Fresh Spring Rolls with Spicy Thai Peanut Sauce

Makes 12

Ingredients:

12+ Rice Papers (soak 20 or so, as they tend to rip)

6 heart of romaine leaves

1 bunch fresh basil

1 bunch fresh cilantro

1 bag fresh mung bean sprouts

1 red pepper

12 shrimp - size 21/30 (pre-cooked & sliced in half lengthwise to give two identical pieces)

5-6 oz pork tenderloin

½ tsp canola oil

Kosher salt and pepper – as needed

1 bottle San-J Thai Style Peanut Sauce (or any other Thai style peanut sauce)

Preparation:

Preheat oven to 350ºF. Toss pork tenderloin in oil, salt, and pepper. Roast for 15-20 minutes until cooked through. Set aside to cool.

Slice romaine and red pepper into thin strips. Set aside.

Soak rice papers in cold water for 5 minutes until they become workable.

Build spring rolls by placing prepared rice paper on a flat work surface. Place a few strips of romaine, some red pepper, mung bean sprouts, and a couple leaves of cilantro and basil. Carefully place a slice of cold roasted pork, and a half of shrimp. Tuck the sides in and roll/wrap them tightly.

Serve with whole fresh cilantro and basil as well as a small vessel or drizzle of the Thai peanut sauce.