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1
Combine pork tenderloin, spices and remaining marinade ingredients in a large, plastic resealable bag. Marinate in the refrigerator for a minimum of 30 minutes for flavors to develop.
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2
Remove pork from marinade; discard any remaining marinade. Grill over direct medium heat 15 to 20 minutes or until a minimum internal temperature of 150u00b0 is reached. OR, roast in 375u00b0 oven for 20 to 25 minutes. Cover with foil and let rest 10 minutes before slicing very thinly. Cut slices into thin strips
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3
To assemble spring rolls, toss lettuce with chili garlic sauce; set aside. Assemble rice sticks, carrots, cucumber, mint and pork. (Note: place each in small prep bowls for easy access when assembling rolls.)
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4
Soften rice papers, one at a time, by dipping into a large bowl OR shallow dish filled with very warm water. The wrapper will still feel stiff when you first start to work with it. You may need to reheat water during rolling process.
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5
Place dipped rice paper on work surface. Place a small layer of cooked rice sticks along 1/3rd of paper; leaving about 1-inch clear on sides. Top with small amounts of grated carrots, cucumber strips, pork, lettuce and a few mint leaves. Fold in sides and roll tightly; similar to a burrito. Repeat with remaining ingredients.
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6
Slice on the center bias; serve with a Thai chili sauce, if desired.
