Spring Rolls with Sesame Ponzu Vinaigrette

• portions: 2 servings
• temps actif: 20 minutes
• temps total: 30 minutes

Ingrédients

10 rice paper wrappers

½ lb sliced pork belly (or any protein of your choice)

½ tsp Diamond Crystal kosher salt

2 inch daikon radish

1 stalk celery

½ English cucumber (today I skipped)

½ carrot

½ red leaf lettuce

10 shiso leaves (perilla/ooba)

2 soft or hard-boiled egg

Shiraga Negi (julienned long green onions) (optional)

cilantro (coriander) (optional)

1 green onion/scallion

1 knob ginger (½ inch, 1.3 cm)

1 ½ inch daikon radish

6 Tbsp Ponzu

2 Tbsp toasted sesame oil

1 Tbsp toasted white sesame seeds

Instructions

To Prepare the Fillings

Cut the sliced pork belly into 1.5-2 inch pieces and season with salt.

In a large frying pan, heat oil on high heat. When oil is hot, add the meat and cook until crispy.

Use a paper towel to absorb excess oil and transfer it to a serving plate.

Cut daikon, celery, cucumber, and carrot into thin strips. Place all the fillings (lettuce, shiso leaves, boiled eggs, shiraga negi, and cilantro) on a serving plate.

To Make Dipping Sauce

Cut green onion into small pieces. Grate ginger and daikon and squeeze the water out (we only use grated ginger and daikon). Combine all the ingredients for the dipping sauce in a small bowl and mix well.

To Make Spring Rolls

In a large bowl, pour 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. 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.

Start wrapping all the toppings with the bottom center. Then fold the sides and continue rolling the rice paper. The edge will stick together naturally.

Cut in half and drizzle the sauce to enjoy.

To Store

You can keep the leftovers in an airtight container or covered in plastic and store in the refrigerator for a day. The rice paper gets hard, so I highly recommend to eat it on the same day.

Nutrition

• Calories: 874 kcal
• Lipides Totaux: 60 g
• Lipides Saturés: 19 g
• Lipides Insaturés: 35 g
• Cholestérol: 255 mg
• Sodium: 702 mg
• Glucides Totaux: 58 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 4 g
• Protéines: 25 g