The Recipes

Pork Spring Rolls

I am such a leftovers convert!  I seriously used to hate eating anything that was a remainder from a previous meal, save MAYBE pizza or Chinese takeout.  With my whole One If By Food effort, I have learned to love leftovers. 

Hmmm... creepy, crap date guy... maybe you would be eating amazing leftovers with me if you weren't such a disaster last night. 

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- ½ c. leftover pork (or other protein), diced

- ½ c. leftover carrot and jicama slaw

- 4 spring roll wrappers

- 1 T. mirin

- ¼ c. soy sauce

- 1 T. hoisin sauce

- 1 T. honey

Mix together the pork, slaw and mirin in a bowl and set aside.

In another small bowl, whisk together the soy, hoisin and honey.

Fill a shallow bowl with warm water.  One at a time, dip the wrappers into the water for a few seconds on each side; just until they become translucent and pliable.  Spoon ¼ of the filling into the center of the wrapper.  Roll up the spring roll by folding the long side over first, then fold in the short ends before rolling completely.  Place it on a plate seam-side down.  Repeat the process and serve with the dipping sauce.