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Vietnamese Spring Rolls with Slow-Cooked PorkPORK
Vietnamese Spring Rolls with Slow-Cooked Pork
Recipe courtesy of Jaden Hair of SteamyKitchen.com
- Orange-Coriander Pork: Season pork roast with coriander, salt and pepper. Add orange juice, broth, 2 Tbs fish sauce, garlic and 2 tsp 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.
- Sweet Plum Dipping Sauce: Combine all sauce ingredients in a small bowl (3/4 cup sweet plum sauce, 1 1/2 tsp grated ginger, 1 Tbs fish sauce).
- 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, 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 mint leaves and basil. Roll up the wrapper tightly. Place roll on a platter and cover with a damp towel to keep moist.
- 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.