Pork Bulgogi Spring Rolls

Ingredients

• 4 oz pork bulgogi (see recipe) – made with pork belly
• 1 avocado ((sliced))
• 1 carrot ((julienned))
• 1/2 English cucumber or 2 Persian cucumbers ((julienned))
• 6 medium size cooked shrimp ((thawed 31-40 count / lb cooked frozen shrimp))
• 2 cups bean sprouts
• 1 cup mint leaves
• 1 cup thin rice or regular noodles or kelp noodles ((optional))
• 6 sheets spring roll rice wrapper
• 1 bowl of warm water for rice wrapper
• vietnamese or thai sweet chili sauce

Instructions

1. 1

   Marinate slices of pork belly or neck/shoulder/leg. See my pork bulgogi recipe for more details. I had some pork belly slices (samgyeopsal) leftover so I used that.

2. 2

   Thaw shrimp according to package instructions. Shrimp should be fully thawed by the time you finish preparing the vegetables below.

3. 3

   Peel and julienne carrot.

4. 4

   Slice avocado into 1/2 in thick slices.

5. 5

   Wash and julienne cucumber.

6. 6

   Rinse bean sprouts, mint leaves and drain.

7. 7

   If using noodles, cook according to package instructions. If using kelp noodles (천사채 cheonsache), just rinse. I did not have noodles so it is not included in the pictures.

8. 8

   Slice shrimp sideways so one shrimp becomes two thin slices.

9. 9

   Cook pork samgyeopsal bulgogi in pan on medium high heat until browned on both sides.

10. 10

    Arrange all ingredients on a plate.

11. 11

    Boil water and cool or mix with cold water to make a warm bath for the rice wrapper.

12. 12

    Wet spring roll rice wrapper and roll with all ingredients according to package directions.