Vietnamese Spring Rolls With Slow Cooker Pork
Transform your dinner routine with these delightful Orange Coriander Pork Spring Rolls. Tender pork infused with a fragrant blend of coriander, orange, and other flavorful ingredients, wrapped in delicate rice paper along with a colorful array of veggies and herbs. These vibrant rolls are perfect for a refreshing and satisfying meal. Dip them in a zesty Sweet Chili Sauce for a burst of extra flavor. Enjoy these light and tasty rolls any day of the week!
— Constant Cookbook
Ingredients
- FOR THE ORANGE CORIANDER PORK
- 2 pound boneless pork sirloin tip roast
- 1 teaspoon ground coriander
- 3/4 teaspoon kosher salt
- 1/2 teaspoon 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 tablespoons fish sauce or soy sauce
- 2 teaspoons finely chopped fresh ginger
- 6 garlic cloves, smashed under a knife & peeled
- FOR THE ROLL ASSEMBLY
- one 8-oz. package (8-inch-diameter) rice spring roll wrappers (22 wrappers)
- 2 cups matchstick cut carrots
- 1 cucumber, cut into matchstick (English or Japanese cucumber preferred)
- 1 medium red bell pepper, cut into matchsticks
- 2 cups packed baby spinach leaves
- sprigs of fresh mint and basil leaves
- 1 cup prepared Sweet Chili Sauce
Instructions
- FOR THE SLOW COOKER PORK:
- 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.
- FOR THE ASSEMBLY:
- 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.
- 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.
Cook Time
3H
Prep Time
PT10M
Yield
8 to 10
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