Rollitos Primavera De Lomo De Cerdo Y Mango
Ingredientes
SPRING ROLLS
- 1/4 Cup Low-Sodium Soy Sauce
- 2 Tsp Fresh Ginger
- 1 - 1 ½ lb Pork Tenderloin
- 12 (8 in) Spring Roll Rice Wrappers
- 1 Bunch Basil
- 1 Bunch Mint
- 1 Tbsp Brown Sugar
- 1 Clove Garlic
- 1 Tbsp Canola Oil
- 1 Large Ripe Mango
- 1 Bunch Cilantro
- 1 Cup Red Cabbage
Dipping Sauce
- 1/4 Cup Unseasoned Rice Vinegar
- 1 Tbsp Lime Juice
- 1 Tsp Fresh Ginger
- 3 Tbsp Honey
- 2 Tsp Garlic-Red Chili Paste
- 1 Tsp Fish Sauce
INSTRUCCIONES
- In a dish, combine soy sauce, sugar, ginger and garlic.
- Add tenderloin and turn to coat in marinade.
- Cover and refrigerate for at least 1 hour to overnight.
- Preheat oven to 425°F.
- Heat oil in a large ovenproof skillet over high heat and sear the tenderloin until browned, about 2 minutes a side.
- Transfer skillet to the oven and roast for 25 to 30 minutes, until internal temperature of the pork reaches 145°F.
- Allow tenderloin to cool completely in the refrigerator, then slice as thin as possible.
- Fill a shallow dish with warm water.
- Submerge one spring roll wrapper in water.
- Once the wrapper becomes soft (about 2 minutes), remove it from the water and lay flat on a work surface.
- Lay 3 basil leaves at the bottom of the wrapper then top with a couple of slices of mango.
- Top mango with a few slices of tenderloin, then a few leaves of cilantro and mint, and finish with a large pinch of cabbage.
- Starting at the bottom, fold the wrapper over the ingredients and roll up.
- Just before finishing, fold the sides inward and finish rolling the wrapper. Repeat with the remaining spring roll wrappers.
- To make the dipping sauce, combine all ingredients in a bowl and whisk until combined. Serve with spring rolls.
Categorías: Aperitivos, Bocadillos
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