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1
Mix pork and broccoli slaw in large mixing bowl. I find it easy to mix using my hands.
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2
Dice green onions (white and greens).
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3
Finely dice cilantro and garlic.
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4
For the onions, cilantro and garlic, I use a mini-food chopper. I t makes it a fine dice.
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5
Add soy, salt and pepper.
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6
Heat oil to medium in a large skillet (or you can bake spring rolls in the oven. Spray each side with cooking spray, place on parchment paper on a cookie sheet. Bake at 350 degrees about 20 minutes until golden. Turn once. Check pork inside spring roll for doneness).
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7
Place about 2 T of meat mixture in the center of one egg roll wrapper.
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8
Fold in bottom, fold in each side, and bring the top down envelope style. Dip your fingertips in water to seal edges.
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9
The egg roll wrapper package will have further instructions for folding.
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10
Keep unused wrappers under a damp paper towel while working or they may dry out.
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11
This makes about 14-18 spring rolls depending on how much meat you have added.
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12
Place 4 spring rolls in hot oil.
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13
Cook about 4 minutes per side watching them carefully. Do not burn.
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14
Drain on paper towels. Check inside one spring roll for doneness of meat.
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15
For sauce:
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16
Drain pineapple well. reserve juice for another use.
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17
Using a food processor or mini-chopper, chop pineapple with cilantro.
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18
Add jalapeno and chop. I use seeds and all. If you don't want much heat, take the seeds out.
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19
Add hot sauce ( I use Sriracha) and honey.
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20
Serve with spring rolls and garnish with cilantro sprigs.
