Spring Rolls With Sesame-Ponzu Vinaigrette

Name: Spring Rolls With Sesame-Ponzu Vinaigrette
Ingredients: one 1 ½-inch piece daikon, grated; 6 tablespoon ponzu sauce; 2 tablespoon sesame oil; 1 tablespoon white sesame seeds; 1/2 tablespoon ginger, grated; 1/2 teaspoon konbucha*; 1 green onion, chopped; 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

Namiko Chen|Jan. 23, 2012 10:38 am EST

3 (2 ratings)

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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.

Servings

5

Ingredients

one 1 ½-inch piece daikon, grated
6 tablespoon ponzu sauce
2 tablespoon sesame oil
1 tablespoon white sesame seeds
1/2 tablespoon ginger, grated
1/2 teaspoon konbucha*
1 green onion, chopped
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

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.
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.