Slow Cooker Pork Spring Rolls with Spicy Plum Dipping Sauce
Fresh Vietnamese-style spring rolls filled with tender slow-cooked pork and crisp vegetables, served with a tangy spicy plum dipping sauce. The pork is braised with aromatic ginger, garlic, and citrus until it falls apart, then wrapped in translucent rice paper with julienned vegetables and fresh herbs. Perfect for light lunches, appetizers, or dinner parties where you want something refreshing yet satisfying. The contrast between the warm, savory pork and cool, crunchy vegetables makes these rolls addictive.
Ingredients
- 2 pounds boneless pork roastchicken thighs1:1
Use boneless, skinless thighs for similar texture
- 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 fresh ginger, chopped
- 1 onion, thinly sliced
- 1 orange, skin on, thinly sliced
- 2 carrots, peeled and julienned
- 1 cucumber, julienned
- 1 bell pepper, color of your choice, julienned
- 4 ounces baby spinach leaves
- mint leaves
- basil leaves
- 1 12-ounce package spring roll wrappers, about 42 per packagelettuce leaves1:1
Use butter lettuce for grain-free wraps
- ½ cup plum saucesweet chili sauce1:1
Similar sweetness and consistency
- 1 teaspoon fish sauce
- 1 teaspoon fresh ginger, grated
- 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, then slice into very thin slices
- 7
Fill a pie dish with warm water when ready to assemble the rolls
- 8
Dip a wrapper in the water for about 2 to 3 seconds per side, shake off excess water and lay on a clean, dry surface
- 9
As it softens, fold it in half into a half circle
- 10
Lay a slice of pork on one side and layer with vegetables and herbs
- 11
Roll it up tightly from one side to the other or wrap like a burrito for closed end spring rolls
- 12
Continue assembling one roll at a time, place in a dish or baking sheet, cover with plastic wrap, and refrigerate until ready to serve
- 13
Mix plum sauce, fish sauce, grated ginger, and sriracha for dipping sauce
- 14
Serve with the dipping sauce
Tips
Keep assembled spring rolls covered with plastic wrap and refrigerated to prevent the wrappers from drying out and cracking.
Don't overfill the spring rolls or they'll be difficult to roll tightly and may tear the delicate wrappers.
Work with one wrapper at a time since they become sticky and harder to handle once they sit too long after soaking.
Good to Know
Refrigerate assembled spring rolls covered with plastic wrap for up to 2 days. Keep dipping sauce separate and refrigerate for up to 1 week.
Cook and slice the pork up to 2 days ahead. Prepare vegetables and store in separate containers. Assemble rolls day of serving for best texture.
Serve immediately after assembling at room temperature or chilled. Arrange on a platter with small bowls of dipping sauce.
Common Mistakes
Don't oversoak the wrappers or they'll become too soft and tear easily
Pat vegetables dry before assembling to prevent soggy spring rolls
Substitutions
Use butter lettuce for grain-free wraps
FAQ
Can I make these spring rolls ahead of time?
Yes, assemble them up to 4 hours ahead and keep covered with damp paper towels and plastic wrap in the refrigerator. The wrappers may get slightly chewy but will still taste good.
What if I can't find spring roll wrappers?
You can substitute rice paper wrappers found in the Asian section of most grocery stores, or use large lettuce leaves for a low-carb version.
How long will leftover pork keep?
The slow-cooked pork will keep in the refrigerator for up to 4 days and can be frozen for up to 3 months for future spring roll making.