12 Delicious Grilled Pork Spring Rolls Recipes With Bold Flavor

Get ready to explore a collection of grilled pork spring roll recipes that are bursting with flavor.

From classic Vietnamese styles to spicy Sriracha twists, each recipe offers something unique.

You’ll find sweet surprises like pineapple and teriyaki glaze that add a delightful touch.

These mouthwatering creations are sure to impress your family and friends.

Are you excited to try these delicious ideas?

Classic Vietnamese Grilled Pork Spring Rolls

Classic Vietnamese Grilled Pork Spring Rolls are a delightful and flavorful dish that combines the smoky, savory taste of grilled pork with the fresh, crunchy textures of vegetables and herbs wrapped in rice paper. This dish is perfect for gatherings or as a light meal on a warm day. The combination of ingredients offers a balance of sweet, salty, and umami flavors, making it a favorite in Vietnamese cuisine.

The rolls are typically served with a side of dipping sauce, adding an extra layer of flavor. Creating these spring rolls involves marinating and grilling the pork to infuse it with aromatic flavors, while also preparing the fresh vegetables and herbs that will accompany the meat in the roll.

Once the components are ready, assembling the spring rolls becomes a fun, hands-on activity. This dish isn’t only delicious but also visually appealing, making it a great addition to any dinner table. Below is a list of ingredients and step-by-step instructions to make Classic Vietnamese Grilled Pork Spring Rolls for 4-6 people.

Ingredients:

• 1 lb pork shoulder or pork tenderloin, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• 1 teaspoon black pepper
• 8 oz rice vermicelli noodles
• 12-18 rice paper wrappers
• 1 cup shredded lettuce
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh Thai basil leaves
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/4 cup roasted peanuts, crushed
• Dipping sauce (nuoc cham)

Cooking Instructions:

1. Marinate the Pork: In a bowl, combine the fish sauce, soy sauce, sugar, vegetable oil, minced garlic, and black pepper. Add the thinly sliced pork and mix well to confirm each piece is coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavors.
2. Cook the Noodles: While the pork is marinating, cook the rice vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
3. Prepare the Vegetables: Julienne the cucumber and carrot into thin strips, and wash and dry the lettuce and herbs. Arrange them on a platter for easy assembly later.
4. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade and grill for 3-4 minutes on each side, or until fully cooked and slightly charred. Remove from the grill and let it rest for a few minutes before slicing into bite-sized pieces.
5. Assemble the Spring Rolls: Fill a shallow dish with warm water and dip each rice paper wrapper in the water for a few seconds to soften. Lay the wrapper on a clean, damp surface. Place a small amount of noodles, grilled pork, lettuce, herbs, cucumber, and carrot on one end of the wrapper. Sprinkle with crushed peanuts. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up to form a spring roll. Repeat with the remaining ingredients.
6. Serve: Arrange the spring rolls on a platter and serve with a side of nuoc cham dipping sauce.

Extra Tips:

To confirm the best texture, don’t overcook the rice vermicelli noodles; they should be tender but not mushy. When grilling the pork, make sure the grill is hot enough to achieve a nice char without overcooking the meat.

If you find the rice paper wrappers sticking together, keep a damp cloth nearby to wipe your hands and the working surface between rolls. Finally, feel free to experiment with other fresh herbs or vegetables to suit your taste preferences.

Spicy Sriracha Grilled Pork Rolls

Spicy Sriracha Grilled Pork Rolls are a flavorful twist on the traditional spring roll, perfect for those who love a bit of heat in their appetizers. These rolls feature succulent grilled pork marinated in a spicy Sriracha sauce, paired with fresh vegetables and herbs, all wrapped in delicate rice paper. This combination of flavors and textures makes for a deliciously dynamic dish that’s sure to impress your guests.

Ideal for gatherings or even just a family dinner, these spring rolls are a crowd-pleaser that can be served as a starter or a light main course. The balance of spicy, savory pork with the cool crunch of fresh veggies and the aromatic punch of herbs like mint and cilantro creates a harmonious blend that’s both satisfying and invigorating. Follow this recipe to create a dish that brings together the essence of grilled meats and fresh, vibrant ingredients.

