Ingredients

makes 24

　　1/2 cup fish sauce

　　1/4 cup canola oil

　　1/4 cup rice wine vinegar

　　1 stalk lemongrass, crushed

　　2 cloves garlic, finely sliced

　　1/2 inch piece ginger, finely sliced

　　1 green chile pepper, finely sliced

　　2 teaspoons freshly ground black pepper

　　1 pork tenderloin (about 1 pound), silverskin trimmed

　　6 8 1/2-inch rice paper wrappers

　　1 bunch watercress, washed

　　1/2 mango, peeled and cut into matchsticks

　　1/2 small jícama, peeled and cut into matchsticks

　　1 cup fresh basil leaves, washed and dried

　　

Step 1

Make the marinade: Combine the fish sauce, canola oil, rice wine vinegar, lemongrass, garlic, ginger, chile pepper, and black pepper in a medium bowl. Transfer to a resealable plastic bag; add the pork, and refrigerate 3 hours or overnight.

　　

Step 2

Preheat the grill or grill pan to medium. Remove the pork from the marinade. Place on the grill; cook, turning as necessary, until a meat thermometer registers 160°F. Remove from the grill; let cool. When cool enough to handle, slice the meat 1/8 inch thick.

　　

Step 3

Dip a rice paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay watercress on the bottom third of the rice paper. Top with some pork, mango, jícama, and basil. Roll (you needn’t tuck in ends). Place on a plate; cover with a damp paper towel. Continue filling and rolling rice paper until all the ingredients are used. Trim the ends; halve. Halve each half again on the diagonal to make hors d’oeuvres; serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.