Salmon and Pork Loin Spring Rolls
A yummy spring roll recipe that has salmon and/or pork loin, vermicelli noodles, and fresh vegetables.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb pork loin (cut into ½ inch strips)
- 1 lb salmon (cut into ½ inch strips)
- 2 tbsp butter
- 1 package vermicelli noodles
- 1 head lettuce
- 2 Persian cucumbers (julienned)
- mint to taste
- 12 rice papers
- ¾ cup hoisin sauce
- 2 cloves garlic (minced)
- 2 tbsp water
- 1 tbsp peanut butter
Instructions
- 1
Cook the pork loin in 1 tablespoon of butter until it's brown on all sides. This should take about 1-2 minutes depending how thick the pork slices are. Set aside.
- 2
Use the last tablespoon of butter to cook the salmon. This should take less than a minute since fish cooks pretty quickly. Set aside.
- 3
Wet the rice paper with warm water and place over a flat surface. Put a few spoonfuls of pork loin or salmon in the center of the rice paper. (Or you can be adventurous and add both.) Add in a small amount of vermicelli, 2-3 strips of cucumber, 2-3 leaves of mint, and a 2 x 2 inch piece of lettuce. Put one side of the rice paper over the ingredients and roll it once. Tuck in the sides and roll the ingredients until it is complete.
- 4
Sauce: Add in the garlic and cook until it is shiny. Add in the hoison sauce, water, and peanut butter and stir. Cook for a minute and remove the sauce from the stove.