Preparation time

Approx. 50 mins.

Ingredients

For 4

600g minute pork strips, approx. ½x½x5 cm 
1 lime
2 tbsp soya
4 tsp oil
½ pack rice paper, approx. 200 g

1 bunch green asparagus, approx. 500 g
1 red chilli
2 lettuce hearts or ½ iceberg
2 carrots, approx. 150 g
½ bunch basil – Thai basil, if preferred

Gomaae dressing
3 tbsp mayonnaise
8 tbsp skyr
2 tsp tahini (sesame paste)
1 tbsp sweet chilli sauce
1 tbsp black sesame

Method

Rinse the lime and grate the rind. Squeeze the juice.

Turn the meat in the lime juice and soya. Allow to marinate for 5 mins and pour off the liquid (keep it).

Mix the lime zest with the ingredients for the dressing and season with a little salt.  Allow to marinate in a cold place.

Pat the meat dry with a piece of kitchen towel. Heat half the oil in a pan under a good heat – the oil should sizzle when the meat is added. Add half of the meat and fry on all sides for 1½ minutes. Transfer the meat to a plate. Heat the other half of the oil under a good heat and brown the rest of the meat for 1½ minutes. Reduce the heat and add the other meat and the liquid. Fry the meat until the liquid has reduced to a glaze around the meat. Transfer the meat to a plate.

Rinse the asparagus, snap off the stems and discard the tough end. Rinse the chilli and the lettuce. Cut the asparagus, lettuce and chilli into strips. Peel and grate the carrots or cut into thin strips. Rinse the basil.

Fill a large dish with cold water. Quickly dip a rice paper into it and spread the meat and vegetables on top. Roll the paper around the filling to form a roll. Place the rolls on a dish or plate, covered with a freezer bag. Continue until there is no more filling.

Cut the rolls into pieces before serving – once or twice, depending on the length.

Tips Schnitzels from the inner thigh of pork, sliced instead.

  • You can also use cabbage or avocado for the spring rolls.
  • Gomaae dressing can be replaced by soya sauce.
  • If you cannot find minute strips, you can slice pork schnitzels instead.
  • If more acidity is required, drizzle the rolls with lime juice. Cut a lime in half and fry in a pan with the cut side down for 5 minutes until it acquires a colour.

 
Nutritional content per person (approx. 500g of the dish): 

Energy: 2422 kJ (577 kcal)

Protein: 39 g

Carbohydrate: 39 g

Fibre: 5 g

Fat: 21 g

 
Energy content per 100g:

Energy: 482 kJ (115 kcal)

Protein: 8 g

Carbonhydrate: 11 g

Fibre: 1 g

Fat: 4 g