Ingredients:

  • 1 lb (450 g) pork tenderloin
  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) teriyaki sauce
  • 2 tablespoons (30 ml) honey
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 10 rice paper wrappers
  • 1 cup (150 g) shredded carrots
  • 1 cup (150 g) shredded cabbage
  • 1/2 cup (75 g) bean sprouts
  • 1/4 cup (10 g) fresh cilantro, chopped
  • 1 tablespoon (15 ml) soy sauce
  • Vegetable oil (for frying)

Instructions:

  1. In a bowl, combine soy sauce, teriyaki sauce, honey, minced garlic, and grated ginger.
  2. Add the pork tenderloin
  3. In a bowl, mix shredded carrots, cabbage, bean sprouts, cilantro, and soy sauce until combined.
  4. Preheat the grill to medium-high heat.
  5. Remove pork from marinade and grill for 15-20 minutes, turning occasionally.
  6. Cook until internal temperature reaches 145°F (63°C). Let rest before slicing.
  7. Soak one rice paper wrapper in warm water until pliable.
  8. Place a small amount of filling in the center and fold the sides in, then roll tightly.
  9. Repeat for remaining wrappers.
  10. Heat vegetable oil in a pan over medium heat.
  11. Fry spring rolls in batches for 2-3 minutes until golden brown.
  12. Drain on paper towels.
  13. Slice the grilled pork and arrange on a plate alongside spring rolls.
  14. Optionally serve with extra teriyaki sauce for dipping.