Ingredients

IngredientsSUMMER ROLLS:

• Hot water
• 16 rice paper wrappers
• 1 cup Slow Cooker Shredded Pork, recipe follows
• 1 cup cooked rice vermicelli, chopped
• 1/4 English cucumber, seeded and thinly sliced into matchsticks
• 1/2 red bell pepper, seeded and thinly sliced into matchsticks

• 1/2 carrot, shredded or cut into matchsticks
• 2 scallions, sliced thinly on the bias
• 32 fresh Thai basil leaves
• 32 fresh cilantro sprigs
• 16 fresh mint leaves

DIPPING SAUCE:

• 3 tablespoons rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon mirin
• 1 tablespoon sesame oil

• 1 tablespoon soy sauce
• 1 teaspoon peeled and grated ginger
• 1 teaspoon sugar

SLOW COOKER SHREDDED PORK:

• 1 (15-ounce) can tomato sauce
• 3 tablespoons chili powder
• 3 tablespoons light brown sugar
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin

• 1 (3-pound) pork shoulder (or butt), trimmed of excess fat
• Kosher salt and freshly cracked black pepper
• 5 cloves garlic, minced or grated
• 2 yellow onions, diced
• 1/4 cup fresh lime juice

Description

Cooking Channel Serves Up This Shredded Pork Summer Rolls Recipe Recipe From Kelsey Nixon Plus Many Other Recipes At CookingChannelTV.com.

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