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FOR THE PORK:.
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Place all ingredients (Pork, Black Bean Sauce and Hoisin Sauce) in a slow cooker on low for 8 hours.
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When done, pull apart with two forks and set aside.
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FOR THE ROLLS:.
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Place asparagus on a baking sheet and pour grapeseed oil over, rolling the asparagus around to coat.
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Season with salt and pepper and place in a 425F oven for 1215 minutes.
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Remove from oven and set aside.
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Fill a kettle with water and bring to a boil.
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Set vermicelli noodles in large bowl.
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Pour boiling water over until just submerged.
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Allow to sit for five minutes and then drain.
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To the rice vermicelli noodles, add the rice vinegar, sugar, 2 tbsp of water, 1 tsp of salt and garlic.
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Stir to coat.
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Coarsely chop the mushrooms.
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In a small saute pan, heat the butter and add the mushrooms.
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Saute for about five minutes, season with salt and pepper and add to the noodles.
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Stir in cilantro.
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Fill a bowl with hottothetouch water and set out a tea towel.
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Soak one rice paper wrapper at a time for about 20 seconds or until it softens up.
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Lay out on the tea towel and dab it until it is just slightly moist.
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Place a portion of the noodle/mushroom mix in the centre.
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Lay a few stalks of roasted asparagus over, followed by a small handful of the pulled pork.
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Fold the bottom up over the filling, then fold in the sides, then roll it towards the end until it is completely wrapped.
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Set aside and repeat until done.
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Serve with sweet chilli sauce if desired.