Ingredients for Spicy Sriracha Grilled Pork Rolls (serving size: 4-6 people):

• 1 lb pork tenderloin, thinly sliced
• 3 tablespoons Sriracha sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 12-18 rice paper wrappers
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup bean sprouts
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup crushed peanuts (optional)
• Dipping sauce of your choice (such as hoisin or peanut sauce)

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine the Sriracha sauce, soy sauce, honey, vegetable oil, garlic, and ginger. Mix well to create a smooth marinade.
2. Marinate the Pork: Add the sliced pork tenderloin to the marinade, making sure each piece is well-coated. Cover and refrigerate for at least 1 hour or overnight for best results.
3. Grill the Pork: Preheat your grill to medium-high heat. Remove the pork from the marinade and grill for about 3-4 minutes on each side, or until fully cooked. Allow the pork to rest for a few minutes before slicing into thin strips.
4. Prepare the Filling: While the pork is resting, prepare the vegetables by slicing them thinly and arranging them alongside the fresh mint and cilantro.
5. Assemble the Rolls: Fill a shallow dish with warm water. Submerge one rice paper wrapper at a time until it becomes pliable (about 10 seconds), then transfer to a clean, damp surface. Place a few pieces of pork, a small handful of vegetables, and herbs onto the lower third of the wrapper. If using, sprinkle with crushed peanuts.
6. Roll and Seal: Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly to seal. Repeat with remaining wrappers and ingredients.
7. Serve: Serve the rolls immediately with a side of your chosen dipping sauce.

Extra Tips: For added flavor, consider marinating the pork overnight to allow the spices to fully penetrate the meat. If you prefer a milder roll, adjust the amount of Sriracha in the marinade. When working with rice paper, make sure your hands and work surface are slightly damp to prevent sticking. Additionally, if you need to make these rolls ahead of time, cover them with a damp cloth to keep them fresh until serving.

Thai-Inspired Grilled Pork and Mango Rolls

Thai-Inspired Grilled Pork and Mango Rolls are a delightful fusion of flavors that encapsulate the vibrant essence of Thai cuisine. These rolls combine succulent grilled pork, sweet juicy mango, and fresh herbs wrapped in rice paper, creating a revitalizing and satisfying dish that’s perfect for a light lunch or an appetizer. The rolls are further complemented by a tangy and spicy dipping sauce that enhances the flavors, making each bite a delightful experience.

This recipe is designed to serve 4-6 people and is ideal for those looking to explore new culinary horizons with a blend of sweet, savory, and spicy notes. Preparing these rolls is a fun, interactive process that can be a great activity for gatherings or family meals, allowing everyone to engage in the creation of this delicious dish.

Ingredients:

• 1 pound pork tenderloin
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 ripe mango, peeled and sliced into thin strips
• 1 cup fresh herbs (such as mint, cilantro, and Thai basil)
• 1 cucumber, julienned
• 1 carrot, julienned
• 12-16 rice paper wrappers
• 1/4 cup roasted peanuts, chopped
• For the dipping sauce:
• 1/4 cup hoisin sauce
• 1 tablespoon peanut butter
• 1 tablespoon lime juice
• 1 teaspoon chili sauce (optional for heat)
• Water to thin as needed

Instructions:

1. Marinate the Pork: In a bowl, combine soy sauce, fish sauce, honey, minced garlic, and black pepper. Add the pork tenderloin to the marinade, confirming it’s evenly coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Grill the Pork: Preheat your grill to medium-high heat. Remove the pork from the marinade and grill for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing it thinly.
3. Prepare the Vegetables and Herbs: While the pork is grilling, prepare the mango, cucumber, carrot, and herbs by washing and slicing them into the desired shapes. Arrange them neatly on a plate for easy assembly.
4. Make the Dipping Sauce: In a small bowl, mix the hoisin sauce, peanut butter, lime juice, and chili sauce. Add water a little at a time until the sauce reaches a smooth, pourable consistency.
5. Assemble the Rolls: Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable. Lay it flat on a clean surface. Place a few slices of grilled pork, mango, cucumber, carrot, and herbs in the center of the wrapper. Sprinkle some chopped peanuts over the filling.
6. Roll the Rice Paper: Fold the sides of the rice paper over the filling and then roll tightly from the bottom to the top. Repeat this process with the remaining wrappers and fillings.
7. Serve: Arrange the rolls on a platter with the dipping sauce on the side. Serve immediately for the best texture and flavor.

Extra Tips:

For the best results, verify all your ingredients are prepped and ready before you start assembling the rolls, as the rice paper can become sticky if left out too long.

If you prefer a spicier dipping sauce, you can add more chili sauce or even a dash of sriracha.

To make the rolls even more flavorful, consider adding a few slices of avocado or a sprinkle of sesame seeds to the filling.

