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Delicious Pork Spring Rolls with Sesame Ponzu Sauce Recipe

Pork Spring Rolls with Sesame Ponzu Sauce

These Pork Spring Rolls with Sesame Ponzu Sauce are easy to prepare, packed with flavor, and perfect for impressing friends and family!
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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, Fusion
Ingredients Equipment Method Notes

Ingredients
  

For the Pork Filling
  • 1 lb ground pork
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 2 pcs green onions chopped
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp ginger minced
For the Spring Rolls
  • 1 package spring roll wrappers

Equipment

  • Large Skillet
  • Deep Skillet or Fryer
  • Spoon

Method
 

  1. Step 1: Start by heating a large skillet over medium heat. Add the ground pork and cook until it's browned, breaking it up with a spoon. Once cooked, drain any excess fat.
  2. Step 2: Next, stir in the shredded cabbage, carrots, green onions, minced garlic, soy sauce, and ginger. Cook everything together for another 5 minutes until the vegetables are tender. Remove from heat and let the mixture cool slightly.
  3. Step 3: Now it's time to roll! Lay a spring roll wrapper on a clean surface. Place a spoonful of the pork mixture in the center. Fold in the sides and roll tightly, sealing the edges with a little water.
  4. Step 4: In a deep skillet or fryer, heat oil to 350°F (175°C). Carefully fry the spring rolls in batches until they're golden brown and crispy, about 3-4 minutes. Make sure to drain them on paper towels afterward.
  5. Step 5: For the sesame ponzu sauce, whisk together the soy sauce, citrus juice, sesame oil, rice vinegar, sugar, and sesame seeds in a small bowl until everything is well combined.
  6. Step 6: Finally, serve the warm spring rolls with the sesame ponzu sauce on the side for dipping. Enjoy!

Notes

These spring rolls are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days.