about 1 minute. Carefully remove paper and lay on work surface. In the bottom third of paper, place small piece of lettuce, top with small pile of noodles (about 2 tbsp/30 mL). Top noodles with fillings, being careful not to overstuff or the paper will tear.
3. Fold the bottom of paper over top of fillings and begin to roll into a cylinder. Fold sides in and continue rolling to enclose. Once all the rolls are finished slice in half; serve with remaining ½ cup (125 mL) of the garlic rib sauce for dipping.

Notes