This Crispy Pork Spring Rolls with Ponzu Sauce recipe is my Japanese twist on the popular Southeast Asian dish. I use pan-fried pork belly and boiled egg as the main proteins, along with colorful julienned vegetables as the filling for the rice paper wrappers. They are light yet satisfying, and make a perfect summer meal, especially for entertaining! {Vegetarian adaptable}
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!
Table of Contents
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.
How to Make Pork Spring Rolls
- Prep all the vegetables you’ll be using.
- Prep the protein(s). Cook the pork belly in a large frying pan until crispy. If adding boiled eggs or using other proteins, make sure you have them ready.
- Make the dipping sauce.
- Lay everything out at the table. When ready to eat, assemble the fillings on the rice paper and roll! Enjoy each roll by dipping into the sauce. Eat and repeat!
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
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Spring Rolls with Sesame Ponzu Vinaigrette
Ingredients
For the Filling Choices
- 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)
For the Dipping Sauce
- 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.
I always had trouble trying to wrap the rice paper. I try again following your tip. Thank you!
Hi Midori! I hope you can get it right next time. Sometimes it can be rice paper too… I highly recommend The Three Ladies brand. It’s very easy to work with. 🙂
Just discovered your blog! I love how you make Japanese dishes sound so approachable… I always thought it would be difficult to make. Definitely going to the store tomorrow to pick up some essentials for Japanese cooking!
Hi Sarah! Thank you so much. I’m glad my step-by-step pictures are convincing enough for you to see it’s not that hard (well some it is more time-consuming than others but mostly pretty easy). I hope you enjoy cooking & eating Japanese food! Check my Pantry page for reference. It’s not a perfect page, but I put some ingredients/condiments that I use. 🙂