The ultimate refreshing dinner – pasture raised pork fresh spring rolls (also known as summer rolls)! These are incredibly tasty and filling, yet light. Perfect for a warm spring or summer night. We use a gorgeous pork tenderloin in this recipe but you can also do pork chops! Rice paper wrappers can be found in most grocery stores and while they can seem intimidating, just think of them like a tortilla, and roll up that spring roll like a burrito! Go light on the filling for your first couple so you can perfect the technique. We enjoy these with an incredible hoisin-peanut sauce with a touch of chili garlic for spice and lime juice for acidity. Is your mouth watering yet? Let's get cooking! 

INGREDIENTS

• One 1915 Farm Pasture Raised Pork Tenderloin or Pork Chops
• Kosher salt
• Half head of romaine lettuce, thinly sliced
• 3-4 small Persian cucumbers (also known as mini cucumbers), vertically sliced thinly on a mandolin. Alternatively, cut into matchsticks
• 1 bunch of cilantro, leaves roughly chopped
• 1 package of matchstick carrots, or 2 carrots grated
• 6 oz. package of bean sprouts
• One bunch of Thai basil, leaves roughly chopped or chiffonade (about 1/2 cup)
• 12 8-inch rice paper wrappers (found in the Asian section of your grocery store)

For the Sauce – 

• 1/2 cup hoisin sause
• 4 Tbsp smooth peanut butter (or almond butter)
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 2 tsp chili garlic sauce (I like the one with the rooster on the jar)
• 1 lime, juiced

INSTRUCTIONS

Preheat oven to 425°F 

Remove pork tenderloin from packaging and pat dry completely. Season liberally with kosher salt and set aside. Place a large oven-safe skillet over medium-high heat. Add a splash of avocado oil or lard, and sear for about 2-3 minutes per side until the tenderloin is golden brown. Transfer to preheated oven and roast for 20-25 minutes, or until thickest part of tenderloin reads 140°F. Remove from oven and let rest for 10 minutes before thinly slicing. Let sliced pork cool so it isn't too warm when rolled with fresh vegetables and herbs.

For the sauce, combine all ingredients in a medium bowl. Thin with a splash of water if needed, or more lime juice. Refrigerate until ready to serve.

For the fresh spring rolls, prepare a baking dish or low rimmed large bowl of room temperature / slightly warm water. Roll one fresh spring roll at a time by first gently submerging a rice paper in the water until softened, typically 5-7 seconds. Promptly lay the rice paper flat on a cutting board, followed by 3-4 slices of pork shingled in the center, a sprinkle of thinly sliced lettuce, cucumber slices, carrot matchsticks, bean sprouts, a few cilantro leaves, and basil leaves.

To roll, fold the outer edges in toward center, and roll up like a burrito. Place finished spring rolls on a large plate or platter, not touching, if possible. Serve with chilled dipping sauce and enjoy!

We hope you liked this recipe! If you'd like to share your delicious dish on Instagram, don't forget to tag us @1915_Farm

P.S. If you love our pasture raised heritage breed pork – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats.