Vietnamese Spring Rolls with Slow-Cooked Pork

Directions

1. Season pork roast with coriander, salt and pepper. Add orange juice, broth, fish sauce, garlic and ginger to a 3 1/2 to 5-quart slow cooker. Scatter half the onion and orange in the slow cooker, top with pork, then add remaining onion and orange. Cover and cook on Low until an instant-read thermometer inserted in the center of the pork registers 160 degrees F, about 3 3/4 hours. Transfer the pork to a carving board. Rest for at least 15 minutes.
2. Combine all sauce ingredients in a small bowl.
3. Slice pork across the grain into very thin slices. Divide into 22 portions. Half-fill a wide bowl with warm water. For each roll, soak 1 wrapper until just pliable. Shake off the excess water and place on a lint-free kitchen towel. Fold 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 damp towel to keep moist.
4. The rolls can be made and refrigerated up to 2 hours ahead. Serve chilled with the sauce for dipping. a couple of spinach leaves and a few herbs.