I’ve been waiting MONTHS to share this video with you! We shot a series of cooking videos in Seattle back in June, when I was in town speaking at the BlogHer Food conference and tickling oysters. The videos were produced by the National Pork Board and Costco, featuring pork and a few of my blogger friends – Sandy & Paul (Reluctant Entertainer), Diana (Eating Richly), Jenny (Picky Palate), Jessica (The Novice Chef), Lauren (Lauren’s Latest), Amanda (Kevin & Amanda).
The limo was complete with sparkling disco lights, rockin’ music, lava lamps (all we were missing was a stripper pole in the middle).
Prior to shooting the video, each of us went through hair, makeup, food styling and video talent coaching. Some of the gals had never been on camera before, so it was important to get some tips and guidance from an industry pro.
So um, what does a video coach teach you? Well, uh….
You don’t realize how much you use these filler words until you tape yourself. I tend to use these fillers when I’m transitioning between finishing one sentence and not knowing what my next sentence would be quite yet.
Coach’s advice to me?
Now.
Honestly, I don’t remember what he said. Something about NOW.
Next up, hair and makeup. This is what it takes to make me “camera-ready.”
HOLD STILL, JADEN! | That’s the lovely Diana, who’s expecting a BOY!
Since we were shooting 5 different recipes with multiple bloggers, we also had a couple of food stylists help us cook, prep and pretty up the food. Each dish had to be planned out, including colors of napkins, the type of platter and what ingredient goes where.
And…..ACTION! (look closely! It’s an iPad!)
The cameras and lights can be a little intimidating if you’re not used to them. There were 3 cameramen, a sound guy, a lighting guy, a producer, food stylists, PR reps, the Pork team and then all of us.
In between takes, hair and makeup sneak in to touch up.
Put 8 food bloggers in a room, turn on a video camera, and you’re sure to get some bloopers! See end of post for the blooper reel!
Big thanks to Pork Board and to Costco for producing these videos! My dish that I made with pork was Vietnamese Spring Rolls with Slow Cooker Pork. I used Sirloin Tip Roast – a very lean and flavorful cut perfect for roasting and slow cooking. It feeds a big crowd on a small budget! Enjoy the recipe!
How to roll Vietnamese Spring Rolls
Vietnamese Spring Rolls with Slow Cooker Pork Recipe
Ingredients
FOR THE ORANGE CORIANDER PORK:
- 2 lb boneless pork sirloin tip roast
- 1 teaspoon ground coriander
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 onion, cut into thick slices
- 1 orange, cut into 1/4-inch-thick rounds (do not peel)
- 1 cup orange juice
- 1 cup canned chicken broth
- 2 tablespoons fish sauce or soy sauce
- 2 teaspoons finely chopped fresh ginger
- 6 cloves garlic, smashed under a knife & peeled
FOR THE ROLL ASSEMBLY:
- 1 8oz package (8-inch-diameter) rice spring roll wrappers (22 wrappers)
- 2 cups matchstick cut carrots
- 1 cucumber, cut into matchstick (English or Japanese cucumber preferred)
- 1 medium red bell pepper, cut into matchsticks
- 2 cups packed baby spinach leaves
- sprigs of fresh mint and basil leaves
- 1 cup prepared Sweet Chili Sauce
Instructions
FOR THE SLOW COOKER PORK:
- Season pork roast with coriander, salt and pepper. To the slow cooker, add orange juice, broth, fish sauce, garlic and ginger. Scatter half the onion and orange in the slow cooker, top with pork, then add remaining onion and orange on top of the pork. Cover and cook on low until an instant-read thermometer inserted in the center of the pork registers 160F, about 3-4 hours. Transfer the pork to a carving board. Rest for at least 15 minutes.
FOR THE ASSEMBLY:
- Slice pork across the grain into very thin slices. Divide into 22 portions. Half-fill a wide bowl with warm water. For each roll, dip 1 wrapper for 5 seconds.
- Shake off the excess water from the wrapper and place on clean and dry surface. The rice paper will still be a little stiff, but don't worry, it will soften up. Fold the rice paper in half to make half-moon shape. Place 1 portion of pork at the bottom of the wrapper and top with carrot, cucumber, bell pepper, spinach leaves and herbs. Roll up the wrapper tightly. Place roll on a platter and cover with a barely damp towel to keep moist. The rolls can be made and refrigerated up to 2 hours ahead. Serve chilled with the Sweet Chili Sauce for dipping.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Thank you for this great sounding recipe!
Great video! I’ve recently started experimenting with making spring rolls and I’m so glad to have found this. It looks like you guys had such a fun time putting the video together!
What’s up, just wanted to say, I enjoyed this blog post.
It was funny. Keep on posting!
Sounds delish. Will try it this week. Thanks!
So you don’t have to bake the rolls after rolling them up? I’d love to find a good (really good) egg roll that is baked not friend too.
Thanks so much!
Thank you for this slow cooker recipe – we have a slow cooker that doesn’t get used enough, so we brought it out last week to make the pork spring rolls.
I’m so surprised how easy it was, the pork was delicious and with your video on how to roll, it was a cinch. Thank you again.
An amazing recipe – we made it this yesterday and it was a big hit all around.
Jaden
Judging by your slow-cooker pork recipe . . .
If you ever decide to do an e-book on slow-cooker asian food, please put me on your pre-order list 😉
Yum!
K
What a delicious recipe for Vietnamese Spring Rolls ! You had me at ‘slow cooker’ ! What else have I not done in it? I guess this recipe is up next. Thanks for sharing this great recipe idea, Jaden! You gals had such a fun time at the TV shoot! Thanks for sharing that story, too!
thanks for the posting….
Seriously, without the video I wouldn’t know where to start wrapping. Great recipe as usual. Delectable and healthy.
How would I cook it in an oven?
Love this recipe! First time on your sight, but definitely not the last! Thanks for a great recipe.
Loooove this! I miss your face!
“Hard and stiff, and then we make the hash”. I am laughing so hard right now! You ladies are some of my favorite food bloggers, and what fun you all are together! Thanks for sharing the blooper video, Jaden!
What a wonderful way to have fun among all foodies! Love the recipe and video, and of course the whole idea.
And then we make the hash.
Excellent post, pinned it and stumbled it. I like the spring rolls because you make the roll up so easy, no twisting and tucking to seal them up.
I love it. Great video and great recipe! These look soooo amazing. There is nothing like pulled pork.
oh my gosh! this sounds like a great experience, great recipe, and man oh man that bloopers video is hilarious.
would love to try this as the only slow cooker pork recipe we make is pulled pork. Def need to change things up!