Finally, these rolls are highly customizable, so feel free to experiment with different proteins or vegetables according to your taste preferences.

Korean BBQ Grilled Pork Spring Rolls

Korean BBQ Grilled Pork Spring Rolls are a delightful fusion of Korean BBQ flavors and Vietnamese spring roll technique, creating a deliciously unique dish perfect for any occasion. The combination of succulent grilled pork, fresh vegetables, and aromatic herbs wrapped in rice paper offers a revitalizing yet satisfying meal. This dish is ideal for a casual dinner with friends, a light lunch, or even as an appetizer at a party. The bright flavors and textures are sure to please anyone who tries them.

These spring rolls aren’t only tasty but also visually appealing, with their vibrant colors and neatly rolled presentation. Preparing them involves marinating the pork in a flavorful Korean-style BBQ sauce, grilling it to perfection, and combining it with fresh, crisp vegetables and herbs. The rolls are then dipped in a tangy and spicy dipping sauce that elevates every bite. With this recipe, you can bring a taste of Korea and Vietnam to your table, delighting your family and guests with these mouthwatering grilled pork spring rolls.

Ingredients for 4-6 servings:

• 1 pound pork shoulder or tenderloin, thinly sliced
• 6 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon chili paste (gochujang)
• 12 rice paper wrappers
• 1 small head of red leaf lettuce, leaves separated
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• 1 cup bean sprouts
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh basil leaves
• 1/4 cup roasted sesame seeds
• Dipping sauce (optional): Soy sauce mixed with lime juice, minced garlic, and chili flakes

Cooking Instructions:

1. Marinate the Pork: In a large bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and chili paste. Add the thinly sliced pork and mix well to ascertain all slices are coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
2. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade, allowing excess marinade to drip off. Grill the pork slices for about 3-4 minutes on each side or until fully cooked and nicely charred. Remove from heat and let it rest for a few minutes before slicing into thin strips.
3. Prepare the Vegetables and Herbs: While the pork is grilling, organize the lettuce, carrots, cucumber, bean sprouts, mint, cilantro, and basil on a large platter for easy assembly.
4. Soften the Rice Paper: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until it becomes pliable. Gently remove it from the water, shake off excess, and lay it flat on a clean work surface.
5. Assemble the Spring Rolls: Place a piece of lettuce on the bottom third of the rice paper. Layer on a few strips of grilled pork, followed by a small handful of carrots, cucumber, bean sprouts, and a few leaves of each herb. Sprinkle with sesame seeds. Fold the sides in first, then roll tightly from the bottom to the top, enclosing the filling completely. Repeat with the remaining ingredients.
6. Serve: Arrange the spring rolls on a serving platter and serve immediately with the optional dipping sauce on the side.

Extra Tips:

When working with rice paper, it’s essential not to over-soak them; they should be pliable but not too soft before rolling. It’s also helpful to keep the work surface slightly damp to prevent the rice paper from sticking.

For a spicier kick, adjust the amount of gochujang in the marinade or add more chili flakes to the dipping sauce. If you prefer, you can substitute the pork with chicken or tofu for a different protein option. Enjoy these Korean BBQ Grilled Pork Spring Rolls fresh for the best flavor and texture.

Mediterranean Grilled Pork With Tzatziki Sauce

Mediterranean Grilled Pork Spring Rolls with Tzatziki Sauce is a delightful fusion dish that combines the flavors of the Mediterranean with the freshness and fun of spring rolls. These spring rolls are perfect for a light dinner, a hearty lunch, or as an appetizer for a gathering. The grilled pork is marinated in a mixture of Mediterranean spices, giving it a robust flavor that pairs beautifully with the creamy and tangy tzatziki sauce. Wrapped in rice paper with fresh vegetables and herbs, this dish is as attractive as it’s appetizing.

The key to achieving the perfect balance in these spring rolls lies in the quality of the ingredients and the care taken during preparation. The pork should be marinated for at least an hour to allow the flavors to fully penetrate the meat. Tzatziki sauce, with its rich yogurt base, provides a revitalizing contrast to the savory grilled pork. When assembling the spring rolls, confirm that you have all your ingredients prepared and ready to go, as the process is quickest and easiest when everything is at hand.

