Spring Rolls with Sesame-Ponzu Vinaigrette Recipe

Jan 23, 2012 @ 11:38 AM
Posted by Namiko Chen, Special Contributor

Nutrition

Cal/Serving: 569
Daily Value: 28%
Servings: 5

Dairy-Free, Sugar-Conscious

Fat	36g	56%
Saturated	11g	54%
Trans	0g	0%
Carbs	45g	15%
Fiber	3g	14%
Sugars	3g	0%
Protein	15g	29%
Cholesterol	113mg	38%
Sodium	448mg	19%
Calcium	109mg	11%
Magnesium	48mg	12%
Potassium	489mg	14%
Iron	4mg	23%
Zinc	2mg	11%
Vitamin A	3835IU	77%
Vitamin C	18mg	29%
Thiamin (B1)	1mg	39%
Riboflavin (B2)	0mg	29%
Niacin (B3)	6mg	31%
Vitamin B6	0mg	13%
Folic Acid (B9)	113µg	28%
Vitamin B12	1µg	10%
Vitamin D	0µg	0%
Vitamin E	1mg	6%
Vitamin K	63µg	79%
Fatty acids, total monounsaturated	16g	0%
Fatty acids, total polyunsaturated	7g	0%

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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.

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

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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...