Vietnamese Spring Rolls with Slow Cooker Pork
- 2 pound boneless pork sirloin tip roast
- 1 teaspoon ground coriander
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 onion, cut into thick slices
- 1 orange, cut into 1/4-inch-thick rounds (do not peel)
- 1 cup orange juice
- 1 cup canned chicken broth
- 2 tablespoons fish sauce or soy sauce
- 2 teaspoons finely chopped fresh ginger
- 6 garlic cloves, smashed under a knife & peeledFOR THE ROLL ASSEMBLY
- one 8-oz. package (8-inch-diameter) rice spring roll wrappers (22 wrappers)
- 2 cups matchstick cut carrots
- 1 cucumber, cut into matchstick (English or Japanese cucumber preferred)
- 1 medium red bell pepper, cut into matchsticks
- 2 cups packed baby spinach leaves
- sprigs of fresh mint and basil leaves
- 1 cup prepared Sweet Chili Sauce
- Produce
- Baby spinach, packed leaves (2 cups)
- Coriander, ground (1 teaspoon)
- Cucumber (1)
- Ginger, fresh (2 teaspoons)
- Matchstick cut carrots (2 cups)
- Mint and basil, fresh leaves (1 sprigs)
- Onion, slices thick (1)
- Orange (1)
- Red bell pepper, medium (1)
- Meat
- Pork sirloin tip, boneless roast (2 pound)
- Canned Goods
- Chicken broth, canned (1 cup)
- Condiments
- Chili sauce, prepared Sweet (1 cup)
- Fish sauce or soy sauce (2 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Garlic cloves (6)
- Kosher salt (3/4 teaspoon)
- Drinks
- Orange juice (1 cup)
- Other
- one 8-oz. package (8-inch-diameter) rice spring roll wrappers (22 wrappers)
Preparation
Read recipe preparation on steamykitchen.com
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Recipe Stats
Published October 10, 2012 (4 months ago).
130 people saved this recipe.
