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Ingredients
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For the Kalua Pork
For the Spring Rolls
For the Sweet Chili Dipping Sauce
Method
For the Kalua Pork
- 1
Prepare and Cook the Pork
Rub the pork shoulder with Hawaiian sea salt. Place it in a slow cooker, add the liquid smoke and water. Cover and cook on low for 8 hours or until the meat is tender and easily shredded.
- 2
Shred the Pork
Once cooked, remove the pork from the slow cooker and let it cool slightly. Shred the meat using two forks and return it to the slow cooker to soak in the juices.
For the Spring Rolls
- 3
Prepare the Spring Roll Fillings
In a large bowl, combine the shredded pork, shredded carrots, cucumber, cilantro, green onions, and avocado. Mix well until evenly combined.
- 4
Roll the Spring Rolls
Soak each spring roll wrapper in warm water for about 10-15 seconds or until soft. Lay the wrapper on a clean surface. Place a few tablespoons of the filling mixture in the center of the wrapper. Fold the sides over the filling, then roll from the bottom up to form a tight roll. Repeat for all wrappers.
For the Sweet Chili Dipping Sauce
- 5
Make the Dipping Sauce
In a small bowl, mix together the sweet chili sauce, soy sauce, fresh lime juice, and sriracha (if using). Stir until well combined and set aside.
