Today I’m sharing my recipe at one of my favorite blogs. Biren of Roti n Rice makes the most amazing Asian dishes from appetizers, soups, drinks, noodles, main course, to desserts, and she even has a collection of delicious Japanese recipes!
Biren grew up in Malaysia and she now lives in Minnesota with her husband and 2 teenage boys. I always envy Biren’s family because – you know why – she is an amazing mom and cook! If you haven’t met Biren yet, please go visit her by clicking her banner below. I’m sure after visiting her site you will wish she’s your neighbor.
You can follow her website Roti n Rice through her facebook fan page and twitter. I’ve been following Biren’s blog for several months now and she’s been virtually feeding me great food. I hope you will be closely following her with me!
So, as you probably guessed, when she asked me to be her guest blogger, I really didn’t know what to share on her website. Well, after thinking for a while, I decided to share a Southeast Asian dish with a Japanese twist. This is one of my husband and my favorite dish, pork spring rolls and I hope everyone will enjoys this recipe with family and friends.
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- ½ lb sliced pork belly (or any protein of your choice)
- ½ tsp salt (kosher or sea salt)
- 2 inch daikon radish
- 1 stalk celery
- ½ English cucumber (today I skipped)
- ½ carrot
- ½ red leaf lettuce (washed and drained well)
- 10 Shiso leaves (Ooba) (washed and dried with paper towel)
- 2 soft/hard-boiled egg (cut into quarter)
- Shiraga Negi (Recipe) (optional)
- Cilantro (optional)
- 10 rice paper wrappers
- Cut the sliced pork belly into 1.5-2 inch pieces and sprinkle salt.
- Cut daikon, celery, cucumber, and carrot into thin strips. Place all the fillings (lettuce, shiso leaves, boiled eggs, shiraga negi, and cilantro) on a serving plate.
- Cut green onion into small pieces. Grate ginger and daikon and squeeze the water out (we only use grated ginger and daikon). Combine all the ingredients for Dipping Sauce in a small bowl and mix well.
- In a large frying pan, heat oil on high heat. When oil is hot, add the meat and cook until crispy. Use paper towel to absorb excess oil and transfer to a serving plate.
- In a large bowl, pour hot water. Holding the rice paper by the edge, rotate it in hot water 3 times (like a spinning wheel) and put it on a plate. The rice paper will be soft from the hot water. Put the toppings in this order: one piece of red leaf lettuce, one shiso, a few pieces of pork belly, veggies, the egg, and then lastly pour a bit of the sauce on top.
- Start wrapping all the toppings with the bottom center. Then fold the sides and continue rolling the rice paper. The edge will stick together naturally.
- You can also eat without rice paper. Simply use a piece of lettuce as the wrap. Either way, it’s amazingly delicious!
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.