Grilled Pork Tenderloin Summer Rolls

I made this recipe twice already. It’s so tasty & really easy to make. This is a keeper!

Pork Tenderloin Summer Rolls adapted from Corinne Trang

1/4 cup fish sauce
1 tablespoon soy sauce
3 tablespoons sugar
2 tablespoons olive oil
2 stalks lemongrass, outer leaves and tops removed, root ends trimmed, & stalks finely grated
2 large cloves of garlic, finely chopped
3 pound pork tenderloin, thinly sliced (I used 3lbs because the marinade is salty)
2 bundles of Rice/Mung Bean Vermicelli
1 small carrot
1 small cucumber
1 small bunch of Thai Basil Leaves (optional)
1 bag (7oz) of Enoki Mushroom (optional)

Fish Dipping Sauce: Nuoc Cham – Recipe courtesy Corinne Trang, Authentic Vietnamese Cooking, Simon & Schuster, 1999
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice (~1 lemon)
1 large clove garlic, minced
1 or more bird’s eye or Thai chiles, seeded and minced
1 shallot, peeled, thinly sliced, and rinsed (optional)

If you’ve never seen lemongrass before, this is what it looks like. It’s sold in Asian groceries. My mom told me they sell powdered lemongrass at the Vietnamese stores as well. Those are easier to use & stores better, but not as strong in flavor. Lemongrass, when cut, looks like green onions/scallions, but its texture is much rougher, even when you cook it down. It’s a little woody in texture. My MIL mentioned that if I crush the lemongrass, it’ll be even more frangrant. I’ll have to try that next time I make this recipe. The entire family enjoyed this meal, so I’ll be sure to make it again.

Cut off the tops & bottoms of the lemongrass & remove the outer layer (it’s probably a little dirty). Chop or grate it into little pieces. Add into a bowl with the fish sauce, soy sauce, sugar, olive oil & garlic. Mix to ensure the sugar is completely dissolved.


Wash your pork tenderloin & dry with a paper towel. Cut them into 1/2 inch slices. Put the pork into a bag & add your marinade. You can marinate it for an hour or even overnight in the fridge for more flavor.

When ready, heat up a grill pan & brush oil so the pork doesn’t stick. When it’s hot, put your pork on top & grill for about 2-3 minutes on one side, then flip it over & cook for another 2-3 minutes until it’s done. This depends on your stove top, as well as what pan you use. You can also use a frying pan with hot oil & pan fry the pork. It’s just as tasty.

Look at those grill marks & how juicy that pork tenderloin looks! YUMMY!

I prepared the summer roll ingredients while the pork was marinating in the fridge. The ingredients can be found at any Asian grocery store.

Place 2 bundles of vermicelli into boiling water. Stir & make sure it cooks for a few minutes until tender (~2-3 minutes). Strain the water & cool the vermicelli with cold water to stop it from cooking.

Cut the dirty ends of the Enoki mushrooms. Wash them under cold water, while separating the strands because they tend to stick together. I seasoned it with a little salt, pepper & olive oil & cooked it in a frying pan. It will release a lot of water. When the mushrooms are cooked down (no longer stiff), they are ready. Discard as much water content from them as much as possible.

In a clean pot, boil 4 cups of water. This will be used for the summer roll skins (although they call it spring roll wrapper on the cover of the package). Turn off the heat once it starts boiling.

Cut your carrots & cucumber into matchstick sized pieces. Take 10 basil leaves & chiffonade them into smaller pieces. Take 10 pieces of your grilled pork & slice them up (you will have a bunch remaining). Now all your ingredients are ready to assemble your summer rolls.

Remember that pot of hot water you had boiled? Pour that into a round shallow pan. A round pyrex dish would do, preferably slightly larger than your spring roll wrappers. Be careful, the water will be hot. Gently immerse the spring roll wrapper in the hot water, making sure water touches the entire wrapper. You’ll see it miraculously soften into a pliable sheet. Carefully pull the sheet out & put onto a dry plate.

Here, you will start building your summer roll. Add the vermicelli first, then carrots, cucumber, mushroom, basil & then your pork. Roll them up like a burrito, making sure you roll them tight. It took me a few tries to get better at this. I rolled the bottom over the filling first, then folded the right & left sides in, then tightly rolled the bottom up to the top. Put the finished product on another dry plate.

For the Fish Dipping Sauce, just add all the ingredients listed above together & leave in the fridge for 30 minutes to set.
Now you can enjoy your Pork Tenderloin Summer Rolls. Looking good!

I made approximately 12 summer rolls until I ran out of vermicelli. You can definitely make more, but the remaining pork tenderloins are awesome by themselves, over rice, or over vermicelli. Don’t forget to add some of the sauce.

I used the remaining pork tenderloins to make noodle soup, which was just as delicious. The possibilities are endless.

Pork Tenderloin Noodle Soup


One response

  1. Pingback: Bun-ker Vietnamese Review | munkie VS the world

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