"OurBBQ International Spring Rolls Fest Celebration is bound to be impressive in taste and variety without rival...one at a time."

Start with 2 doz. large spring roll wrappers and lettuce wraps.

Also, take 3 1/2 lbs of lean ground porc per type of BBQ spring rolls.

See below, for the rest of the ingredients and instruction to prepare the cole slaw wrap filling.

A. Filipino Adobo-Soy Spring Roll.

1 1/3 c balsamic vinegar

1 c pineapple juice

2 c light soy

4 cloves garlic

8 tblsp honey

6 pcs bay leaf

8 tblsp whole blk pepper

12 tblsp canola oil

8 tsp salt

4 tsp corn starch

8 tsp H2O

Instructions:

Take the stir frying pan and sautee the ground pork first by heating the oil quickly, then sautee condiments. Take the meat out and then add in the liquid ingredients and bay leaf. And finally add in the starch thickener to stir in thoroughly simmering and thickening to make the BBQ sauce. Set aside and take 1/3 of the BBQ sauce for the meat and reserve the rest as a dipping sauce.

B. Canuck Caramel Bacon Maple BBQ Sauce.

4 c tomato sauce

2 small cans tomato paste

1/2 c real maple syrup

1/2 c caramel sauce, store bought from the baking aisle

2/3 c cidre vinegar

4 tblsp Worcestershire sauce

2 tsp garlic powder

2 tsp paprika

2 tsp Dijon mustard

1 tsp onion powder

1 tsp salt

1 tsp blk pepper

12 oz. bacon, back bacon preferably

Instructions:

Take the ground pork and fry with some oil over MED heat until brown. Take the bacon and homogenize in a food processor. Proceed to add the wet ingredients and add in the condiments and spices. Simmer 20-25 mins and then set aside to cool taking 1/3 portion and mix with the cooked ground pork. Reserve the rest of the sauce for the dipping sauce.

C. Korean Honey Garlic BBQ Sauce.

Ingredients:

3" ginger, minced

10 cloves garlic, minced

5 tsp white pepper

3 tsp salt

3 tblsp sugar

6 tblsp honey

3 c chicken consomme (can)

2 c diluted Thai fish sauce (1:15)

2/3 c canola

1/4 c cornstarch + 1/2 c H2O

Instructions:

Add a portion of the oil for frying the ground pork. Add in the condiments. Set aside.

Add in the liquids to simmer and then the starch mixture to thicken thoroughly.

Take 1/3 of the sauce and thicken with the cooked ground pork.

Reserve the rest of the sauce for dipping sauce.

D. Jappa Teriyaki Sauce.

Ingredients:

2 c H2O

1/2 c soy sauce

3 tblsp tomato paste

1 tsp sesame seed oil

10 tsp br sugar

2 tblsp honey

1 tsp ginger, minced

1/2 tsp garlic, minced

1/2 c onion, minced

2 tsp oil

4 tblsp corn starch

1/2 c cold H2O

3 tblsp balsamic vinegar

Instructions:

Take the ground pork and fry with some of the oil until browned. Remove the meat and set aside.

Over HI heat, add the oil and then over MED heat lightly sautee the condiments, then add in the liquid and solid ingredients (except H2O and starch thickener) then dilute the sauce in H2O diluent and finally thicken with the starch and H2O. Add in 1/3 of the BBQ sauce with the pork. Reserve 1/3 of the sauce for the dipping sauce.

Coleslaw (for filling):

Ingredients:

1/2 c fresh corriander, finely chopped

1/2 c fresh mint, finely chopped

7 c green cabbage, shredded

3 large carrots, shredded

3 green onions

2 garlic cloves

1/2 tsp red chillies, fresh and chopped

1 1/2 tblsp sugar

3 tblsp rice vinegar

3 tblsp soy sauce

2 tsp fish sauce

2 tsp lime juice

3 tblsp canola oil

Instructions:

Take the oil and add in to stir fry in the pan the condiments and the veggies and vigorously toss up to cook al dente (take care to taste and bight at the veggies to check for the right consistency) then add in the rest of the liquids and solid ingredients and stir fry lightly again tossing them up preserving their al dente condition.

Making the Rolls with Rice Wrapper (large sized):

To make the type of spring roll desired take the sauteed and flavoured pork and the slaw (al dente) for the filling and spoon portions along a wrapper (rice + lettuce, one layer only) and roll snuggly to wrap and seal with egg wash at the edges.

Set aside each finished spring egg roll, makes 12-15 rolls per recipe type and pile on a serving dish lined with greens (lettuce) and place fresh in the fridge before serving to guests.