Ingredients (Serves 4-6):

• 1.5 lbs pork tenderloin
• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1 cucumber, grated and excess water squeezed out
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• 12-16 rice paper wrappers
• 1 cup shredded lettuce
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• Fresh mint leaves

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine olive oil, oregano, cumin, smoked paprika, salt, and pepper. Mix well. Rub this marinade all over the pork tenderloin, confirming it’s well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
2. Grill the Pork: Preheat your grill to medium-high heat. Once hot, grill the marinated pork tenderloin for about 15-20 minutes, turning occasionally, until fully cooked and a meat thermometer reads 145°F. Remove from the grill and let it rest for 5 minutes before slicing thinly.
3. Make the Tzatziki Sauce: In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and fresh dill. Stir until well mixed and season with salt to taste.
4. Prepare the Vegetables: While the pork is resting, prepare your veggies. Julienne the carrot, slice the bell pepper thinly, and wash and dry the lettuce and mint leaves.
5. Assemble the Spring Rolls: Fill a large shallow dish with warm water. Dip a rice paper wrapper into the water for about 10-15 seconds, or until pliable. Lay it flat on a clean surface. In the center, place a small handful of lettuce, a few slices of carrot and bell pepper, a couple of mint leaves, and a few slices of grilled pork. Roll it up tightly, folding in the sides as you go. Repeat with the remaining ingredients.
6. Serve: Serve the spring rolls with a generous side of tzatziki sauce for dipping.

Extra Tips:

For the best results, confirm the pork is sliced very thinly after grilling, which will make the rolling process easier and the eating experience more enjoyable.

When working with rice paper wrappers, keep a damp cloth nearby to cover the rolled spring rolls, preventing them from drying out.

If you prefer a spicier kick, consider adding a dash of chili flakes to the pork marinade or a little hot sauce to the tzatziki.

Finally, if you’re preparing these spring rolls in advance, store them in an airtight container in the refrigerator, separated by parchment paper to prevent sticking.

Sweet and Savory Pineapple Pork Rolls

Sweet and Savory Pineapple Pork Rolls are the perfect blend of tropical flavors and hearty pork, wrapped in delicate rice paper for a delightful culinary experience. These spring rolls are grilled to perfection, offering a harmony of sweet and savory notes that leave a lasting impression on your taste buds. The combination of juicy pineapple chunks and marinated pork creates a filling that’s both invigorating and satisfying, making it an ideal dish for gatherings or family dinners.

Preparing these rolls requires a bit of attention to detail, but the end result is well worth the effort. The key is to marinate the pork thoroughly, allowing it to absorb the flavors of the marinade, which includes a mix of soy sauce, garlic, and ginger. The grilling process not only cooks the pork to a tender finish but also adds a smoky flavor that complements the sweetness of the pineapple.

Serve these rolls with a dipping sauce, such as hoisin or a spicy sriracha blend, to enhance the overall taste profile.

Ingredients for 4-6 servings:

• 1 lb pork tenderloin, thinly sliced
• 1 cup fresh pineapple, diced
• 12-16 rice paper wrappers
• 4 tbsp soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp vegetable oil
• 1 cup lettuce leaves, shredded
• 1/2 cup fresh cilantro leaves
• Salt and pepper to taste
• Dipping sauce of choice (hoisin, sriracha, or sweet chili sauce)

Cooking Instructions:

1. Marinate the Pork: In a medium-sized bowl, combine the soy sauce, honey, minced garlic, and grated ginger. Add the sliced pork to the marinade, making sure each piece is well-coated. Let it marinate for at least 30 minutes, or up to 2 hours for more intense flavor.
2. Prepare the Grill: Preheat your grill to medium-high heat. Lightly brush the grill grates with vegetable oil to prevent sticking.
3. Grill the Pork: Remove the pork from the marinade and grill each piece for about 3-4 minutes on each side, or until fully cooked and slightly charred. Once done, set aside to cool slightly.
4. Soak Rice Paper Wrappers: Fill a large shallow dish with warm water. Submerge one rice paper wrapper at a time in the water for about 15-20 seconds, or until pliable. Remove and lay it flat on a clean surface.
5. Assemble the Rolls: Place a small amount of shredded lettuce, grilled pork slices, diced pineapple, and a few cilantro leaves on the lower third of the rice paper. Season with a pinch of salt and pepper.
6. Roll the Spring Rolls: Fold the sides of the wrapper over the filling, then roll it tightly from the bottom up to the top. Repeat the process with the remaining ingredients.
7. Serve: Arrange the spring rolls on a serving platter and serve with your choice of dipping sauce.

