Fresh Rolls with Pulled Pork, Mango and Avocado
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 Time 20 minutes
Total Time 20 minutes
- 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
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.
Calories: 397kcal | Carbohydrates: 36.8g | Protein: 28.5g | Fat: 15.3g | Saturated Fat: 3.6g | Polyunsaturated Fat: 11.7g | Trans Fat: 0g | Cholesterol: 74mg | Sodium: 1408mg | Fiber: 3.2g | Sugar: 8.8g