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Fresh Spring Rolls with Pork and Shrimp

Prep Time1 hour
Cook Time1 hour

Ingredients

Pork Filling

  • 1 lb country style pork ribs cut into 3 inch pieces
  • 1 tbsp salt
  • 1 tbsp brown sugar
  • 1 tbsp olive oil
  • 4-5 cloves of garlic, crushed
  • 2 cups water
  • 1 tbsp soy sauce

Spring Rolls

  • 1 lb cooked pork ribs chopped in ½ inch pieces
  • 12 large shrimp peeled, deveined, boiled and sliced in half
  • 4 persian cucumbers seeds removed and cut into matchsticks
  • 10 shiso leaves
  • 4-5 sprigs of basil
  • 4-5 sprigs of mint
  • 12 sheets vietnamese rice paper

Instructions

  • Rub salt and sugar into pork pieces. Place dutch oven over medium heat and add olive oil. Place pork ribs flat in the pan and add garlic cloves on top of pork.
  • Grill pork ribs until golden brown on both sides. Pour water over pork, turn heat to low and simmer for 30 minutes. After 30 minutes, add soy sauce over the pork and place piece of parchment paper over pork and place cover. Simmer pork for additional 30 minutes. When all the liquid has evaporated and your pork has teriyaki like glaze, turn off heat and let it cool. Once cooled, chop into ½ inch pieces.
  • Dip sheet of rice paper in water for 1-2 seconds. Blot water with paper towel and place rice paper on flat surface. On the bottom half of rice paper, place cucumbers and add chopped pork on top. On top half of tice paper, place 2 pieces of shrimp and add few leaves of each herb on top of shrimp.
  • Grab the bottom edge of rice paper and wrap cucumbers and pork, fold over the sides inward, then roll all the way to the end. Serve with sweet chili sauce or dipping sauce of your choice.