Extra Tips:

For an added layer of flavor, consider adding a splash of lime juice to the pork marinade or directly onto the grilled pork before assembling the rolls. If you prefer a spicier kick, incorporate thinly sliced chili peppers into the filling.

Make sure the rice paper wrappers aren’t soaked for too long, as they can become too sticky and difficult to work with. Additionally, if you’re preparing these rolls ahead of time, cover them with a damp cloth to keep them fresh until serving.

Teriyaki Glazed Grilled Pork Spring Rolls

Teriyaki Glazed Grilled Pork Spring Rolls bring together the savory flavors of marinated pork and the invigorating crunch of fresh vegetables, all wrapped up in a delicate rice paper roll. This fusion dish combines traditional Vietnamese spring roll techniques with a Japanese-inspired teriyaki glaze that adds a sweet and tangy twist.

Perfect for a light lunch or as an appetizer at a party, these spring rolls are sure to impress with their vibrant flavors and appealing presentation.

The key to these spring rolls is the balance of flavors and textures: the grilled pork is tender and juicy, the vegetables add a crisp freshness, and the teriyaki glaze provides a rich, sweet contrast. By using fresh, high-quality ingredients and carefully preparing each component, you can create a dish that’s both delicious and visually stunning.

Whether you’re an experienced cook or a beginner, this recipe offers a satisfying challenge with an equally rewarding outcome.

Ingredients (Serves 4-6):

• 1 pound pork tenderloin
• 1/2 cup teriyaki sauce
• 12 rice paper wrappers
• 1 cup shredded carrots
• 1 cup julienned cucumber
• 1 cup bean sprouts
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1/4 cup chopped green onions
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the Pork: In a shallow dish, combine the pork tenderloin with the teriyaki sauce. Confirm the pork is evenly coated, cover with plastic wrap, and refrigerate for at least 1 hour, or overnight for deeper flavor.
2. Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
3. Grill the Pork: Remove the pork from the marinade and season with salt and pepper. Place the pork on the grill and cook for about 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C). Let the pork rest for 5 minutes before slicing into thin strips.
4. Prepare the Vegetables: While the pork is resting, prepare the vegetables. Julienne the cucumber and chop the carrots, green onions, mint, and cilantro leaves. Set all the prepared vegetables aside.
5. Soften the Rice Paper Wrappers: Fill a large bowl with warm water. Dip each rice paper wrapper into the water for about 10-15 seconds until soft and pliable. Lay the wrapper flat on a clean surface.
6. Assemble the Spring Rolls: Place a few strips of grilled pork on the bottom third of the rice paper wrapper. Top with a handful of shredded carrots, julienned cucumber, bean sprouts, mint leaves, cilantro, and green onions.
7. Roll the Spring Rolls: Fold the sides of the rice paper over the filling, then roll tightly from the bottom up to enclose the filling completely. Repeat with the remaining ingredients.
8. Serve: Arrange the spring rolls on a platter and serve with additional teriyaki sauce for dipping, if desired.

Extra Tips:

For the best results, make sure to slice your pork thinly and uniformly to confirm even cooking and ease of rolling. If you’re new to working with rice paper, don’t worry if the first few rolls aren’t perfect—practice makes perfect!

It’s also important to keep the rolls covered with a damp cloth as you prepare them to prevent the rice paper from drying out. Feel free to customize the filling with your favorite vegetables or herbs to suit your taste preferences.

Cilantro Lime Grilled Pork Rolls

Cilantro Lime Grilled Pork Rolls are a delightful fusion of fresh flavors and textures that make for an unforgettable meal. These rolls combine the savory and smoky taste of grilled pork with the zesty brightness of cilantro and lime, all wrapped up in a crisp and invigorating rice paper wrap. Perfect for a summer gathering or a light dinner, these rolls are sure to impress your family and friends.

The combination of tender pork with fresh vegetables and herbs creates a harmonious balance that’s both satisfying and energizing. Grilling the pork with a cilantro and lime marinade infuses it with a vibrant and tangy taste, making it the star of the dish. Once grilled to perfection, the pork is sliced thin and wrapped with fresh vegetables like lettuce, carrots, and cucumbers, along with fresh herbs for an added burst of flavor.

These rolls aren’t only delicious but also visually appealing, with a variety of colors and textures that make them a feast for the eyes as well as the palate. The following recipe serves 4-6 people, making it an ideal dish for a small gathering or a family meal.

