Fresh Rolls with Pulled Pork, Mango and Avocado

Yay or Nay?

A fusion of Asian flavors, you are going to love this modern spin on the Vietnamese classic made with fresh mango, creamy avocado and juicy pulled pork.

Fresh Rolls with Pulled Pork, Mango and Avocado - The Lemon Bowl

Fresh rolls have got to be, hands down, one of my favorite no-cook dinners in the summer. Even though they appear to be time-intensive, you never have to turn on the oven or stand by the stove which is always a plus this time of year.

Pulled Pork Fresh Rolls to Wrap - The Lemon Bowl

Typically, I make these with pre-cooked shrimp but recently I had leftover Asian BBQ Pulled Pork to use up so I decided to give them a spin..er..roll. Ripe avocado and sweet mango balanced out the tangy, slightly spicy pork in ways your mouth could never imagine. 

People often tell me they love fresh rolls but are afraid to make them at home. Admittedly, they take a little practice (I’ve been rolling them since I was 5 years old!) BUT, the biggest tip is to avoid over-soaking the rice paper in the warm water.

Pulled Pork Fresh Rolls with Mango and Avocado - The Lemon Bowl

An easy trick to remember is to think of the round sheet as a steering wheel and hold it in both hands with the bottom half dipped in the warm water. Working clockwise, move the wheel around one time then move to a plate to fill and roll. If you soak them for more than 5-6 seconds, they will tear and you’ll get frustrated and potentially start crying. And we don’t want that to happen, do we?

You can do it.

No forks required.

Pulled Pork Fresh Rolls with Mango and Avocado - The Lemon Bowl

Fresh Rolls with Pulled Pork, Mango and Avocado

Yay or Nay?
A fusion of Asian flavors, you are going to love this modern spin on the Vietnamese classic made with fresh mango, creamy avocado and juicy pulled pork.
PREP: 20 mins
TOTAL: 20 mins
REVIEW PRINT
Servings: 4

Ingredients
 

  • 12 spring roll rice paper wrappers
  • 2 cups leftover Asian BBQ Pulled Pork (or shredded chicken)
  • 1 mango (peeled and thinly sliced)
  • 1 avocado (pitted and thinly sliced)
  • 1 cup shredded red cabbage
  • 1 cup cilantro sprigs

Dipping Sauce

Instructions
 

  • Boil 8 cups of water and keep warm.
  • Whisk together dipping sauce and set aside.
  • To soften the rice paper, fill a shallow pie plate with boiling water. Add one rice paper at a time and soak for 5 seconds then move to a plate to fill and roll. (Careful not to over-soak!)
  • Working from the center of the roll, add a couple tablespoons of shredded pork then top with a little shredded cabbage, two avocado slices, two mango slices and a few cilantro sprigs.
  • Fold in the sides then bring bottom up over the filling and tuck while rolling tightly.
  • Place on a platter seam side down and continue rolling remaining 11 sheets.
  • Serve chilled or at room temperature with reserved dipping sauce.

Nutrition

Calories: 397kcalCarbohydrates: 36.8gProtein: 28.5gFat: 15.3gSaturated Fat: 3.6gPolyunsaturated Fat: 11.7gTrans Fat: 0gCholesterol: 74mgSodium: 1408mgFiber: 3.2gSugar: 8.8g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

27 thoughts on “Fresh Rolls with Pulled Pork, Mango and Avocado”

  1. I made these tonight and they were delicious, but I have one question, do you really need to boil 8 cups of water? I used a very small fraction of that, plus I was wondering if I could have just used hot water from the tap so I didn’t have to wait for water to boil. Just looking for ways to make it (even) easier!

    1. Hi Kristin – The amount of water you need ultimately just depends on the size pan you’re using to make the rolls. I usually just boil a bunch of water in my teapot so I have plenty of extra water but no worries if you don’t need it all! As for the water, I really think it needs to be boiled because it starts to cool down over time as you are rolling. Of course if you’re fast, maybe you don’t need it boiled. :)

  2. This sounds really nice. I’d do it with chicken. This seems to be a similar to a recipe I’ve made before, but your choice of protein to put in them makes them something I might be able to get my husband to eat (as long as he doesn’t see the bottle of fish sauce)…

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