Pork and Shrimp Summer Rolls
- 2 oz. thin rice noodles (vermicelli)
- 8 oz. pork tenderloin
- 1 Tbs. plain rice vinegar
- 18 extra-large shrimp (26 to 30 per lb.; preferably wild-caught), peeled and deveined
- 24 large fresh mint leaves
- 6 small to medium lettuce leaves (Bibb or leaf), halved lengthwise and ribs removed
- 1/3 small English cucumber, peeled, halved lengthwise, seeded, and thinly sliced crosswise
- 1 large carrot, cut into julienne strips
- 12 8-1/2-inch (22 cm) rice paper rounds
- This recipe is gluten-free
- Produce
- Carrot, large (1)
- English cucumber, small (1/3)
- Lettuce, small to medium (6)
- Mint, large fresh leaves (24)
- Seafood
- Shrimp, large (18)
- Meat
- Pork tenderloin (8 oz.)
- Condiments
- Rice vinegar, plain (1 Tbs.)
- Pasta & Grains
- 8-1/2-inch (22 cm) rice paper rounds (12)
- Rice noodles, thin (2 oz.)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published July 5, 2012 (7 months ago).
11 people saved this recipe.