Ingredients:

• 1.5 lbs pork tenderloin
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 package of rice paper wrappers
• 1 head of lettuce, leaves separated
• 1 cup shredded carrots
• 1 cucumber, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• Dipping sauce of choice (optional)

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine olive oil, lime juice, lime zest, chopped cilantro, minced garlic, salt, and pepper. Mix well to create a marinade for the pork.
2. Marinate the Pork: Place the pork tenderloin in a shallow dish or a resealable plastic bag. Pour the marinade over the pork, making sure it’s well-coated. Marinate in the refrigerator for at least 1 hour, or overnight for more intense flavor.
3. Grill the Pork: Preheat your grill to medium-high heat. Remove the pork from the marinade and discard any excess marinade. Grill the pork for about 15-20 minutes, turning occasionally, until it reaches an internal temperature of 145°F. Once cooked, let it rest for 5 minutes before slicing thinly.
4. Prepare the Vegetables and Herbs: While the pork is grilling, prepare the vegetables and herbs. Wash and dry the lettuce leaves, shred the carrots, julienne the cucumber, and pick the mint and basil leaves.
5. Assemble the Rolls: Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for about 10-15 seconds, until pliable. Lay the softened wrapper on a clean surface. Place a lettuce leaf on the wrapper, then add a few slices of grilled pork, a small handful of carrots, cucumber, and a few mint and basil leaves. Fold the sides over the filling, then roll tightly from the bottom to the top, enclosing the filling completely.
6. Serve: Arrange the finished rolls on a platter and serve with your choice of dipping sauce on the side.

Extra Tips:

To guarantee your Cilantro Lime Grilled Pork Rolls are a success, make sure not to overfill the rice paper wrappers as this can make them difficult to roll and prone to tearing.

Keep a damp towel over the prepared rolls to prevent them from drying out before serving. Additionally, feel free to customize the rolls with your favorite vegetables or herbs to suit your taste preferences.

If you prefer a spicier kick, consider adding some sliced chili peppers to the filling or serving with a spicy dipping sauce.

Sesame Ginger Grilled Pork Spring Rolls

Sesame Ginger Grilled Pork Spring Rolls are a delightful fusion of flavors and textures that bring together the savory taste of grilled pork, the crispness of fresh vegetables, and the subtle heat of ginger. These rolls are perfect for a light lunch or as an appetizer at your next gathering. The key to success lies in the careful preparation of each component, making certain that every bite is a tantalizing burst of flavor.

The sesame and ginger marinade infuses the pork with a rich and aromatic taste, while the fresh vegetables add a rejuvenating crunch that perfectly complements the tender meat.

To make these spring rolls, you’ll start by marinating the pork in a fragrant mixture of sesame oil, soy sauce, fresh ginger, and garlic. This not only enhances the pork’s natural flavors but also helps to tenderize it. After grilling the pork to perfection, you’ll slice it thinly and combine it with crisp vegetables and vermicelli noodles, all wrapped in delicate rice paper. Served with a tangy dipping sauce, these rolls are a delightful and healthy way to enjoy a variety of flavors all rolled into one.

Ingredients for 4-6 servings:

• 1 lb pork tenderloin
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 cup vermicelli noodles
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• 1 cup red bell pepper, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 12-16 rice paper wrappers
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the Pork: In a bowl, mix sesame oil, soy sauce, minced ginger, minced garlic, honey, and rice vinegar. Place the pork tenderloin in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 30 minutes, up to 2 hours.
2. Prepare the Vermicelli: Cook the vermicelli noodles according to package instructions. Rinse under cold water to stop the cooking process and set aside.
3. Grill the Pork: Preheat your grill to medium-high heat. Remove the pork from the marinade and grill for about 4-5 minutes on each side, or until the internal temperature reaches 145°F. Let the pork rest for a few minutes before slicing it into thin strips.
4. Prepare the Vegetables: While the pork is grilling, get your vegetables ready. Julienne the cucumber and red bell pepper, and shred the carrots. Wash and dry the mint and cilantro leaves.
5. Assemble the Spring Rolls: Fill a shallow dish with warm water. Dip a rice paper wrapper in the water for about 10-15 seconds until it becomes pliable. Lay it flat on a clean surface. Place a few strips of pork, a small handful of vermicelli noodles, and an assortment of vegetables and herbs in the center of the wrapper. Fold the sides over the filling, then roll tightly from the bottom to form a spring roll. Repeat with remaining ingredients.
6. Serve: Arrange the spring rolls on a platter and serve with your favorite dipping sauce, such as a hoisin-peanut or sweet chili sauce.

