Sriracha Seasoned Pork Loin Summer Rolls
Summer rolls are a light and playful way to put the spotlight on finger food. Translucent rice paper makes the interior of a summer roll visible, so you can show off the rich, red exterior of roasted pork loin, dressed in spicy Sriracha Seasoning and surrounded by an array of fresh ingredients. Serve this with a Sriracha-laced peanut dipping sauce for some savory, salty, umami flair.
One pound of pork loin should make approximately 10 summer rolls, and they should be eaten immediately since rice paper doesn’t fare well in a refrigerator. It can be hard to find a one-pound tenderloin, so buy a 2-pound tenderloin, toss the whole thing with the Sriracha Powder, roast as per the instructions below, and enjoy the remaining half the next day in a salad or sliced thin and layered in a Banh Mi.
For the pork:
1 pound pork tenderloin
1 Tablespoon Worcestershire sauce
2 Tablespoons Sriracha Powder
10 rice paper wrappers
Mango, cucumber, sprouts, avocado, cilantro, bell pepper, carrots, cilantro, or your preferred fresh ingredients, cut into long, thin strips.
For the peanut sauce:
2-3 Tablespoons sesame oil
1 Tablespoon California Granulated Garlic
4 Tablespoons soy sauce
2 Tablespoons honey
4 Tablespoons peanut butter
2 Tablespoons Sriracha Powder
1. Preheat oven to 400°F. Coat pork tenderloin with Worcestershire sauce and Sriracha Powder.
2. Cook at 400° for 15 minutes. Then drop the temperature, and cook for 30-45 minutes, or until the internal temperature of the pork tenderloin reaches 145°F. Remove from heat and set aside to cool completely.
3. While pork is cooking and cooling, prepare the peanut sauce and vegetable accompaniments. Stir all sauce ingredients together and set aside. Slice all vegetables and fruit into strips. When pork is cool, take ½ of the loin (approximately 1 pound) and cut that into strips as well.
4. Arrange a work station so pork, vegetables, and rice paper wrappers are within easy reach. You also need a nice, flat area for rolling, because once the rice paper wrappers are rehydrated you need to work fairly quickly, or they will start to dry out, lose pliability, and tear.
5. Put warm water in a pie pan or large bowl. Take one rice paper wrapper and place it in the water for 10-15 seconds, or until it becomes pliable.
6. Lay the rice paper wrapper flat on the rolling area. Lay strips of pork and vegetables lengthwise down the rice paper, off center, so one side is shorter than the other. The ingredients should be ¼ to ½ inch from both the top and bottom of the wrapper. The rolls should be hefty, but you don’t want to pull the rice paper to fully close the roll.
7. Fold the top and bottom of the wrapper down, then pull the shorter end of the wrapper over. Start rolling, keeping ingredients tight, until the long end of the wrapper covers the shorter end.
8. Repeat with remaining ingredients, replacing water as necessary.
9. Serve immediately with peanut sauce on the side.
