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Vietnamese Spring Rolls with Slow Cooker Pork Recipe (and video!)


Hooray! I can finally share this video and recipe with you!

Back in June, my friend Jaden (Steamy Kitchen) put together an awesome day for myself and a few other special bloggers: Sandy & Paul (Reluctant Entertainer), Jenny (Picky Palate), Jessica (The Novice Chef), Lauren (Lauren’s Latest), and Amanda (Kevin & Amanda) .  We all got to make some cooking videos produced by the National Pork Board and Costco featuring favorite pork recipes.

I had the privilege of joining Jaden in making her recipe for Vietnamese Spring Rolls with Slow Cooker Pork.

What you don’t know in this video is that I was 7 weeks pregnant and really struggling with nausea and exhaustion.  Jaden was the only person I told, and it nearly killed her not letting the cat out of the bag!  Later that week, she told Eric we’d better not talk to her on Twitter or Facebook until we made our announcement.

You can check out photos of our day of making video kitchen magic happen on Jaden’s post. Oh and of course, the shoot was far from perfect, but full of laughter.  Here’s just a few of the MANY bloopers!

October is National Pork Month and Costco, one of my favorite stores, will be offering a special cut of pork at a discounted price for each of the four weeks in the month.  If you want to try the recipe below, Costco is the only place you can get the pork sirloin tip roast.  I LOVE buying this cut because it comes with 4 roasts wrapped individually, so you can use one and freeze the rest.  Plus it’s CHEAP!!!!

I’ve been absolutely exhausted and stretched a little thin in trying to get things ready for baby, but I do have some posts I’m working on.  Expect to be seeing lots of pumpkin and squash over the next few weeks!!!

Vietnamese Spring Rolls with Roast Pork

recipe and photo courtesy of Jaden of Steamy Kitchen
For the Roast Pork
2 pound boneless pork sirloin tip roast
salt and freshly ground black pepper
1 teaspoon ground coriander
1 cup orange juice
1 cup chicken broth
2 tablespoons fish sauce
6 cloves garlic, smashed
2 teaspoons chopped fresh ginger
1 onion, cut into 1/4″ slices
1 whole orange, cut into 1/4″ slices (leave skin on)For the Roast Pork
1. Season the pork on all sides with salt, pepper and ground coriander. To the slow cooker, add in the orange juice, chicken broth, fish sauce, garlic and ginger. Layer on half of the sliced onions and sliced oranges. Place pork on top. Cover with remaining sliced onions and oranges. Cook for 4-5 hours in slow cooker.2. Remove pork from slow cooker, let cool for 15 minutes. Slice the pork as thin as you can for the Spring Rolls.

For the Spring Rolls
6 ounces matchstick-cut carrots
1 cucumber, cut into matchsticks
1 bell pepper, seeded and cut into matchsticks
4 ounces baby spinach leaves
few sprigs fresh mint
few sprigs fresh basil
1-2 packages dried rice paper spring roll wrappers

For the Sweet Plum Dipping Sauce

1/2 cup sweet plum sauce (sometimes called ‘duck sauce’)
1 teaspoon grated fresh ginger
2 teaspoons fish sauce

1.  Dip the rice paper in warm water and shake the excess water off. Place on a clean, dry surface. The rice paper will be a little stiff, but will soften up.

2.  Fold the rice paper in half in the shape of a half circle.3.  Lay the slice of roast pork near the bottom half of the roll.  Layer on vegetables and herbs.4.  Begin at the bottom and roll up, keeping the roll tight.  Continue rolling up until finished.

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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.

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