Thai-Style Rice Rolls

Makes: 16-20
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  • 20 5-inch rice paper rounds
  • 1 lb (450 g) pork tenderloin, cut into 1/4-inch strips
  • 1 tbsp garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp Asian-style chili sauce
  • 2 tbsp olive oil
  • 1 iceberg lettuce
  • 1 apple, cut into thin strips
  • 1 large carrot, cut into 3-inch thin strips
  • 1 red pepper, seeded, cut into thin strips
  • 1/2 cup (125 mL) mint leaves, shredded

Sweet and Sour Dipping Sauce

  • 1/4 cup olive oil
  • 1/4 seasoned rice wine vinegar (look for a sulphite-free brands)
  • 1 tsp sugar
  • 1 red chili, deseeded and finely diced
  • 6 Thai basil leaves, finely chopped


  1. In a bowl, toss together pork, garlic, ginger and chili sauce. Cover and refrigerate 20 minutes.
  2. Heat a large sauté pan over medium-high heat. Add olive oil, and sauté pork 3-4 minutes until cooked. Set aside to cool.
  3. In a bowl of warm water, submerge each rice paper round for 1 minute, until pliable. Lay rounds next to each other on a damp, clean cloth.
  4. Almost cover each round with layer of iceberg lettuce. Then put a small amount of pork mixture onto each. Top with a few pieces of apple, carrot, pepper and mint.
  5. Fold in ends of each round, roll up from bottom end to form a tight cylinder.
  6. Halve and arrange on a platter. Serve with the dipping sauce.
  7. For the sauce, combine oil, vinegar and sugar. Stir until sugar dissolves.
  8. Add chili and basil.

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