Spring Rolls with Sesame Ponzu Vinaigrette
User Reviews
5
8 reviews
Excellent
Spring Rolls with Sesame Ponzu Vinaigrette
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Pork Spring Rolls with a Japanese twist! The Sesame Ponzu dipping sauce is flavorful and irresistible.
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Ingredients
- 10 rice paper wrappers
For the Filling Choices
- ½ lb pork belly or any protein of your choice, sliced
- ½ tsp kosher salt Diamond Crystal brand
- 2 inch daikon radish
- 1 talk celery
- ½ English cucumber (today I skipped)
- ½ carrot
- ½ red leaf lettuce
- 10 shiso leaves aka perilla, ooba
- 2 egg soft or hard-boiled
- green onions optional, julienned, called Shiraga Negi
- cilantro optional, aka coriander
For the Dipping Sauce
- 1 green onion or scallion
- 1 knob ginger (½ inch, 1.3 cm)
- 1 ½ inch daikon radish
- 6 Tbsp ponzu
- 2 Tbsp sesame oil toasted
- 1 Tbsp white sesame seeds toasted
Instructions
To Prepare the Fillings
- Cut the sliced pork belly into 1.5-2 inch pieces and season with salt.
- In a large frying pan, heat oil on high heat. When oil is hot, add the meat and cook until crispy.
- Use a paper towel to absorb excess oil and transfer it to a serving plate.
- 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.
To Make Dipping Sauce
- 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 the dipping sauce in a small bowl and mix well.
To Make Spring Rolls
- 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.
- Cut in half and drizzle the sauce to enjoy.
To Store
- You can keep the leftovers in an airtight container or covered in plastic and store in the refrigerator for a day. The rice paper gets hard, so I highly recommend to eat it on the same day.
Nutrition Information
Show Details
Calories
874kcal
(44%)
Carbohydrates
58g
(19%)
Protein
25g
(50%)
Fat
60g
(92%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
26g
(130%)
Cholesterol
255mg
(85%)
Sodium
702mg
(29%)
Potassium
758mg
(16%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
8789IU
(176%)
Vitamin C
16mg
(18%)
Calcium
149mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 874 kcal
% Daily Value*
| Calories | 874kcal | 44% |
| Carbohydrates | 58g | 19% |
| Protein | 25g | 50% |
| Fat | 60g | 92% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 255mg | 85% |
| Sodium | 702mg | 29% |
| Potassium | 758mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 8789IU | 176% |
| Vitamin C | 16mg | 18% |
| Calcium | 149mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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