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Delicious Pork Spring Rolls with Sesame Ponzu Sauce Recipe

Pork Spring Rolls with Sesame Ponzu Sauce

There's something about a warm, crispy spring roll that just feels like home. These delightful bites are quick to whip up and bursting with flavor, making them a fantastic option for a weeknight dinner or a fun appetizer for gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Chinese-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Pork Spring Rolls
  • 1 lb ground pork the star of the dish, it adds richness and flavor
  • 1 cup shredded cabbage for crunch and freshness
  • 1/2 cup grated carrots sweetness and color enhance the filling
  • 1/4 cup chopped green onions adds a burst of flavor
  • 2 cloves garlic minced
  • 1 tbsp ginger minced, for a warm, spicy kick
  • 1 tbsp soy sauce to season the filling
  • 1 tsp sesame oil adds a nutty flavor
  • 1 package spring roll wrappers the perfect vessel for all the goodness
  • vegetable oil for frying to crispy perfection
For the Sesame Ponzu Sauce
  • 1/4 cup soy sauce a savory base for the sauce
  • 2 tbsp rice vinegar adds a tangy brightness
  • 1 tbsp lemon juice freshness and acidity balance the sauce
  • 1 tbsp sesame oil enhances the flavor profile
  • 1 tsp sesame seeds for a nice crunch
  • 1 green onion finely chopped for garnish and flavor

Equipment

  • Large Skillet
  • Deep Pan
  • Whisk

Method
 

  1. Step 1: In a large skillet over medium heat, cook the ground pork until browned. Drain any excess fat.
  2. Step 2: Add the cabbage, carrots, green onions, garlic, ginger, soy sauce, and sesame oil to the skillet. Cook for an additional 3-4 minutes until the vegetables are tender. Remove from heat and let cool slightly.
  3. Step 3: Lay a spring roll wrapper on a clean surface. Place a spoonful of the pork mixture near the bottom edge of the wrapper. Fold the sides over the filling and roll tightly to enclose.
  4. Step 4: Heat vegetable oil in a deep pan over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
  5. Step 5: For the sesame ponzu sauce, whisk together soy sauce, rice vinegar, lemon juice, sesame oil, sesame seeds, and chopped green onion in a small bowl.
  6. Step 6: Serve the spring rolls hot with the sesame ponzu sauce on the side for dipping.

Notes

These spring rolls are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through and crispy again.