Makes 16-20

Free of: All top allergens and gluten

Ingredients

• 20 5-inch rice paper rounds
• 1 lb (450 g) pork tenderloin, cut into 1/4-inch strips
• 1 tbsp (15 mL) garlic, minced
• 1 tbsp (15 mL) fresh ginger, minced
• 2 tbsp (30 mL) Asian-style chili sauce
• 2 tbsp (30 mL) olive oil
• 1 iceberg lettuce
• 1 apple, cut into thin strips
• 1 large carrot, cut into 3-inch thin strips
• 1 red pepper, seeded, cut into thin strips
• 1/2 cup (125 mL) mint leaves, shredded

Method

1. In a bowl, toss together pork, garlic, ginger and chili sauce. Cover and refrigerate 20 minutes.
2. Heat a large sauté pan over medium-high heat. Add olive oil, and sauté pork 3-4 minutes until cooked. Set aside to cool.
3. In a bowl of warm water, submerge each rice paper round for 1 minute, until pliable. Lay rounds next to each other on a damp, clean cloth.
4. Almost cover each round with layer of iceberg lettuce. Then put a small amount of pork mixture onto each. Top with a few pieces of apple, carrot, pepper and mint.
5. Fold in ends of each round, roll up from bottom end to form a tight cylinder.
6. Halve and arrange on a platter. Serve with the dipping sauce.

Sweet and Sour Dip Ingredients

• 1/4 cup olive oil
• 1/4 seasoned rice wine vinegar
• 1 tsp sugar
• 1 red chili, deseeded and finely diced
• 6 Thai basil leaves, finely chopped

Method

1. Combine oil, vinegar and
   sugar. Stir until sugar dissolves.
2. Add chili and basil.

Recipe by Simon Clarke