Asian-Style Pulled Pork Spring Rolls
Our preferred way to eat leftovers is with a twist - from the original meal, that is. This recipe utilizes about a pound of leftover pulled pork from the the Asian-Style Smoked Pulled Pork recipe. These work great for parties, lunch, or a light dinner. We’ve paired it with a tangy miso dipping sauce that comes together in minutes.
Yield: about 7-8 spring rolls (depending on how generous you are in filling each spring roll)
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Ingredients
For the Spring Rolls:
1 lb. leftover Asian-Style Smoked Pulled Pork
1/2 English cucumber or 1 large Persian cucumber, cut into long batons of about 1/8”-1/4” wide and 3”-4” long
1 medium carrot, peeled and julienned*
1 bell pepper, cut into long, thin strips
1/3 cup (lightly packed) cilantro leaves
Pickled Fresno chiles (to taste; we use leftover pickles from making the Asian-Style Pulled Pork Bao or Pork Belly Bao)
About 8 rice paper wrappers**
For the Miso Dipping Sauce:
1/4 cup white miso paste
2 tablespoons rice wine vinegar (unseasoned)
3 tablespoons mirin
1 tablespoon soy sauce
1/2 to 1 tablespoon garlic chile sauce (such as Huy Fong Chile Garlic Sauce, adjust to taste)
Instructions
Combine all the ingredients for the Miso Dipping Sauce in a medium size bowl and whisk to thoroughly blend together. Alternatively, combine in a jar, seal, and shake vigorously. Set aside.
Prepare all your vegetables and arrange next to your work surface.
Lightly warm the leftover pulled pork on the stove top or in the microwave and give it a good mix with a fork (just to re-disperse any fat and make the pork a bit easier to work with).
Fill a vessel with lukewarm water, large enough to accommodate the rice paper (I usually use a round cake pan or a baking sheet). You’ll only need about a half inch of water in the vessel.
Working with one sheet of rice paper at a time, fully submerge the wrapper in the water and let it sit for about 10-15 seconds (you can turn it over once, if needed). Remove the wrapper from the water and place on your work surface. It will continue to soften as it sits on the surface.
Arrange the filling on the wrapper. We usually start with a pinch of cilantro leaves and then the pork (an amount equivalent to 3-4 tablespoons or so). A few strips of each of the vegetables are then placed over the pork, and finally the pickled Fresno chiles (we use about 4 thin slices of Fresno per spring roll).
Wrap up the spring roll (see illustration below) and set aside while you get started on the next one (we usually have a tray prepared with wax paper lining to catch the finished rolls). It may take a bit of practice to get the roll and amount of filling right, but it’ll be worth it! Spring rolls are so versatile.
Give the Miso Dipping Sauce a quick whisk or shake. Slice the prepared spring rolls in half and serve with the sauce.
While the spring rolls are best when enjoyed immediately, they’ll keep for a few days in the fridge as well. They are a great option for lunch on-the-go, road trips, and for a fresh appetizer at parties. We recommend wrapping the rolls individually for storage in the fridge or spacing them out on a tray before covering so that they don’t stick together. You can also place a lightly damp paper towel over them to slow them from drying out.
Notes
*We use the Kuhn Rikon Julienne Peeler shown below to prep the carrots - it works amazingly well. We highly recommend it if you julienne carrots or other produce with any frequency.
**We prefer to use the Three Ladies Brand rice paper wrappers for spring rolls. They are easy to work with and are pretty forgiving in that they don’t tear easily. You can find them in most well-stocked grocery stores, international markets, and online.
Recommended Equipment
Julienne Peeler:
Rice Paper Wrappers:
