Pulled Pork Spring Rolls

🧂 Ingredients

• 3 cups smoked pulled pork

  sub with shredded chicken, beef, or turkey
• 3 cups prepared coleslaw
• 1 8-ounce package of rice vermicelli noodles
• 10 spring roll wrappers
• 1 2/3 cup barbecue sauce

  or bottled sauce of choice

Instructions

• 1 Prepare coleslaw, cover, and keep cool in the refrigerator.
• 2 Cook vermicelli noodles according to package instructions. Drain and set aside.
• 3 Coat pulled pork with ⅓ of a cup of barbecue sauce. Do not over-saturate. It
  should be lightly coated. You will have 1 1/3 cups of sauce left for dipping.
• 4 In a large bowl, add hot water. Dip spring rolls wrappers into the water for 1-2
  seconds. It will still be al dente, and that's okay.
  
  Place dipped wrapper onto a clean cutting board and top with coleslaw, then
  vermicelli noodles, and pulled pork. Do not overstuff!
• 5 Fold in the two edges (left and right) and roll from the bottom upward. Repeat
  the prep process for the additional spring rolls.
• 6 Place spring rolls into a large plastic container with a lid and store them in
  the refrigerator until ready to serve. They are the best when cold. Serve with
  mustard sauce on the side.

Nutrition Info