Spring Rolls with Sesame-Ponzu Vinaigrette

Spring Rolls with Sesame-Ponzu Vinaigrette
Staff Writer
Spring Rolls with Sesame Ponzu Vinaigrette

Namiko Chen

Spring Rolls with Sesame Ponzu Vinaigrette

This is one of my husband’s and my favorite dishes, and I hope everyone enjoys this meal with family and friends. It’s a Southeast Asian dish with a Japanese twist.

See all appetizer recipes.

Notes

*Note: Konbucha (also kobucha) is made from konbu seaweed. It is full of konbu glutamine and asparagine umami deliciousness. It is available for purchase at Japanese markets as well as online. Konbucha is a salty seasoning, so if you can’t find this, you can use salt instead. But it doesn’t have the nice umami flavor from konbu...

Ingredients

For the dipping sauce

  • One 1 ½-inch piece daikon, grated
  • 6  tablespoons  ponzu sauce
  • 2  tablespoons  sesame oil
  • 1  tablespoon  white sesame seeds
  • 1/2  tablespoon  ginger, grated
  • 1/2  teaspoon  konbucha*
  • green onion, chopped

For the rolls

  • 1  tablespoon  canola oil
  • 1/2  pound  sliced pork belly, cut into 1 ½- to 2-inch pieces
  • 1  tablespoon  konbucha
  • 10  pieces rice paper
  • 1/2  head red leaf lettuce
  • 10  shiso leaves
  • One 2-inch piece daikon, julienned
  • 1  stalk  celery, julienned
  • 1/2  English cucumber, julienned
  • 1/2  carrot, julienned
  • One 2-inch piece leek, white part only, cored and julienned (optional)
  • Cilantro (optional)
  • eggs, hard-boiled and cut into 8 pieces

Directions

For the dipping sauce

Take the grated daikon and squeeze all of the liquid out using a kitchen towel (there should be about 2 tablespoons of flesh leftover). Combine all of the ingredients in a bowl and set aside.

For the rolls

Heat the oil in a large nonstick frying pan over high heat. When the oil is hot, add the meat and season with konbucha. Cook the meat until it becomes crispy, about 2-3 minutes. Use paper towels to absorb excess oil and transfer to a plate.

Heat 2-3 cups of water in a pot over high heat just until it reaches a simmer. Remove from heat and pour into a large bowl. Take a piece of rice paper, holding it by the edge, and rotate it in the hot water 3 times (like a spinning wheel), and put it on a plate. The rice paper will be soft from the hot water.

Layer the toppings in this order: 1 piece red leaf lettuce, 1 shiso leaf, a few pieces of pork belly, followed by the remaining vegetables, to taste. Add the egg and then sauce on top.

Wrap up the roll, starting with the bottom center. Fold in the sides and continue rolling the rice paper. The edges 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!) Repeat for the remaining rolls.

Nutritional Facts

Total Fat
18g
26%
Sugar
2g
2%
Saturated Fat
8g
33%
Cholesterol
31mg
10%
Carbohydrate, by difference
4g
3%
Protein
9g
20%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
38mg
4%
Choline, total
19mg
4%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
23mg
7%
Niacin
3mg
21%
Phosphorus, P
118mg
17%
Selenium, Se
14µg
25%
Sodium, Na
267mg
18%
Water
43g
2%
Zinc, Zn
1mg
13%

Spring Roll Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Spring Roll Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.