In a large non-reactive dish combine the marinade ingredients and add the pork tenderloin. Marinate the pork for at least one hour and up to overnight.
Preheat a large griddle pan and cook the pork fillet for 15 minutes until done. Turn the pork constantly as to not burn the marinade. Pork is cooked at an internal temperature of 71 degrees Celsius. Rest the pork for 10 minutes once cooked.
While the pork is resting make the salad. Finely shave the cucumber and carrot into long ribbons and add to a large mixing bowl. Finely slice the chilli and spring onions into rounds and roughly chop the coriander, add to the mixing bowl.
Juice the two limes into the salad mix and add the maple syrup along with the fish sauce, toss the salad until everything is well combined. Check the seasoning.
Cut the rolls in half.
Slice the pork tenderloin on a bias. Evenly distribute between the rolls and top with the salad. Put lashing of Japanese mayonnaise onto the top half of the roll and place on top of the bottom half. Serve immediately.