These Pork Spring Rolls are so easy to prepare, and they can be assembled ahead of time. You can also scale the recipe for a crowd. They are wonderful for an appetizer (sliced into smaller pieces), light lunch, or summertime dinner.
The pork is rubbed with coriander, salt, and pepper, and then prepared in the slow cooker in orange juice, chicken stock, onions, orange slices, ginger, garlic, and fish sauce. The vegetables and herbs are uncooked, and can be cut and refrigerated until you are ready to assemble the spring rolls.
These are also pretty healthy. They are filled with fresh vegetables and a small slice of lean pork. The rice papers are only about 30 calories each according to the package.
The plum sauce is sweet and gingery, with just a bit of heat. I think these would be fun to assemble with kids too. What a great way to get them to eat their veggies!
Pork Spring Rolls with Spicy Plum Sauce
2 pounds boneless pork roast
Salt and pepper
1 tsp ground coriander
1 cup orange juice
1 cup chicken stock
2 tbsp fish sauce
6 cloves garlic, peeled and smashed
2 tsp chopped fresh ginger
1 onion, thinly sliced
1 orange, skin on, thinly sliced
2 carrots, peeled and julienned
1 cucumber, julienned
1 bell pepper, color of your choice, julienned
4 ounces baby spinach leaves
Handful of mint leaves
Handful of basil leaves
1 package spring roll wrappers
Plum Dipping Sauce
1/4 cup plum sauce
1/2 tsp fish sauce
1/2 tsp grated ginger
1/2 tsp sriracha sauce
- Rub the pork roast on all sides with salt, pepper, and coriander.
- Add the juice, stock, fish sauce, garlic, and ginger to the slow cooker and stir.
- Lay half of the onion and orange slices to the bottom of the slow cooker.
- Lay the roast on top of the onions and oranges, and top with the rest of the onions and oranges.
- Cover, and cook on low for about 5 hours.
- Remove the roast from the slow cooker and allow to cool for about 15 minutes. Thinly slice the pork.
- When you are ready to assemble the rolls, fill a pie dish with warm water.
- Dip a wrapper in the water, about 2 to 3 seconds per side. Shake off excess water and lay it on a clean, dry surface. As it softens, fold it in half into a half circle.
- Lay a slice of pork on on once side, and layer with vegetables and herbs. Roll it up tightly from one side to the other. You can also do "closed end" spring rolls, wrapping them up like a burrito.
- Continue to assemble, one roll at a time. Place in a dish or baking sheet, cover with plastic wrap, and refrigerate until ready to serve.
- Serve with the dipping sauce.
Adapted slightly from Steamy Kitchen's Healthy Asian Favorites.