Over high heat, add the pork, garlic and ginger. Cook, stirring, until the pork is no longer pink.
Add the chilis and cook, stirring, for a minute. Pour in the fish sauce and lime or lemon juice. Sprinkle in the sugar. Stir. Allow to cook with occasional stirring until almost dry.
Add the pineapple cubes. Stir.
Add the thick stalks of the kangkong. Stir. Cook for a minute.
Add the thinner stalks and leaves of the kangkong. Stir. Cook for another minute. Taste. Adjust the seasonings, if needed.
Transfer to a shallow bowl. It is a complete dish at this point. You can serve it with rice and it’s very, very good.
But I wanted spring rolls. So, I waited a little bit until the mixture has cooled so as not to create steam inside the rice paper which would make it soggy.
After the mixture has cooled almost to room temperature, you can use it as a spring roll filling, as I did.
Dip a rice paper in water until softened (see illustration) then lay flat on your work surface. Place a heaping tablespoonful or two (depending on the size of your rice paper) at the middle, top with some torn cilantro and wrap.
Repeat until all the rice paper had been filled. or until you run of out filling, whichever comes first.
These spring rolls are already perfectly seasoned and they don’t require a dipping sauce.
Sweet and tangy pork, water spinach (kangkong) and pineapple spring rolls printed from https://casaveneracion.com/sweet-and-tangy-pork-water-spinach-kangkong-and-pineapple-spring-rolls/ for personal use only. Not for republication nor distribution.