Spring rolls are the best on hot summer days! A classic dish that originates in Vietnam, spring rolls or gỏi cuốn, usually contain pork, prawns, vegetables, and vermicelli wrapped up in rice paper. They’re served fresh with a dipping sauce, either nuoc cham (fish sauce) or a peanut sauce. This popular dish has become so popular in the US that there are many variations available now. Since I love all sorts of spring rolls and enjoy tinkering with recipes, I’ve created my own Japanese spin on this favorite dish. Here, I bring you my Crispy Pork Belly Spring Rolls with Ponzu Sauce to enjoy!
Why You’ll Love This Recipe
Unlike the Vietnamese spring rolls that use chashu pork, my version uses thin slices of pork belly. They cook up fast in a frying pan, and the crispiness adds a salty crunch that contrasts with the freshness of the vegetables. I love how easy it is to make these spring rolls! They are also:
Light and refreshing yet substantial. Thanks to the vegetables (fiber) and proteins in the filling, you will feel satisfied and full after just a few rolls. Flexible and customizable! Spring rolls make the perfect blank canvas for improvisation. This rendition came about when I needed to clear out the odd ends of vegetables in my fridge. If you have some leftover cut-out veggies from a stir-fry, then use them for this recipe! Easily prepped ahead. Everything you need for the spring rolls can be cut and cooked in advance. A fun finger food to serve at your spring and summer parties. Lay out the fillings on the table and have the guests make their own rolls. How great is that!
Ingredients You’ll Need
Rice paper wrappers – See tips on handling and my recommended brand below. Sliced pork belly – You can sub it with shredded chicken or shrimp. For vegetarian, grilled tofu or sautéed mushrooms make a delicious swap. Hard-boiled egg Crunchy vegetables – Daikon radish, cucumber, carrot, celery – Feel free to use just 2 to 3 types of vegetables Red leaf lettuce Shiso leaves, optional – This unique Japanese herb adds a distinct lovely aroma to the rolls. While it’s optional, I highly recommend it if you can find it at the market. Negi (julienned long green onions), optional Dipping sauce: ponzu, ginger, daikon, toasted sesame oil, and toasted sesame seeds.
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How to Make Pork Spring Rolls
What Are Rice Papers?
Rice papers are edible wrappers made from rice (and sometimes tapioca) flour, mostly used for spring rolls. They’re sold in dried sheets in a package. Before use, you will need to rehydrate the rice papers in water so they turn soft and pliable for wrapping. You can eat them fresh right after rehydration, or grill or pan-fry them until crispy. Keep them in the package and use only the ones you’ll be making first, as they tend to curl when exposed to air. You can find rice papers at Asian grocery stores or the global aisle at mainstream grocery stores. I like the Three Ladies brand, but you can also use the Rose brand.
Tips on Preparing Rice Papers
Prepare a large shallow bowl or rimmed baking sheet with hot water. You don’t need boiling water, but it should be hot enough to touch (hot tap water is fine). If the water is too hot, your rice papers might become too soft to handle. Make sure your bowl is big enough to fit the rice papers. Take a sheet of rice paper and dip it in the water until it’s completely submerged. Holding the rice paper by the edge, rotate it in the hot water three times (like a spinning wheel), ensuring every part is submerged. Then remove it immediately. Lay the softened rice paper on a plate or cutting board. Add the toppings in this order: one piece of lettuce, one shiso leaf (if using), a few pieces of pork belly, veggies, and the egg. Finally, pour a bit of sauce on top.
More Delicious Spring Roll Recipes You’ll Enjoy
Chicken Spring Rolls Fresh Spring Rolls with Yakiniku
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