DistributorsMain dishes · CRESPO KITCHEN
Pork Mango Summer Rolls with Mustard Sauce
Rice-paper rolls with pulled pork, mango and herbs.
5 servingsFresh mango
© 2026 National Mango BoardIngredients
- 3/4 cup Prepared yellow mustard
- 1/4 cup Malt Vinegar
- 1 tbsp Dark Brown Sugar, Packed
- 1 tsp Hot Sauce
- 1/2 cup Honey
- 2 tbsp Ketchup
- 2 tsp Worcestershire Sauce
- 2 tbsp Vegetable Oil
- 1 small (1 to 2 pounds) boneless pork shoulder (Boston butt)
- 1 medium onion, sliced
- dash Kosher salt and Freshly cracked black pepper
- 2 12-ounce cans beer
- 10 round rice paper sheets, 8-inch
- 10 small Boston lettuce leaves
- 1 small avocado, thinly sliced, lengthwise
- 1 small tart apple, peeled, sliced and cut into thin strips
- 1/2 cup fresh mint leaves
- 1 large ripe fresh mango, peeled, pitted and thinly sliced, lengthwise
- 1 small cucumber, very thinly sliced, lengthwise
- 1-1/2 cups pulled pork, warm
- 1 cup basil leaves, chiffonade
Method
- Combine mustard, vinegar, sugar, hot sauce, honey, ketchup and Worcestershire. Refrigerate the sauce overnight.
- Season pork and brown in oil. Add onion and beer, bring to a boil, cover and bake at 325°F for at least 3 hours until very tender. Rest 15–20 minutes and shred; measure 1½ cups for the rolls.
- Soften one rice-paper sheet in water for 10–15 seconds. Add lettuce, pork, mango, avocado, apple, cucumber, mint and basil in the center. Fold the sides inward and roll up.
- Repeat and serve 2 rolls per portion with mustard sauce.
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: Source: Chef Allison Leono, Private Chef, Goodyear, AZ