Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork Filling
Spring Roll Assembly
Sriracha Ranch Sauce
Method
Pulled Pork Preparation
- 1
Cook the Pork
In a slow cooker, place the pork shoulder. Add chopped onion, minced garlic, salt, and black pepper. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
- 2
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker, add the BBQ sauce, and stir to combine. Let it sit on warm for 30 minutes.
Spring Roll Assembly
- 3
- 4
Assemble Spring Rolls
Lay a spring roll wrapper on a flat surface. Place a small amount of pulled pork, a few strips of carrot, cucumber, and a sprinkle of fresh cilantro in the center of the wrapper. Fold the sides over the filling and roll tightly from the bottom up. Repeat until all ingredients are used.
- 5
Fry the Spring Rolls
In a large skillet, heat vegetable oil over medium heat. Once hot, add the spring rolls in batches and fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Sriracha Ranch Sauce Preparation
- 6
Mix the Sauce
In a small bowl, combine ranch dressing and sriracha sauce. Stir well until fully blended. Adjust the amount of sriracha to taste.