Spring Rolls, Asian-Inspired

This is Katelyn's favorite new light meal - lots of veggies and a bright Asian twist.

Ingredients:
1/2 to 1 lb of fresh small/medium sized shrimp [raw]
1/2 to 1 lb pork tenderloin
one bunch fresh cilantro
one package fresh bean sprouts
one package fresh carrot shreds
thinly sliced cucumber [optional]
one package rice noodles [found in Asian section of grocery stores]
one package of rice paper [found in specialty Asian grocery stores]
teriyaki marinade
sesame oil - 1 Tbsp. or more if needed
salt
pepper
juice from one lemon or lime [whatever you have on hand]
peanut dipping sauce [optional]
 
Directions:
1. Peel shrimp and rinse. Heat skillet or saucepan with sesame oil. Season shrimp with salt, pepper, and lemon/lime juice. Saute shrimp in skillet about 2-3 minutes on both sides until pink and plump. Set aside to cool. Cool slightly and refrigerate until ready to use.

2. Pre-heat oven to 350 degrees. Season pork tenderloin with salt and pepper and baste with teriyaki marinade [you can marinate the pork a few hours before hand as well.] Place in baking pan and bake for about 30 to 40 minutes or until done. Check pork every 10 minutes or so and brush with marinade. When properly cooked, pork should have juices run clear and have a meat thermometer register an inside temp. of 160 F degrees. Cool slightly and refrigerate until ready to use.

(The above two steps can be done up to a day in advance.)

3. Boil rice noodles according to package instructions. Rinse with cold water, drain, and set aside.
 
4. Cut up chilled shrimp and pork into bite size pieces.
 
5. Prepare rice paper one sheet at a time. Take a shallow pan and filled with hot water and then place a sheet of rice paper in the water for about 10 seconds until it is "cooked" or re-hydrated. Spread rice paper out onto a clean surface, such as a cutting board.
 
6. Starting about one inch from the bottom, place a couple of pieces of chopped shrimp and pork. Add noodles, carrots, sprouts, sliced cucumber, and cilantro on the rice paper.
 
7. To roll, fold both sides into the middle and then roll from the bottom [where the filling is] up towards the top. Place fold side down on serving platter.
 
Rolls are cut in half on the bias and served chilled with dipping sauces such as teriyaki marinade, thai peanut sauce, chili sauce, or regular soy sauce.
 
To store, place rolls in sealed plastic container and put a moist paper towel inside to keep the rice paper from drying out. Will keep refrigerated in this manner nicely for about a day or two. Makes about one dozen.

Comments

[Pain Relief]

I love shrimps..that is my favorite.. I will try that at home..thanks for sharing..