Extra Tips:

For the best results, make certain the pork is marinated for at least 30 minutes to absorb the flavors fully. When grilling, avoid overcooking the pork; it should be juicy and tender. If you’re new to working with rice paper, it can be helpful to work on a damp kitchen towel to prevent sticking. Feel free to customize the filling with other seasonal vegetables or herbs to suit your taste.

Honey Garlic Grilled Pork Rolls

Honey Garlic Grilled Pork Rolls are a delightful fusion of sweet and savory flavors wrapped in a fresh, crisp spring roll. This dish combines tender grilled pork marinated in a honey garlic sauce with an array of fresh vegetables, all enveloped in a soft rice paper wrap. The combination of textures and flavors makes it an exciting dish perfect for a light meal or appetizer.

The freshness of the vegetables paired with the rich, caramelized pork creates a balanced and satisfying bite every time. These rolls aren’t only delicious but also visually appealing, offering a vibrant presentation with layers of colorful vegetables and succulent pork.

They’re perfect for gatherings or family dinners, as they can be prepared in advance and assembled just before serving. Once you’ve mastered the art of rolling these spring rolls, you’ll find that they’re a versatile dish that can be adapted with different fillings according to your preference.

Ingredients (Serves 4-6)

• 1 pound pork tenderloin
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 4 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 12 rice paper wrappers
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1 cup shredded lettuce
• 1/4 cup crushed peanuts (optional)
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Marinade: In a bowl, mix together the soy sauce, honey, minced garlic, rice vinegar, and sesame oil. Add salt and pepper to taste.
2. Marinate the Pork: Slice the pork tenderloin into thin strips and place them in the marinade. Confirm all pieces are well-coated. Cover and refrigerate for at least 1 hour, or overnight for more intense flavor.
3. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade and place it on the grill. Cook for about 8-10 minutes, turning occasionally, until the pork is cooked through and has a nice caramelized exterior. Remove from the grill and let it rest.
4. Prepare the Vegetables: While the pork is resting, prepare the vegetables. Wash and slice the cucumber, shred the carrots, lettuce, and set aside the cilantro and mint leaves.
5. Assemble the Rolls: Fill a shallow dish with warm water. Dip each rice paper wrapper in the water for a few seconds until it becomes pliable. Lay it flat on a clean surface.
6. Fill the Rolls: Place a small portion of grilled pork, shredded carrots, cucumber slices, cilantro, mint, and lettuce on the bottom third of the rice paper. Optionally, add a sprinkle of crushed peanuts for extra crunch.
7. Roll the Spring Rolls: Fold the sides of the wrapper over the filling, then roll from the bottom up, tucking in the filling as you go to form a tight roll.
8. Serve: Once all rolls are assembled, serve them immediately with your choice of dipping sauce, such as a sweet chili or peanut sauce.

Extra Tips

For the best flavor, make sure the pork is marinated overnight if time allows. This allows the meat to fully absorb the honey garlic mixture, resulting in a more robust taste.

When working with rice paper, keep a damp towel nearby to prevent the wrappers from sticking to each other or drying out. If you’re making these rolls ahead of time, cover them with a damp cloth to keep them fresh.

For a spicier kick, consider adding sliced chili or a dash of sriracha into the rolls or as a side condiment. Enjoy these rolls as a fun and interactive meal by letting guests assemble their own at the table.

Peanut Satay Grilled Pork Spring Rolls

Peanut Satay Grilled Pork Spring Rolls combine the savory taste of marinated grilled pork with the rich, nutty flavors of peanut satay sauce, all wrapped in a fresh and crunchy spring roll. This delightful dish offers a harmonious blend of textures and tastes, making it a perfect appetizer or light meal.

Each bite delivers a burst of flavors from the seasoned pork, vibrant vegetables, and the creamy satay sauce, wrapped in a soft rice paper shell. Spring rolls are a versatile dish that can be customized with various ingredients, but this recipe focuses on the classic combination of grilled pork and peanut satay sauce.

Perfect for serving 4-6 people, these spring rolls can be a hit at any gathering, offering a visually appealing and delicious option that’s sure to impress your guests. Follow the steps below to create these flavorful spring rolls and enjoy a taste of Southeast Asia in your own home.

