Pork Spring Rolls with Spicy Plum Dipping Sauce

These Pork Spring Rolls are so easy to prepare, and they are perfect for a party. 

Along with the pork, these tasty pork spring rolls (or Vietnamese-style summer rolls) are filled with fresh vegetables and herbs and then wrapped up with rice paper spring roll wrappers. You can make them in advance and keep them in the refrigerator until your guests arrive. 

I think it would also be fun to let your guests make their own for a fun and delicious activity. These would be fun to assemble with kids too. What a great way to get them to eat their veggies!

This recipe serves four to six but it can easily be scaled for a crowd. These are also wonderful for an appetizer (you can slice them into smaller pieces if you like), a light lunch, or a summertime dinner.

Plus, you prepare the pork in your slow cooker. It's super easy. 

Ingredient Shopping List:

To Prepare the Pork:

Pork: You will need a two pound roast. Any cut of roast will work. 

Spice Rub: Salt, pepper, and ground coriander. 

To Add to the Slow Cooker: Orange juice and chicken stock, fish sauce, garlic, and ginger, along with onion and orange slices. 

For the Spring Rolls:

Julienned Vegetables: Carrot, cucumber, and bell pepper. 

Leafy Veggies and Herbs: Baby spinach leaves, mint sprigs, and basil sprigs. 

Spring Roll Wrappers: These are also labeled Bánh Tráng or Vietnamese rice paper. These are not the same as the spring roll wrappers that you use to for frying Chinese-style spring rolls. A package is usually about 12 ounces and 42 sheets. 

For the Dipping Sauce:

Plum Sauce, fish sauce, grated fresh ginger, and sriracha sauce. 

Procedure: 

First, rub the pork with the salt, pepper, and coriander. Add the pork to a slow cooker that includes the orange juice, chicken stock, fish sauce, garlic, and ginger along with half of the slices of onions and oranges. Top the pork with the rest of the onion and orange slices. 

Cook for about four hours, let cool a bit, and then thinly slice. 

To prepare the rolls, dip the wrappers in warm water for about two seconds per side and let the wrappers soften. Layer the ingredients in the wrappers, roll them up, and serve them with the dipping sauce. 

Make Ahead: 

The vegetables and herbs can be cut and refrigerated until you are ready to assemble the spring rolls. Once you've slow cooked the pork, you can assemble the summer rolls, cover them with plastic wrap, and then refrigerate them until you're ready to serve. 

For those who are looking for a light recipe, these also fit the bill. They are filled with fresh vegetables and a pretty 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. 

More Vietnamese-Style Spring/Summer Rolls You May Also Enjoy:

Shrimp and Veggie Summer Rolls

Vietnamese-Style Pork and Shrimp Spring Rolls

Slow Cooking Recipes

• Asian Style Beef Short Ribs from Confessions of an Overworked Mom
• Buffalo Chicken Dip from That Recipe
• Cajun 15 Bean Soup (Crockpot) from Art of Natural Living
• Chicken Pho (Slow Cooker) from Palatable Pastime
• Healthy Crockpot Balsamic Italian Lentil Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Root Beer Puled Pork Sandwiches from The Spiffy Cookie
• Slow Cooker Asian Pork from Hezzi-D's Recipe Box
• Slow Cooker Chicken Pot Pie Soup from Blogghetti
• Slow Cooker Chicken Tikka Masala from A Kitchen Hoor's Adventures
• Slow Cooker Dal Makhni from Magical Ingredients

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Pork Spring Rolls with Spicy Plum Sauce

Yield: 20 to 30 rolls

Author: Karen's Kitchen Stories

Prep time: 45 MinCook time: 5 H & 15 MTotal time: 6 Hour

These Pork Spring Rolls are so easy to prepare, and they are perfect for a party.

Ingredients

For the Pork Roast

• 2 pounds boneless pork roast
• Salt and pepper
• 1 teaspoon ground coriander
• 1 cup orange juice
• 1 cup chicken stock
• 2 tablespoons fish sauce
• 6 cloves garlic, peeled and smashed
• 2 teaspoons chopped fresh ginger
• 1 onion, thinly sliced
• 1 orange, skin on, thinly sliced

For Assembling the Spring Rolls

• 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 12- ounce package spring roll wrappers (about 42 per package, you may not need all of them)

For the Spicy Plum Dipping Sauce

• 1/2 cup plum sauce
• 1 teaspoon fish sauce
• 1 teaspoon grated ginger
• 1 teaspoon sriracha sauce

Instructions

1. Rub the pork roast on all sides with salt, pepper, and coriander.
2. Add the juice, stock, fish sauce, garlic, and ginger to the slow cooker and stir.
3. Lay half of the onion and orange slices to the bottom of the slow cooker.
4. Lay the roast on top of the onions and oranges, and top with the rest of the onions and oranges.
5. Cover, and cook on low for about 5 hours.
6. Remove the roast from the slow cooker and allow to cool for about 15 minutes. Slice the pork into very thin slices.
7. When you are ready to assemble the rolls, fill a pie dish with warm water.
8. 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.
9. 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.
10. 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.
11. Serve with the dipping sauce.

Nutrition Facts

Calories

134

Fat (grams)

2 g

Sat. Fat (grams)

1 g

Carbs (grams)

15 g

Fiber (grams)

1 g

Net carbs

14 g

Sugar (grams)

3 g

Protein (grams)

13 g

Cholesterol (grams)

30 mg

https://www.karenskitchenstories.com/2015/07/pork-spring-rolls-with-spicy-plum.html

Karen's Kitchen Stories

Spring rolls, summer rolls

appetizer

Vietnamese

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Adapted slightly from Steamy Kitchen's Healthy Asian Favorites. Published in 2013 by Jaden Rae (formerly Jaden Hair) of the Steamy Kitchen.