Spring Rolls with Sesame-Ponzu Vinaigrette

Spring Rolls with Sesame Ponzu Vinaigrette
Namiko Chen


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

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.


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.


*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...


Calories per serving:

419 calories

Dietary restrictions:

Low Carb Sugar Conscious, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 178g 273%
  • Carbs 76g 25%
  • Saturated 53g 265%
  • Fiber 11g 45%
  • Trans 0g
  • Sugars 13g
  • Monounsaturated 81g
  • Polyunsaturated 33g
  • Protein 49g 98%
  • Cholesterol 542mg 181%
  • Sodium 813mg 34%
  • Calcium 377mg 38%
  • Magnesium 167mg 42%
  • Potassium 2,051mg 59%
  • Iron 11mg 62%
  • Zinc 6mg 41%
  • Phosphorus 735mg 105%
  • Vitamin A 1,023µg 114%
  • Vitamin C 80mg 133%
  • Thiamin (B1) 2mg 110%
  • Riboflavin (B2) 2mg 94%
  • Niacin (B3) 17mg 86%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 296µg 74%
  • Vitamin B12 3µg 47%
  • Vitamin D 2µg 1%
  • Vitamin E 5mg 27%
  • Vitamin K 296µg 370%
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