Shredded Pork Summer Rolls
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
41
Spice
50
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Rice Vinegar1 tbsp
Fish Sauce1 tbsp
Mirin1 tbsp
Sesame Oil1 tbsp
Soy Sauce1 tsp
Sugar3 tbsps
Chili Powder3 tbsps
Light Brown Sugar2 tsps
Ground Coriander1 tsp
Ground Cumin5 cloves
Garlic (minced or grated)1 cup
Lime Juice (fresh)Directions:
1
For the rolls: Fill a round cake pan or pie plate with hot water
2
Place each wrapper in the water for 5 seconds, until softened
3
Remove, shaking off any excess water and place on a work surface
4
Stack 2 tablespoons of Shredded Pork and about a quarter cup of sliced vegetables and rice noodles on the lower third of the rice paper
5
Top the vegetable mixture with 2 basil leaves, 2 cilantro sprigs and 1 mint leaf
6
Fold the bottom edge of the wrapper over the filling and then fold in both sides toward the center, and roll up (like you would a burrito)
7
Repeat the process with the remaining ingredients
8
For the dipping sauce: In a mixing bowl, combine the rice vinegar, fish sauce, sesame oil, soy sauce, ginger and sugar
9
Whisk together until combined, taste and adjust seasoning
10
Serve the rolls with the dipping sauce Cook's Note: Placing a damp towel on top of your spring rolls will help keep them soft
11
Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker
12
Stir to combine and distribute the spices evenly
13
Sprinkle the pork with salt and pepper and place it in the slow cooker
14
Using tongs, turn the pork to coat it evenly in the sauce
15
Add in the garlic and onions, stir again
16
Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours
17
Transfer the pork to a serving bowl
18
Allow to cool slightly, and then shred using 2 forks, removing any excess fat
19
Skim any excess fat off of the sauce remaining in the slow cooker
20
Stir in the lime juice and season with salt and pepper
21
Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking
22
You can store the pork in its sauce for 3 to 4 days