Pork and Cashew Rice Paper Rolls

Pork and Cashew Rice Paper Rolls

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4 Servings

Pork and Cashew Rice Paper Rolls

For most Canadian families, the start of a new school year often means dinnertime gets abandoned for soccer practice, math homework and PTA meetings. Once the hustle and bustle of back to school dies down, why not bring the family together for a special dinner where everyone can kick back, relax and enjoy each other's company.

In the Chinese culture, families gather together every year to celebrate Moon Festival, a holiday marked with delicious meals and mooncakes enjoyed under the harvest moon.

This September 30th, add a little excitement to your mealtime routine by moving dinner outside for a Moon Festival celebration. With a few basic ingredients, cozy sweaters, a picnic blanket and an Asian-inspired meal, you'll have your family moon gazing in no time.

For a recipe that is no mess, no fuss and sure to capture the spirit of the holiday, try the pork and cashew rice paper rolls below.


  • 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)


  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.


For more recipe ideas visit No time to cook? No problem. Ready in five minutes, VH Steamers Kung Pao Chicken is the perfect solution for busy weeknight meals. Grab one in the frozen aisle of your local grocery store.



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