Spring Rolls with Sesame-Ponzu Vinaigrette Recipe


Nutrition

Cal/Serving: 425
Daily Value: 21%
Servings: 5

Low-Carb
Sugar-Conscious, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat36g55%
Saturated11g53%
Trans0g0%
Carbs17g6%
Fiber3g10%
Sugars3g0%
Protein10g20%
Cholesterol108mg36%
Sodium172mg7%
Calcium84mg8%
Magnesium37mg9%
Potassium449mg13%
Iron2mg14%
Zinc1mg8%
Vitamin A3702IU74%
Vitamin C17mg29%
Thiamin (B1)0mg22%
Riboflavin (B2)0mg19%
Niacin (B3)4mg18%
Vitamin B60mg11%
Folic Acid (B9)68µg17%
Vitamin B121µg9%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K66µg82%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Spring Rolls with Sesame Ponzu Vinaigrette
Namiko Chen

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.

5
Ratings2

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*
  • 1 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)
  • 2 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.

Recipe Details

Click here to see more recipes from Just One Cookbook.

Servings: 5
Cuisine: Japanese
Special Designations: Healthy

Notes and Substitutions:

*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...



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


4 Comments

tdm-35-icon.png

This is a fabulous Japanese-centric use of all those tiny cans of Japanese powdered "konbucha" (w/no noticable expiration date) that people have been giving me as gifts & full of msg. Not for msg-phobic people. This stuff is traditionally used like quick consume & part healthy beverage. I have always liked it but not knowing what to do with it besides drinking it once/twice a year on very cold days. Thankyou...

tdm-35-icon.png

This is a fabulous Japanese-centric use of all those tiny cans of Japanese powdered "konbucha" (w/no noticable expiration date) that people have been giving me as gifts & full of msg. Not for msg-phobic people. This stuff is traditionally used like quick consume & part healthy beverage. I have always liked it but not knowing what to do with it besides drinking it once/twice a year on very cold days. Thankyou...

tdm-35-icon.png

This is a fabulous Japanese-centric use of all those tiny cans of Japanese powdered "konbucha" (w/no noticable expiration date) that people have been giving me as gifts & full of msg. Not for msg-phobic people. This stuff is traditionally used like quick consume & part healthy beverage. I have always liked it but not knowing what to do with it besides drinking it once/twice a year on very cold days. Thankyou...

tdm-35-icon.png

I think this article is very wonderful. You talk about all the points very well simply like in any directions to diet pills

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human