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This recipe is intermediate

Pork and Asparagus Spring Rolls

15 minutes Cook time 30 minutes Prep time 4 to 6 servings


Spicy mayonnaise

Hoisin mayonnaise

Dipping sauce


In The Oven

  1. Place oven rack in middle position and preheat oven to 190 ºC (375 ºF).
  2. Sprinkle pork tenderloin with five spice.
  3. In a large oven-safe skillet set over medium-high heat, heat canola oil and sesame oil, and brown pork tenderloin on all sides. Add garlic cloves. Season with salt and pepper.
  4. Bake for approximately 15 minutes or until a thermometer inserted in the centre of a tenderloin reads 60°C (140°F) for pink doneness. Transfer to a plate and cover with aluminum foil. Let stand for 10 minutes (**See note). Thinly slice meat and set aside. Pork tenderloin can be prepared the day before and sliced cold.
  5. Combine all sauce ingredients in a bowl and set aside at room temperature.
  6. In a large bowl filled with hot water, soak one rice sheet at a time for a few seconds or until it softens. Remove from water. Drain on a dry cloth and place on a work surface.
  7. On each sheet, place one-eighth of the veggies and pork slices at the bottom (first third of the sheet). Top with a drizzle of mayonnaise.
  8. Add a few arugula sprouts. Fold both sides of the sheet toward the centre and tightly roll to secure filling.
  9. When ready to serve, cut rolls in half and serve with dipping sauce.

Nutritional value (per serving, with dip)

  • 441 calories
  • 23 g of protein
  • 25 g of fat
  • 33 g of carbohydrates
  • 3 g of fibre
  • 9 g of sugar
  • 2414 mg of sodium
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