Shredded Pork Summer Rolls

TOTAL TIME: 10 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 10 hr
 
YIELD: 16 small summer rolls
LEVEL: Intermediate

ingredients

SUMMER ROLLS:
  • Hot water
  • 16 rice paper wrappers
  • 1 cup Slow Cooker Shredded Pork, recipe follows
  • 1 cup cooked rice vermicelli, chopped
  • 1/4 English cucumber, seeded and thinly sliced into matchsticks
  • 1/2 red bell pepper, seeded and thinly sliced into matchsticks
  • 1/2 carrot, shredded or cut into matchsticks
  • 2 scallions, sliced thinly on the bias
  • 32 fresh Thai basil leaves
  • 32 fresh cilantro sprigs
  • 16 fresh mint leaves
    DIPPING SAUCE:
    • 3 tablespoons rice vinegar
    • 1 tablespoon fish sauce
    • 1 tablespoon mirin
    • 1 tablespoon sesame oil
    • 1 tablespoon soy sauce
    • 1 teaspoon peeled and grated ginger
    • 1 teaspoon sugar
    SLOW COOKER SHREDDED PORK:
    • 1 (15-ounce) can tomato sauce
    • 3 tablespoons chili powder
    • 3 tablespoons light brown sugar
    • 2 teaspoons ground coriander
    • 1 teaspoon ground cumin
    • 1 (3-pound) pork shoulder (or butt), trimmed of excess fat
    • Kosher salt and freshly cracked black pepper
    • 5 cloves garlic, minced or grated
    • 2 yellow onions, diced
    • 1/4 cup fresh lime juice
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    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.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 1 reviews

    • on July 19, 2011

      Flag

      If this was a choice in a contest of pick what you could everyday for the rest of you life, this would be it. I jacked it up a bit with some chipotle and more garlic. Damn tasty the in the original version!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Taco Trip

    Get Cooking Channel on your TV.