Spring Rolls with Sesame Ponzu Vinaigrette

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by: Just One Cookbook






I love Vietnamese cuisine. On most weekends, my family will eat Pho Noodle at least once for one of the meals. One of my favorite Vietnamese dish are rice paper rolls. When I lived in Oakland during the college years, I would often go to Le Cheval and enjoy their delicious rice paper rolls. This particular recipe is Japanese version of the rice paper roll, instead of fish sauce the dipping sauce is ponzu based.




ingredients

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serves: 2

1/2 lb sliced pork belly, cut into 1.5-2 inch pieces

1 tbsp Konbucha (preferred, but if not available substitute with salt and pepper)

Dipping Sauce

6 tbsp Ponzu

2 tbsp sesame oil

1 1/2 inch Daikon, grated and squeeze the liquid out (should be about 2 Tbsp)

1 tbsp white sesame seeds

1/2 tbsp grated ginger

1/2 tsp Konbucha (preferred, but if not available, substitute with salt and pepper)

1 green onion, chopped

10 rice papers

1/2 leaf red lettuce, washed and drained well

10 leaves shiso washed and dried with paper towel

2 inch daikon, cut into thin strips

1 stalks celery cut into thin strips

1/2 strips English cucumber, cut into thin (today I used Daikon instead)

1/2 strips carrot, cut into thin

2 pieces boiled eggs, cut into 8

Shiraga Negi (optional)

Cilantro (optional)

Nutrition Facts
Spring Rolls with Sesame Ponzu Vinaigrette

Servings Per Recipe: 2

Amount per Serving

Calories: 892

  • Total Fat: 76 g
  •     Saturated Fat: 25.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 268.2 mg
  • Sodium: 4372.3 mg
  • Total Carbs: 29.5 g
  •     Dietary Fiber: 8.3 g
  •     Sugars: 12.5 g
  • Protein: 21.7 g
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preparation

1.  Cut the sliced pork belly into 1.5-2 inch pieces and vegetables into thin strips.

2.  Grate Daikon and ginger. Combine Dipping Sauce ingredients in a small bowl and mix well.

3.  In a large non-stick frying pan, heat oil on high heat. When oil is hot, add the meat and sprinkle Konbucha. Cook the meat until it becomes crispy. Use paper towel to absorb excess oil and transfer to a plate.

4.  Serve all the toppings on plates/bowls.

5.  In a large bowl, pour very 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.

6.  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.

7.  Start wrapping all the toppings with the bottom center.

8.  Fold the sides and continue rolling the rice paper. The edge will stick together naturally. I’m not very good with wrapping “beautifully” so I need to work on that artistic skill.

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