Ok, we are leaving for our Griswold Family European Vacation in a week. That means there is no way around some kind of slight smackdown on the old chowing down before I skip town for hot weather and beaches.

Mango and Pork Fresh Rolls

And fresh rolls have always been one of my favorite fresh and healthy snacks. I love to make big batches of these and leave them in the fridge for whenever I get an urge to head for tortilla chips or something.

Mango and Pork Fresh Rolls

Also, one of the best things about these for me is that Pia loves them so much. I love it that she can just grab one any time she is hungry too- and they make a great healthy lunch too.

I also made a with Spicy Sun Butter Coconut Dipping Sauce in place of a traditional peanut sauce, so it is perfect for anyone with peanut allergies like Pia- and you can barely tell the difference!

Mango and Pork Fresh Rolls

Try making a batch for the week and enjoying them over a couple of days, or just serving up a big platter for appetizers at your next gathering- they will be a hit!

Mango and Pork Fresh Rolls

This is how you make these Pork and Mango fresh rolls:

Mango and Pork Fresh Rolls

For the Spicy Sunbutter Coconut Dipping Sauce:
Put all of the ingredients into the jar of a blender and puree on high until you have a smooth sauce. Garnish the sauce with sriracha sauce if desired.

For the Fresh Rolls:
Fill a pie plate with hot water, put the rice paper wrapper in the water one at a time to soak for about 20-30 seconds or until soft and pliable. In the center of the wrapper place a smallish pile of desired toppings.

Mango and Pork Fresh Rolls

Fold the sides over so that they cover half of your little pile, then begin to roll the filling into a “cigar.”

Mango and Pork Fresh Rolls

Mango and Pork Fresh Rolls

Mango and Pork Fresh Rolls

Pile them on a platter as you finish them.

Mango and Pork Fresh Rolls

Either eat immediately or refrigerate the platter wrapped in plastic wrap up to one day ahead of time.

Mango and Pork Fresh Rolls

Recipe: Pork and Mango Fresh rolls with Spicy Sun Butter Coconut Dipping Sauce

Ingredients

  • 12 rice paper wrappers
  • ½ a roasted pork tenderloin or 2 small lean pork chops cut into small pieces (see picture)
  • For the fillings:
  • Rice sticks noodles, drained
  • thin mango slices
  • thinly sliced cucumber
  • green onions, sliced thinly
  • red Fresno chili’s, thinly sliced
  • Thai basil
  • Mint
  • Cilantro
  • Shredded unsweetened coconut
  • Spicy Sunbutter Coconut Dipping Sauce, makes 1 cup
  • 1 red chili, minced
  • 2 garlic cloves, finely minced
  • 2 Tbs ginger, finely minced or grated
  • 1/8 cup green onion, thinly sliced
  • 2 Tbs rice wine vinegar
  • 2 Tbs gluten free soy sauce
  • 2 Tbs sunbutter
  • 1 Tbs sesame oil
  • ½ cup coconut milk

Instructions

  1. For the Spicy Sunbutter Coconut Dipping Sauce:
  2. Put all of the ingredients into the jar of a blender and puree on high until you have a smooth sauce. Garnish the sauce with sriracha sauce if desired.
  3. For the Fresh Rolls:
  4. Fill a pie plate with hot water, put the rice paper wrapper in the water one at a time to soak for about 20-30 seconds or until soft and pliable.
  5. In the center of the wrapper place a smallish pile of desired toppings. Fold the sides over so that they cover half of your little pile, then begin to roll the filling into a “cigar.” Pile them on a platter as you finish them.
  6. Either eat immediately or refrigerate the platter wrapped in plastic wrap up to one day ahead of time.

Preparation time: 15 minute(s)

Number of servings (yield): 12

 

Print Recipe  

Ok, we are leaving for our Griswold Family European Vacation in a week. That means there is no way around some kind of slight smackdown on the old chowing down before I skip town for hot weather and beaches.

Mango and Pork Fresh Rolls

And fresh rolls have always been one of my favorite fresh and healthy snacks. I love to make big batches of these and leave them in the fridge for whenever I get an urge to head for tortilla chips or something.

Mango and Pork Fresh Rolls

Also, one of the best things about these for me is that Pia loves them so much. I love it that she can just grab one any time she is hungry too- and they make a great healthy lunch too.

I also made a with Spicy Sun Butter Coconut Dipping Sauce in place of a traditional peanut sauce, so it is perfect for anyone with peanut allergies like Pia- and you can barely tell the difference!

Mango and Pork Fresh Rolls

Try making a batch for the week and enjoying them over a couple of days, or just serving up a big platter for appetizers at your next gathering- they will be a hit!

Mango and Pork Fresh Rolls

This is how you make these Pork and Mango fresh rolls:

Mango and Pork Fresh Rolls

For the Spicy Sunbutter Coconut Dipping Sauce:
Put all of the ingredients into the jar of a blender and puree on high until you have a smooth sauce. Garnish the sauce with sriracha sauce if desired.

For the Fresh Rolls:
Fill a pie plate with hot water, put the rice paper wrapper in the water one at a time to soak for about 20-30 seconds or until soft and pliable. In the center of the wrapper place a smallish pile of desired toppings.

Mango and Pork Fresh Rolls

Fold the sides over so that they cover half of your little pile, then begin to roll the filling into a “cigar.”

Mango and Pork Fresh Rolls

Mango and Pork Fresh Rolls

Mango and Pork Fresh Rolls

Pile them on a platter as you finish them.

Mango and Pork Fresh Rolls

Either eat immediately or refrigerate the platter wrapped in plastic wrap up to one day ahead of time.

Mango and Pork Fresh Rolls

Recipe: Pork and Mango Fresh rolls with Spicy Sun Butter Coconut Dipping Sauce

Ingredients

  • 12 rice paper wrappers
  • ½ a roasted pork tenderloin or 2 small lean pork chops cut into small pieces (see picture)
  • For the fillings:
  • Rice sticks noodles, drained
  • thin mango slices
  • thinly sliced cucumber
  • green onions, sliced thinly
  • red Fresno chili’s, thinly sliced
  • Thai basil
  • Mint
  • Cilantro
  • Shredded unsweetened coconut
  • Spicy Sunbutter Coconut Dipping Sauce, makes 1 cup
  • 1 red chili, minced
  • 2 garlic cloves, finely minced
  • 2 Tbs ginger, finely minced or grated
  • 1/8 cup green onion, thinly sliced
  • 2 Tbs rice wine vinegar
  • 2 Tbs gluten free soy sauce
  • 2 Tbs sunbutter
  • 1 Tbs sesame oil
  • ½ cup coconut milk

Instructions

  1. For the Spicy Sunbutter Coconut Dipping Sauce:
  2. Put all of the ingredients into the jar of a blender and puree on high until you have a smooth sauce. Garnish the sauce with sriracha sauce if desired.
  3. For the Fresh Rolls:
  4. Fill a pie plate with hot water, put the rice paper wrapper in the water one at a time to soak for about 20-30 seconds or until soft and pliable.
  5. In the center of the wrapper place a smallish pile of desired toppings. Fold the sides over so that they cover half of your little pile, then begin to roll the filling into a “cigar.” Pile them on a platter as you finish them.
  6. Either eat immediately or refrigerate the platter wrapped in plastic wrap up to one day ahead of time.

Preparation time: 15 minute(s)

Number of servings (yield): 12