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Pork Spring Rolls with Ponzu

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    Spring Rolls with Sesame Ponzu Vinaigrette on a plate.

    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!
    Spring Rolls with Sesame Ponzu Vinaigrette on a plate.

    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!

    Spring Rolls ingredients with Sesame Ponzu Vinaigrette on a table.
    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.

    Spring Rolls with Sesame Ponzu Vinaigrette on a plate.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    5 from 2 votes
    spring rolls wrapped in rice paper with sauce on top of white plate
    Spring Rolls with Sesame Ponzu Vinaigrette
    Prep Time
    20 mins
    Cook Time
    10 mins
    Total Time
    30 mins
     
    Pork Spring Rolls with a Japanese twist! The Sesame Ponzu dipping sauce is flavorful and irresistible. 
    Course: Appetizer, Main Course
    Cuisine: Japanese
    Keyword: fresh spring roll, pork spring roll, rice paper roll
    Servings: 2
    Author: Namiko Chen
    Ingredients
    Dipping Sauce:
    Instructions
    1. Cut the sliced pork belly into 1.5-2 inch pieces and sprinkle salt.
      Spring Rolls with Sesame Ponzu Vinaigrette 1
    2. 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.
      Spring Rolls with Sesame Ponzu Vinaigrette 2
    3. 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.
      Spring Rolls with Sesame Ponzu Vinaigrette 3
    4. 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.
      Spring Rolls with Sesame Ponzu Vinaigrette 4
    How to eat:
    1. 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.
      Spring Rolls with Sesame Ponzu Vinaigrette 5
    2. 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.
      Spring Rolls with Sesame Ponzu Vinaigrette 6
    3. You can also eat without rice paper. Simply use a piece of lettuce as the wrap. Either way, it’s amazingly delicious!
    Recipe Notes

    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.

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  • Gyoza served on a plate.
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