3 cups spring rolls, cooked and cubed
2 tbsp vegetable bouillon granules
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons lemon juice
1/4 teaspoon ground white pepper
1/4 teaspoon paprika (or to taste)
1 bunch cilantro, mulched
In a small bowl, mix lemons and pepper. Place them in the pan of the grill. Grill until lightly browned, about 15 minutes. Pour lemon mixture over pork rolls. Grill another 5 minutes, turning for 3 to 5 minutes each side.
Painfully flip the rolls on to the grill within 10 seconds of grilling. (Or immediately press up under the roll to prevent sticking.) Grill about 6 minutes per side. Drain grease. Place rolls on ungreased baking sheets. Brown sausage, sausage legs, or sauce. Meanwhile, brown sugar. Drizzle white sugar over rolls.
Preheat grill for high heat, or to grill longer. Grill rolls uncovered for 4 minutes per side, turning occasionally. Remove rolls from pan and brush with more lemon sauce. Place rolls on a medium cutting board, and cook 6 minutes per side, turning every time. Roll of rolls may be seasoned with salt and garlic powder if desired. Wrap with cilantro. Grill covered for 10 minutes.
Remove rolls from grill, bake covered, toothpicks inserted, and turn onto a platter if desired. Let stand on pan for 10 minutes. Brush repeatedly with soy sauce, and brush with lemon sauce and lemon marinade. Allow to cool.