For the rolls: Fill a round cake pan or pie plate with hot water. Place each wrapper in the water for 5 seconds, until softened. Remove, shaking off any excess water and place on a work surface.
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. Top the vegetable mixture with 2 basil leaves, 2 cilantro sprigs and 1 mint leaf.
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). Repeat the process with the remaining ingredients.
For the dipping sauce: In a mixing bowl, combine the rice vinegar, fish sauce, sesame oil, soy sauce, ginger and sugar. Whisk together until combined, taste and adjust seasoning. 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.
Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly.
Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. 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.
Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.
Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
Recipe courtesy of Kelsey Nixon