Fresh Vietnamese-Style Rice Paper Rolls with Marinated Pork Tenderloin
These fresh and vibrant rice paper rolls are perfect as a handheld salad—especially loved by kids! Inspired by Vietnamese spring rolls, this version uses local greens like green onion and wild garlic (leurdă) for a Romanian twist. Serve with your favorite dipping sauce—yogurt or buttermilk-based sauces work wonderfully alongside the traditional hoisin or Vietnamese sauces.
The marinated pork tenderloin is juicy and flavorful, baked in a bag to keep it moist, and can also be enjoyed separately.
🕒 Prep Time: 30 minutes (+ marinating overnight)
🍳 Cook Time: 30 minutes
🍽️ Yield: 8-10 rolls (16-20 pieces)
🥄 Ingredients
For the Rolls:
- 1 pork tenderloin
- 8-10 rice paper sheets
- Green leaf lettuce, thinly sliced
- Cucumbers, cut into sticks
- Radishes, cut into sticks
- Green onion, cut into long strips
- Wild garlic (leurdă)
- Fresh basil leaves
- Salt, to taste
Marinade:
- 80 ml soy sauce
- 50 ml water
- 1/4 tsp ground ginger
- 1/4 tsp chili powder
- 3 garlic cloves, crushed
- 1 tsp toasted sesame oil
👩🍳 Instructions
- Marinate the pork: Mix all marinade ingredients except sesame oil. Pour over pork tenderloin, cover, and marinate overnight in the fridge. Remove pork 1 hour before cooking to reach room temperature.
- Cook the pork: Place marinated pork and 3 tbsp of marinade into a roasting bag. Add sesame oil on top. Seal well and roast at 220°C (425°F) for 30 minutes.
- Prepare vegetables: While pork cooks, prepare lettuce, cucumber sticks, radishes, green onion, wild garlic, and basil. Slice cooked pork into thin strips after resting 10 minutes.
- Soften rice paper: Fill a shallow dish with room temperature water. Dip one rice paper sheet twice, then lay flat on work surface.
- Assemble rolls: At one edge, arrange lettuce strips, pork slices, cucumber sticks, and desired herbs (green onion, radish, wild garlic, basil). Sprinkle a little salt over the filling.
- Roll tightly: Fold rice paper over the filling snugly to prevent filling from falling out. Cut the roll in half.
- Storage: Prepared rolls can be covered with plastic wrap and refrigerated briefly to keep rice paper soft.
- Serve: Always serve with dipping sauces such as Vietnamese nuoc cham, hoisin, or a yogurt-based dip.
💡 Tips
- Use fresh herbs generously for aromatic flavor layers.
- Keep rice paper moist to avoid cracking while rolling.
- Marinating pork overnight enhances flavor and tenderness.
- Toasted sesame oil adds a rich nutty aroma to the pork.
🎉 Perfect For
- Light lunches or snacks
- Kid-friendly handheld meals
- Picnic or party appetizers
📝 Final Thoughts
This recipe balances the fresh crispness of vegetables and herbs with succulent marinated pork, all wrapped in delicate rice paper. It’s an easy, healthy, and fun way to enjoy a Vietnamese classic with a local twist.