Ingredients for 4-6 People:

• 1 pound pork tenderloin
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup peanut satay sauce
• 12-15 rice paper wrappers
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup bean sprouts
• 1/4 cup chopped peanuts (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Marinate the Pork: In a mixing bowl, combine soy sauce, fish sauce, honey, sesame oil, garlic, and ginger. Mix well to create a marinade. Add the pork tenderloin, guaranteeing it’s well-coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Grill the Pork: Preheat your grill to medium-high heat. Remove the pork from the marinade and place it on the grill. Cook for about 10-12 minutes on each side, or until the internal temperature reaches 145°F (63°C). Remove the pork from the grill and let it rest for 5 minutes before slicing it into thin strips.
3. Prepare the Rice Paper Wrappers: Fill a large shallow dish with warm water. Dip each rice paper wrapper into the water for about 10-15 seconds until it becomes pliable. Lay the softened wrapper on a clean, damp kitchen towel.
4. Assemble the Spring Rolls: On the lower third of the rice paper, place a few strips of grilled pork, followed by a small amount of shredded carrots, cucumber slices, mint leaves, cilantro leaves, and bean sprouts. Drizzle a spoonful of peanut satay sauce over the filling.
5. Roll the Spring Rolls: Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top, enclosing the filling completely. Repeat with the remaining wrappers and filling ingredients.
6. Serve: Arrange the spring rolls on a serving platter. Garnish with chopped peanuts and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

When working with rice paper wrappers, be certain they aren’t over-soaked, as they can become too sticky and difficult to handle. If you find the wrappers sticking to your work surface, use a damp towel to prevent sticking.

Feel free to add other fresh vegetables or herbs based on your preference, such as basil or lettuce, to enhance the flavors and textures. Additionally, these spring rolls can be prepared in advance and stored in the refrigerator, making them a convenient option for entertaining.

Hoisin Glazed Grilled Pork Rolls

Hoisin Glazed Grilled Pork Rolls are a delightful fusion of savory and sweet flavors wrapped up in a crisp, crunchy spring roll. These rolls are perfect for an appetizer, light lunch, or even a revitalizing dinner option. The tender, grilled pork glazed with hoisin sauce gives a rich, smoky flavor that pairs beautifully with the fresh vegetables and herbs wrapped inside. The contrast between the warm pork and the cool, crisp vegetables makes every bite a delightful experience.

This dish isn’t only a treat for your taste buds but also a feast for the eyes. The vibrant colors of the vegetables peeking through the translucent rice paper create an appetizing presentation. The recipe is easy to follow and can be prepared in advance, making it perfect for entertaining guests or enjoying a quick meal at home. With a serving size for 4-6 people, these Hoisin Glazed Grilled Pork Rolls are sure to impress anyone who tries them.

Ingredients (Serving Size: 4-6 people):

• 1 pound pork tenderloin
• 1/2 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 8-10 rice paper wrappers
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup shredded lettuce
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup chopped peanuts (optional)
• Dipping sauce (optional: soy sauce, hoisin sauce, or peanut sauce)

Cooking Instructions:

1. Marinate the Pork: In a mixing bowl, combine the hoisin sauce, soy sauce, sesame oil, minced garlic, and ginger. Add the pork tenderloin to the bowl and make sure it’s well-coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
2. Grill the Pork: Preheat your grill to medium-high heat. Remove the pork from the marinade and place it on the grill. Cook for about 12-15 minutes, turning occasionally, until the pork is cooked through and has a nice glaze. Once done, remove from the grill and let it rest for 5 minutes before slicing into thin strips.
3. Prepare the Filling: While the pork is resting, prepare your vegetables and herbs. Shred the carrots, thinly slice the cucumber, and shred the lettuce. Wash and dry the mint and cilantro leaves.
4. Soften the Rice Paper: Fill a large shallow dish or pie pan with warm water. Dip each rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Lay it flat on a clean surface.
5. Assemble the Rolls: Place a few strips of grilled pork on the bottom third of the rice paper. Add a handful of shredded carrots, cucumber, lettuce, mint, and cilantro. Sprinkle with chopped peanuts if using. Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up, similar to a burrito.
6. Serve: Serve the rolls immediately with your choice of dipping sauce on the side.

Extra Tips:

When making Hoisin Glazed Grilled Pork Rolls, it’s important to have all your ingredients prepped and ready to go before you start assembling the rolls. This will make the process smoother and faster.

Additionally, make certain your rice paper is just pliable enough to fold without tearing; over-soaking can make them too soft and difficult to work with. If you’re not serving immediately, cover the rolls with a damp cloth to keep them from drying out. Enjoy these rolls fresh for the best texture and flavor.