A fast, easy, light and certainly, refreshing way to enjoy leftover pulled pork. These fresh spring rolls contain all the components of a pulled pork sandwich minus the bun. They are perfect on a warm summer evening.
Ingredients
- 10 to 12 spring roll wrappers
- 1 package rice vermicelli noodles
- 3 cups/710 grams pulled pork
- 3 cups/710 grams prepared coleslaw
- 1 1/2 cups/350 grams mustard barbecue sauce
Steps to Make It
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In a medium pot, bring water to boil. Add rice vermicelli noodles and cook for 3 minutes. Remove from heat, allow to sit for 1 minute and drain. Noodles should not be mushy. Set aside.
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Fill a large bowl with hot water. Add one wrapper at a time to water, for 2 to 3 seconds.
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Remove and lay onto a flat cutting board. Fill each wrapper with coleslaw, vermicelli noodles, and then pulled pork.
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Fold sides in and gently roll wrapper from the bottom. Make sure not to over stuff the spring roll as this will make it difficult to roll.
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Once rolled, slice in half and serve with mustard barbecue sauce for dipping.
Tip
- Make 24 hours ahead of time and place spring rolls onto a platter. Cover tightly with plastic wrap and store in refrigerator. Slice in half right before serving.