Fresh Rolls With Pulled Pork Mango And Avocado

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{56 g} 4

servings

Ingredients

12

spring roll rice paper wrappers

2 cup {276 g}

leftover Asian BBQ Pulled Pork or shredded chicken

{103 g} 1

mango peeled and thinly sliced

1

avocado pitted and thinly sliced

1 cup {89 g}

shredded red cabbage

1 cup

cilantro sprigs

Dipping Sauce

1/4 cup {72 g}

fish sauce

2 TBL {30 g}

white vinegar

2 TBL {31 g}

lime juice

1 TBL {12 g}

sugar

1 tsp {2.8 g}

chili garlic paste

{3 g} 1

clove garlic grated

Instructions

Boil 8 cups of water and keep warm.

Whisk together dipping sauce and set aside.

To soften the rice paper, fill a shallow pie plate with boiling water. Add one rice paper at a time and soak for 5 seconds then move to a plate to fill and roll. (Careful not to over-soak!)

Working from the center of the roll, add a couple tablespoons of shredded pork then top with a little shredded cabbage, two avocado slices, two mango slices and a few cilantro sprigs.

Fold in the sides then bring bottom up over the filling and tuck while rolling tightly.

Place on a platter seam side down and continue rolling remaining 11 sheets.

Serve chilled or at room temperature with reserved dipping sauce.

Source

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