Pork Bulgogi Spring Rolls
Lovely fresh spring rolls with a Korean twist of pork bulgogi inside. Great gluten free lunch box idea and also great as appetizers.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 oz pork bulgogi (see recipe) – made with pork belly
- 1 avocado ((sliced))
- 1 carrot ((julienned))
- 1/2 English cucumber or 2 Persian cucumbers ((julienned))
- 6 medium size cooked shrimp ((thawed 31-40 count / lb cooked frozen shrimp))
- 2 cups bean sprouts
- 1 cup mint leaves
- 1 cup thin rice or regular noodles or kelp noodles ((optional))
- 6 sheets spring roll rice wrapper
- 1 bowl of warm water for rice wrapper
- vietnamese or thai sweet chili sauce
Instructions
- 1
Marinate slices of pork belly or neck/shoulder/leg. See my pork bulgogi recipe for more details. I had some pork belly slices (samgyeopsal) leftover so I used that.
- 2
Thaw shrimp according to package instructions. Shrimp should be fully thawed by the time you finish preparing the vegetables below.
- 3
Peel and julienne carrot.
- 4
Slice avocado into 1/2 in thick slices.
- 5
Wash and julienne cucumber.
- 6
Rinse bean sprouts, mint leaves and drain.
- 7
If using noodles, cook according to package instructions. If using kelp noodles (천사채 cheonsache), just rinse. I did not have noodles so it is not included in the pictures.
- 8
Slice shrimp sideways so one shrimp becomes two thin slices.
- 9
Cook pork samgyeopsal bulgogi in pan on medium high heat until browned on both sides.
- 10
Arrange all ingredients on a plate.
- 11
Boil water and cool or mix with cold water to make a warm bath for the rice wrapper.
- 12
Wet spring roll rice wrapper and roll with all ingredients according to package directions.