Asian Pork Rolls
Asian Pork Rolls is a dairy free hor d'oeuvre. One portion of this dish contains about 2g of protein, 2g of fat, and a total of 58 calories. This recipe serves 72 and costs 53 cents per serving. 115 people have tried and liked this recipe. Head to the store and pick up eggs, canned water chestnuts, ground pork, and a few other things to make it today. It is an inexpensive recipe for fans of Asian food. It is brought to you by Jo Cooks. From preparation to the plate, this recipe takes roughly 1 hour and 14 minutes. With a spoonacular score of 92%, this dish is outstanding. If you like this recipe, you might also like recipes such as Asian Spring Rolls, Asian Beef Rolls, and Asian “Chicken” Rolls.
Servings: 72
Preparation duration: 30 minutes
Cooking duration: 44 minutes
Ingredients:
black pepper to taste
8 oz can sliced water chestnuts drained and chopped
1 egg beaten for egg wash
2 eggs beaten
1/4 cup fresh cilantro chopped
1 tbsp fresh ginger minced
4 cloves garlic minced
5 green onions chopped
1 lb ground pork
1 cup honey mustard
2 tbsp soy sauce low sodium
2 boxes frozen puff pastry (4 sheets in total)
1 tbsp sesame oil
1/4 cup sesame seeds
1 tbsp Sriracha sauce
2 tbsp Sriracha sauce
1/4 cup sweet chili sauce
Equipment:
frying pan
baking paper
baking sheet
oven
whisk
bowl
Cooking instruction summary:
In a large skillet heat the sesame oil. Add the ground pork, ginger and garlic to the skillet and cook until browned and cooked through, breaking it up as you go along.Stir in the Sriracha and soy sauce and cook for 1 more minute. Add the water chestnuts, green onions, cilantro and stir. Remove from heat and let cool for about 5 minutes.Preheat your oven to 425 F degrees. Line 2 large baking sheets with parchment paper.Season the meat mixture with pepper and stir in the 2 beaten eggs. Set aside.On a lightly floured surface, working with one pastry sheet at a time, cut each pastry sheet into 3. Brush the edges of each piece of cut pastry with the beaten egg. Spread about 1/4 cup to 1/2 cup of the mixture along the center of each cut pastry. Roll each piece forming a log, pinching the ends together. Cut each log into 6 pieces.Transfer the rolls to the prepared baking sheets, brush them with the beaten egg and sprinkle with sesame seeds. You will probably need 2 or 3 baking sheets depending on size.Bake the rolls for 20 to 25 minutes or until golden brown.While the rolls are baking, prepare the sauce by whisking all the sauce ingredients together in a medium size bowl.Serve the rolls with the spicy honey mustard.
Step by step:
1. In a large skillet heat the sesame oil.
2. Add the ground pork, ginger and garlic to the skillet and cook until browned and cooked through, breaking it up as you go along.Stir in the Sriracha and soy sauce and cook for 1 more minute.
3. Add the water chestnuts, green onions, cilantro and stir.
4. Remove from heat and let cool for about 5 minutes.Preheat your oven to 425 F degrees. Line 2 large baking sheets with parchment paper.Season the meat mixture with pepper and stir in the 2 beaten eggs. Set aside.On a lightly floured surface, working with one pastry sheet at a time, cut each pastry sheet into
5. Brush the edges of each piece of cut pastry with the beaten egg.
6. Spread about 1/4 cup to 1/2 cup of the mixture along the center of each cut pastry.
7. Roll each piece forming a log, pinching the ends together.
8. Cut each log into 6 pieces.
9. Transfer the rolls to the prepared baking sheets, brush them with the beaten egg and sprinkle with sesame seeds. You will probably need 2 or 3 baking sheets depending on size.
10. Bake the rolls for 20 to 25 minutes or until golden brown.While the rolls are baking, prepare the sauce by whisking all the sauce ingredients together in a medium size bowl.
11. Serve the rolls with the spicy honey mustard.
Nutrition Information:
covered percent of daily need
