Description

These Caramelized Pork Summer Rolls are a delightful blend of sweet, savory, and fresh flavors wrapped in delicate rice paper. Tender pork tenderloin is caramelized in a sticky, flavorful sauce and paired with crisp vegetables and vermicelli noodles, then served with a creamy peanut dipping sauce topped with crunchy chopped peanuts. Perfect for a light, refreshing meal or appetizer, these summer rolls bring together vibrant textures and classic Asian-inspired tastes.

Ingredients

Scale

Dipping Sauce

1/4 cup peanut butter
Juice of 1 lime
3 tablespoons hoisin sauce
1 clove garlic, minced
Salt & pepper, to taste
Chopped peanuts (for garnish)

Caramelized Pork

1 pork tenderloin (about 1 pound)
3/4 cup granulated sugar
2 tablespoons fish sauce
2 cloves garlic, minced
1 teaspoon sesame oil
Salt & pepper, to taste
2 tablespoons peanut oil

Summer Roll Fillings

1 pack rice paper (8 1/2 inch size)
2 large carrots, cut into thin sticks
1/2 cucumber, cut into thin sticks
4 scallions (green parts), chopped
1/2 butter leaf lettuce, torn into bite-size pieces
4.4 ounces vermicelli noodles (about half a package)

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Instructions

Make the Dipping Sauce: Combine peanut butter, lime juice, hoisin sauce, minced garlic, salt, and pepper in a food processor. Blend until smooth. Transfer to serving containers, sprinkle with chopped peanuts, and refrigerate until ready to serve.
Prepare the Pork: Cut pork tenderloin into bite-sized strips, removing any fat or gristle for tenderness.
Caramelize the Sugar: In a heavy skillet over medium-low heat, evenly spread sugar at the bottom. Wait for 5–10 minutes for it to melt and turn a caramel color, stirring carefully to avoid burning. Increase heat slightly if melting is slow.
Add Pork and Flavorings: Add the pork strips to the caramelized sugar, stirring to coat them in the sticky caramel. Add fish sauce, salt, and pepper, stir well, then cover and cook for 2 minutes.
Finish Caramelizing Pork: Uncover skillet. Add minced garlic and sesame oil, stirring to distribute. Continue cooking uncovered for about 20 minutes, stirring occasionally, until the pork is fully cooked and caramelized in a sticky, reduced sauce. Transfer pork to a bowl or plate when done.
Prepare Vegetables and Vermicelli: Peel and cut carrots into matchsticks. Cut cucumber into matchsticks without peeling. Chop scallions’ green parts. Tear lettuce into bite-sized pieces. Boil vermicelli noodles according to package instructions, then rinse under cool water and drain.
Assemble Summer Rolls: Fill a large bowl with cool water. Dip a rice paper sheet into the water until softened, then lay it flat on your assembly surface.
Add Fillings and Roll: Place vermicelli, vegetables, and caramelized pork on the top third of the rice paper. Fold sides slightly over the filling, then fold the top edge over just touching the filling. Tuck filling in gently as you roll tightly towards you without tearing the rice paper.
Repeat and Serve: Continue assembling rolls with remaining fillings. Serve rolls whole or cut in half with peanut dipping sauce. Enjoy!

Notes

Be patient when caramelizing sugar to avoid burning; increasing heat slowly helps if melting is very slow.
Rolling rice paper can be tricky at first; avoid rolling too tightly to prevent tearing.
Rice paper softens quickly in water; work swiftly when assembling to keep texture optimal.
Leftover rolls can be stored covered with a damp cloth in the fridge for up to 1 day.
You can customize the filling with herbs like mint or cilantro for added freshness.