Vietnamese Spring Rolls with Slow Cooker Pork
Please watch the video for detailed wrapping instructions. For the dipping sauce, purchase Sweet Chili Sauce, usually found in regular supermarkets, in the Asian section. It's sold in glass bottles and is bright orange/red in color. The Sweet Chili Sauce is sweet, and not too spicy. Alternatively, you could use other sweet sauces like "Duck Sauce" or "Sweet Plum Sauce".Prep time - 10 minutes for the pork + 25 minutes for assemblyIf you don't have a slow cooker - roast the pork in the oven, 275F for 4 hours.
- Prep time
- 35 min
- Cook time
- 3 hr 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 2 lb boneless pork sirloin tip roast
- 1 tsp ground coriander
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 onion, cut into thick slices
- 1 orange, cut into 1/4-inch-thick rounds (do not peel)
- 1 cup orange juice
- 1 cup canned chicken broth
- 2 tbsp fish sauce or soy sauce
- 2 tsp finely chopped fresh ginger
- 6 clove garlic, smashed under a knife & peeled
- 1 8oz package (8-inch-diameter) rice spring roll wrappers (22 wrappers)
- 2 cup matchstick cut carrots
- 1 cucumber, cut into matchstick (English or Japanese cucumber preferred)
- 1 medium red bell pepper, cut into matchsticks
- 2 cup packed baby spinach leaves
- sprigs of fresh mint and basil leaves
- 1 cup prepared Sweet Chili Sauce
Instructions
- 1
Season pork roast with coriander, salt and pepper. To the slow cooker, add orange juice, broth, fish sauce, garlic and ginger. Scatter half the onion and orange in the slow cooker, top with pork, then add remaining onion and orange on top of the pork. Cover and cook on low until an instant-read thermometer inserted in the center of the pork registers 160F, about 3-4 hours. Transfer the pork to a carving board. Rest for at least 15 minutes.
- 2
Slice pork across the grain into very thin slices. Divide into 22 portions. Half-fill a wide bowl with warm water. For each roll, dip 1 wrapper for 5 seconds.
- 3
Shake off the excess water from the wrapper and place on clean and dry surface. The rice paper will still be a little stiff, but don't worry, it will soften up. Fold the rice paper in half to make half-moon shape. Place 1 portion of pork at the bottom of the wrapper and top with carrot, cucumber, bell pepper, spinach leaves and herbs. Roll up the wrapper tightly. Place roll on a platter and cover with a barely damp towel to keep moist. The rolls can be made and refrigerated up to 2 hours ahead. Serve chilled with the Sweet Chili Sauce for dipping.