DistributorsMain dishes · CRESPO KITCHEN
Pork and Mango Rice-Paper Rolls
Fresh rice-paper rolls hold roasted pork, mango, herbs and red cabbage.
55 min approx.12 servingsFresh mango
© 2026 National Mango BoardIngredients
- 1/4 Cup Low-Sodium Soy Sauce
- 2 Tsp Fresh Ginger
- 1 - 1 ½ lb Pork Tenderloin
- 12 (8 in) Spring Roll Rice Wrappers
- 1 Bunch Basil
- 1 Bunch Mint
- 1 Tbsp Brown Sugar
- 1 Clove Garlic
- 1 Tbsp Canola Oil
- 1 Large Ripe Mango
- 1 Bunch Cilantro
- 1 Cup Red Cabbage
- 1/4 Cup Unseasoned Rice Vinegar
- 1 Tbsp Lime Juice
- 1 Tsp Fresh Ginger
- 3 Tbsp Honey
- 2 Tsp Garlic-Red Chili Paste
- 1 Tsp Fish Sauce
Method
- Mix soy sauce, sugar, the 2 teaspoons ginger and garlic. Marinate pork, covered in the refrigerator, for at least 1 hour or overnight.
- Heat the oven to 425°F. Sear pork in oil in an ovenproof skillet, about 2 minutes per side. Roast for 25–30 minutes to a 145°F center, rest at least 3 minutes, then refrigerate until cold and slice thinly.
- Soften one rice sheet at a time in warm water. Add basil, sliced mango, pork, cilantro, mint and cabbage. Fold the sides inward and roll closed; repeat for 12 rolls.
- Whisk vinegar, lime, remaining teaspoon ginger, honey, chile paste and fish sauce for dipping.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board