Slow-cooker pulled pork, mashed potatoes and cheese spring rolls

Prep Time 30 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 45 minutes
Servings 6 to 8
Author Connie Veneracion


  • 1 kilogram pork (belly, shoulder or ribs are best) in one piece, marinated overnight in your favorite barbecue sauce
  • 1 kilogram potatoes
  • salt and pepper to taste
  • 1/4 cup cold butter cut into small cubes
  • chopped parsley (optional)
  • 1 cup shredded cheese
  • 24 spring roll wrappers separated
  • 1 egg beaten
  • 2 cups cooking oil for deep frying


  • Cook the pork with the marinade in the slow cooker for eight hours in LOW setting. Cool.
  • While the pork cools, boil the potatoes in water until tender. Drain and mash with salt and pepper. Add the butter and stir until melted and incorporated. If using parsley, add at the same time as the butter. Cool.
  • Using two forks, shred the pork.
  • Assemble the spring rolls. Take a wrapper and place a heaping tablespoon of mashed potatoes at the center. Top with a heaping tablespoon of pulled pork and a generous amount of shredded cheese. Brush the sides of the wrapper with the beaten eggs and roll (see step-by-step guide on wrapping spring rolls). Note that you don't have to keep the filling to a minimum. Every component of the filling is already cooked so there's no danger here of having raw meat in your spring rolls. Repeat until you have filled all the wrappers. Note too that you may have excess pork or mashed potatoes, or both.
  • Heat the oil in a wok or frying pan until fine wisps of smoke start to float on the surface. Fry the spring rolls, a few pieces at a time to avoid overcrowding, turning them over once the underside is lightly browned. Repeat until all the spring rolls have been fried.
  • To serve, cut each spring roll into thirds or quarters to expose the layers of filling. These spring rolls don't need any dipping sauce. For added depth though, I suggest serving them with pickled vegetables.