Smoky Honey Habanero Vietnamese Spring Rolls
Rated 5.0 stars by 1 users
Category
Appetizers
Cuisine
Asian
Servings
4
Prep Time
45 minutes
Cook Time
30 minutes
Smoky honey habanero pork, juicy shrimp, crisp lettuce, and sweet carrots all wrapped up tight in delicate rice paper. It’s fresh, it’s fiery, it’s sweet, and it’s built for aggressive dunking into a rich Thai red curry peanut sauce. Light enough to keep going. Bold enough to stop you mid-bite and reconsider your life choices.
Author:Chef Christian Gill
Ingredients
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1 lb pork tenderloin
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1 lb large shrimp, cooked, peeled, and deveined
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⅛ cup Smoky Honey Habanero seasoning
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1 head red leaf or green leaf lettuce, leaves separated and halved
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2 cups carrots, julienned
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12–16 round rice paper wrappers
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1 cup creamy peanut butter
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¾ cup hoisin sauce
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2 tbsp Thai red curry seasoning
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½–¾ cup water (adjust for consistency)
Spring Rolls
Thai Red Curry Peanut Sauce
Directions
Preheat the oven to 425°F.
Rub the pork tenderloin evenly with the Smoky Honey Habanero seasoning and let rest for 15 minutes.
Roast until the internal temperature reaches 125°F. Remove from the oven and rest for 10 minutes to retain juices.
While the pork roasts, combine peanut butter, hoisin, Thai red curry seasoning, and ½ cup water in a mixing bowl.
Whisk until smooth. Add additional water, a little at a time, until the sauce is thick but dippable.
Once rested, slice the pork into ¼-inch thin slices.
Fill a large bowl with hot (not boiling) water.
Dip one rice paper wrapper into the water for 5 seconds, then lay flat on a clean surface.
On the lower third of the wrapper, layer:
3–4 slices of pork
A small pinch of carrots
2–3 lettuce leaves, lightly compressed
Roll one full rotation to secure the filling.
Fold the left side inward.
Place 3 shrimp just in front of the roll, then continue rolling, tucking the right side inward as you go.
Roll tightly to seal.
Repeat & Serve
Repeat until all ingredients are used.
Serve immediately with the Thai red curry peanut sauce.
Recipe Video
Recipe Note
Roasting to 125°F and resting will carry it to that perfect juicy medium. If you push it to 135°F in the oven, you’ll be slicing dry pork and blaming the recipe. Don’t.
