Vietnamese Spring Rolls With Slow-Cooked Pork

• 2 pounds pork sirloin roast tip roast
• 1 teaspoon coriander
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup orange juice fresh
• 1 cup reduced sodium chicken broth
• 2 tablespoons fish sauce OR soy sauce
• 6 cloves garlic smashed under a knife & peeled
• 2 teaspoons ginger fresh, finely chopped
• 1 yellow onion medium, cut into 1/4-inch-thick half-moons
• 1 orange large, cut into 1/4-inch-thick rounds, do not peel
• 7 ounces plum sauce 3/4 cup sweet, also called duck sauce
• 1 1/2 teaspoons ginger fresh, finely grated, use the small holes on a box grater or use a ginger grater
• 1 tablespoon fish sauce OR soy sauce
• 8 ounces spring roll wrappers 8-inch diameter rice, 22 wrappers
• 2 medium carrot cut into matchsticks
• 1/2 English cucumber seedless, cut into matchsticks
• 1 red bell pepper medium, cored and cut into matchsticks
• 2 cups baby spinach packed
• 1/8 cup mint leaves fresh
• 1/8 cup fresh basil

1. Orange-Coriander Pork: neason pork roast with coriander, salt and pepper. Add orange juice, broth, 2 Tbs fish sauce, garlic and 2 tsp ginger to a 3 1/2 to 5-quart slow cooker. Scatter half the onion and orange in the slow cooker, top with pork, then add remaining onion and orange. Cover and cook on Low until an instant-read thermometer inserted in the center of the pork registers 160 degrees F, about 3 3/4 hours. Transfer the pork to a carving board. Rest for at least 15 minutes.
2. Sweet Plum Dipping Sauce:nombine all sauce ingredients in a small bowl (3/4 cup sweet plum sauce, 1 1/2 tsp grated ginger, 1 Tbs fish sauce).
3. Assembly:nlice pork across the grain into very thin slices. Divide into 22 portions. Half-fill a wide bowl with warm water. For each roll, soak 1 wrapper until just pliable. Shake off the excess water and place on a lint-free kitchen towel. Fold in half to make half-moon shape. Place 1 portion of pork at the bottom of the wrapper and top with carrot, cucumber, bell pepper, spinach mint leaves and basil. Roll up the wrapper tightly. Place roll on a platter and cover with a damp towel to keep moist.
4. The rolls can be made and refrigerated up to 2 hours ahead. Serve chilled with the sauce for dipping, a couple of spinach leaves and a few herbs.

pork sirloin roast, coriander, kosher salt, freshly ground black pepper, orange juice fresh, chicken broth, fish sauce, garlic smashed under, ginger fresh, onion, orange, plum sauce, ginger fresh, fish sauce, spring roll wrappers, carrot, cucumber, red bell pepper, baby spinach, mint leaves fresh, fresh basil

Taken from www.yummly.com/recipe/Vietnamese-Spring-Rolls-with-Slow-Cooked-Pork-2248908 (may not work)