Asian Pork Rolls
User Reviews
4.5
Asian Pork Rolls
Description
These Asian Pork Rolls begin with cooking ground pork in sesame oil, infused with fresh ginger and garlic for savory depth. The mixture is brightened with Sriracha and soy sauce for mild heat and saltiness, then combined with crunchy water chestnuts, chopped green onions, and fresh cilantro for texture and herbal notes. Beaten eggs bind the filling.
The filling is spread onto cut sheets of puff pastry, which are rolled into logs and cut into individual pieces. After brushing with egg wash and sprinkling sesame seeds on top, the rolls bake in the oven until the pastry is puffed and golden brown, yielding a crisp outer layer juxtaposed with juicy meat inside.
The rolls are complemented by a homemade sauce that blends honey mustard, sweet chili sauce, and additional Sriracha, adding a sweet, tangy, and spicy element. These rolls can be prepared ahead and frozen, with a slight increase in bake time if cooked from frozen, offering convenience for entertaining or snacks.
Ingredients
- 1 tablespoon sesame oil
- 1 pound ground pork
- 1 tablespoon ginger minced, fresh
- 4 cloves garlic minced
- 1 tablespoon Sriracha sauce
- 2 tablespoon soy sauce low sodium
- 8 ounce water chestnut 1 can, drained and chopped
- 5 green onions chopped
- ¼ cup cilantro fresh, chopped
- ½ teaspoon black pepper or to taste
- 2 egg beaten
- 2 boxes puff pastry 4 sheets in total, frozen
For Topping
- 1 egg beaten, for egg wash
- ¼ cup sesame seeds
For Sauce
- 1 cup honey mustard
- ¼ cup sweet chili sauce
- 2 tablespoon Sriracha sauce
Instructions
- In a large skillet heat the sesame oil. Add the ground pork, ginger and garlic to the skillet and cook until browned and cooked through, breaking it up as you go along.
- Stir in the Sriracha and soy sauce and cook for 1 more minute. Add the water chestnuts, green onions, cilantro and stir. Remove from heat and let cool for about 5 minutes.
- Preheat your oven to 425℉. Line 2 large baking sheets with parchment paper.
- Season the meat mixture with pepper and stir in the 2 beaten eggs. Set aside.
- On a lightly floured surface, working with one pastry sheet at a time, cut each pastry sheet into 3. Brush the edges of each piece of cut pastry with the beaten egg. Spread about ¼ cup to ½ cup of the mixture along the center of each cut pastry. Roll each piece forming a log, pinching the ends together. Cut each log into 6 pieces.
- Transfer the rolls to the prepared baking sheets, brush them with the beaten egg and sprinkle with sesame seeds. You will probably need 2 or 3 baking sheets depending on size.
- Bake the rolls for 20 to 25 minutes or until golden brown.
- While the rolls are baking, prepare the sauce by whisking all the sauce ingredients together in a medium size bowl.
- Serve the rolls with the spicy honey mustard.
Notes
- These pork rolls freeze well for up to 4 months; add 5 minutes to baking time if baking from frozen.
- Use any preferred hot sauce if Sriracha is unavailable or to adjust heat level.
- Water chestnuts can be substituted with apple pieces for sweetness or chopped nuts for crunch.
- Yield is approximately 72 rolls; nutritional info is per roll without sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 72Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1pork roll | |
| Calories | 110kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 96mg | 4% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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