Vietnamese spring rolls with slow-cooked pork

Start the party off with an appetizer that encourages mingling!

Try these Vietnamese spring rolls with slow-cooked pork, featuring an orange and coriander-spiced sirloin tip roast with a sweet plum dipping sauce.

Vietnamese spring rolls with slow-cooked pork

Vietnamese spring rolls with slow-cooked pork recipe
Ingredients for Orange-coriander pork for the spring rolls

2 pound sirloin pork roast, (tip roast)
1 teaspoon coriander
3/4 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
1 medium yellow onion, cut into 1/4-inch-thick half-moons
1 large orange, cut into 1/4-inch-thick rounds (do not peel)
1 cup orange juice, fresh
1 cup chicken broth, reduced-sodium
2 tablespoons fish sauce, OR soy sauce
2 teaspoons ginger, fresh, finely chopped
6 cloves garlic, smashed under a knife & peeled

Ingredients for Sweet Plum Dipping Sauce

1 7-oz jar (3/4 cup) sweet plum sauce, (also called duck sauce)
1 1/2 teaspoons ginger, fresh, finely grated (use the small holes on a box grater or use a ginger grater)
1 tablespoon fish sauce, OR soy sauce


1 8-oz package (8-inch diameter) rice spring rolls wrappers (22 wrappers)
2 medium carrots, cut into matchsticks
1/2 (seedless) English cucumber, cut into matchsticks
1 medium red bell pepper, cored and cut into matchsticks
2 cups baby spinach, packed
About 1/4 cup mixed mint and basil leaves, fresh

Directions for Orange-Coriander Pork

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.

Savory bread pudding
Directions for Sweet Plum Dipping Sauce

Combine all sauce ingredients in a small bowl.


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.

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.

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