Pork Bulgogi Spring Rolls

Lovely fresh spring rolls with a Korean twist of pork bulgogi inside. Great gluten free lunch box idea and also great as appetizers.

📝 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. 1Marinate 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. 2Thaw shrimp according to package instructions. Shrimp should be fully thawed by the time you finish preparing the vegetables below.
3. 3Peel and julienne carrot.
4. 4Slice avocado into 1/2 in thick slices.
5. 5Wash and julienne cucumber.
6. 6Rinse bean sprouts, mint leaves and drain.
7. 7If 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. 8Slice shrimp sideways so one shrimp becomes two thin slices.
9. 9Cook pork samgyeopsal bulgogi in pan on medium high heat until browned on both sides.
10. 10Arrange all ingredients on a plate.
11. 11Boil water and cool or mix with cold water to make a warm bath for the rice wrapper.
12. 12Wet spring roll rice wrapper and roll with all ingredients according to package directions.