Asian Pork Rolls
This post may contain affiliate links. Please read my disclosure policy.
These Asian Pork Rolls are the perfect party treat or snack. This delicious ground pork and water chestnut mixture is wrapped in puff pastry, cut into little rolls, baked to perfection then served with a spicy honey mustard sauce, making them a quintessential comfort food.
Let’s talk about the pork rolls for a bit. The meat mixture is really great and my favorite part are the water chestnuts because they really make these Asian pork rolls a little crunchy and give them a bit of a sweet flavor. I’d also suggest, if you can stand the heat, to go ahead and go nuts with that Sriracha sauce in the meat mixture. I was a bit conservative on the Sriracha but when I make these again, I’ll go nuts with it.
I’ve taken some delicious crunchy water chestnuts, moist ground pork, and super fragrant sesame oil and combined them to make a drool worthy filling. It’s all stuffed into some puff pastry that puffs up beautifully in the oven. Did I mention all the love (and sesame seeds) sprinkled over top?
What Is Puff Pastry?
This is a light and flaky pastry that involves placing butter within the dough, rolling out the dough and folding it over itself repeatedly. This achieves thin light layers sandwiched with lots of melty butter once it has cooked. If you like pastry dough that is crisp, flaky, and melt in your mouth good then puff pastry is for you.
Ingredients
Rolls
- Pork – Ground pork.
- Aromatics – Fresh ginger, garlic, and sesame oil.
- Water chestnuts – 1 entire can drained and chopped up.
- Sauces – We want both low sodium soy sauce and sriracha.
- Herbs – Green onion and cilantro chopped up.
- Eggs – 2 eggs beaten.
- Puff pastry – 2 boxes of frozen puff pastry, we want 4 sheets in total.
- Seasoning – Fresh ground black pepper.
Toppings
- Egg – Beaten for egg wash.
- Sesame seeds – To be sprinkled on top, you can use raw or toasted.
Sauce
- Mustard – Honey mustard but you can use any kind you prefer.
- Sauce – Sweet chili sauce and sriracha, believe me the two combined are phenomenal!
How To Make Asian Pork Rolls
Form the filling
- Brown the pork: 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.
- Finish the filling: 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.
- Prepare the oven: Preheat your oven to 425 F degrees. Line 2 large baking sheets with parchment paper.
- Season the filling: Season the meat mixture with pepper and stir in the 2 beaten eggs. Set aside.
Assembly
- Assemble the rolls: 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 then 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.
- Garnish the rolls: 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: Bake the rolls for 20 to 25 minutes or until golden brown.
Sauce
- Prepare the sauce: 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.
What Else Can I Use In My Asian Rolls
The filling is the perfect vehicle for any protein you have lying around the fridge. You can sub these for pork or create a combo of it and any of the meats listed below:
- Chicken, diced.
- Sausage
- Shrimp
- Beef
- Chopped apples or chopped nuts in place of the water chestnuts.
Leftovers
Fridge
This dish can be stored in an airtight container and placed in the fridge for up to 3 days.
Freezer
If you’d like to make these Asian Rolls a few months ahead of time, arrange them unbaked on a baking sheet and place in the freezer till frozen through. Place them in a freezer bag or in an airtight container and this dish will keep for up to 4 months. When ready to eat just pop these on a baking sheet and bake straight from frozen, just add 5 minutes to the baking time if frozen!
Craving More Asian Inspired Dishes? Try These
- Korean BBQ Ribs
- Korean Style Pork Chops
- Sweet And Spicy Korean Meatballs
- Bulgogi Pork
- Garlic And Paprika Chicken
- Cilantro Lime Chicken
- Honey Mustard Chicken
- Tandoori Chicken
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Asian Pork Rolls
Video
Ingredients
- 1 tablespoon sesame oil
- 1 pound ground pork
- 1 tablespoon fresh ginger (minced)
- 4 cloves garlic (minced)
- 1 tablespoon Sriracha sauce
- 2 tablespoon soy sauce (low sodium)
- 8 ounce water chestnuts (1 can, drained and chopped)
- 5 green onions (chopped)
- ¼ cup cilantro (fresh, chopped)
- ½ teaspoon pepper (or to taste)
- 2 eggs (beaten)
- 2 boxes frozen puff pastry ((4 sheets in total))
For Topping
- 1 egg (beaten, for egg wash)
- ¼ cup sesame seeds
For Sauce
- 1 cup honey mustard
- ¼ cup sweet chili sauce
- 2 tablespoon Sriracha sauce
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- 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℉. 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 ¼ cup to ½ 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.
Equipment
Notes
- These can be prepared in advance and stored in the freezer up to 4 months. Add 5 minutes to the baking time if they’re frozen.
- Any type of hot sauce that you prefer can be used in this recipe.
- If you can’t find water chestnuts, try apple pieces if you want the burst of sweetness, or chopped nuts if you’re looking for texture.
- Nutritional information is for 1 pork roll and does not include the spicy honey mustard, you should get 72 pork rolls from this recipe.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I’ve rated this recipe before, but it’s literally so good I had to leave another comment. Not only is this one of my all-time favorite app recipes, I’ve used the meat mixture to make meatballs and served them with an Asian cucumber salad and ginger rice, and I’ve also used them to make a banh mi sandwich (beyond delicious!). Jo, your recipe gets compliments from everyone who’s tried it – thank you x1000
Aw, thank you! Best comment of the day! Glad you’re enjoying my recipes!
Thanks for the recipe, Jo. I have some sweet Italian sausages in the fridge. Can I cut them open instead of using ground pork?
Absolutely! Great idea.
Fantastic recipe. I followed it exactly except I did roll the puff pastry out slightly. Also, I only brushed egg on the one end where the end needed to be sealed. I also only baked them for 16 minutes and they were beautifully browned. Thanks for sharing this one!
Very tasty and dipping sauce was perfect.
Would love a vegetarian version -thoughts?
Give it a try with some tofu instead of ground pork!
I made these just for fun and as a welcome home snack for my sister and her husband.What took the most time was the prep and most of that was because i had to keep referring to the recipe. Now that i have made it the prep will go faster. I will definitely make this again. It was the perfect snack. Very tasty with just enough bite.
Can I make this with wonton noodles?
Do you mean wonton wrappers? If so, yes! They’ll be much better pan fried in some vegetable oil versus baked if you use wonton wrappers, however.
I’d love to make this recipe Jo, but I don’t know where to find gluten free puff pastry. There is a company from Scotland who do, along with many other GF breads. They are called Genius.
These are just coming out of the oven. I made with ground chicken and used parsley in place of cilantro. I had some filling left over and it was very tasty. They
puffed up a little in the oven but still look good. These were not difficult to make. The recipe walked you through each step. I will freeze these over night and reheat for tomorrow night’s party. I haven’t tried with the dipping sauce so therefore the 4 star. Could be a 5* tomorrow!
So I finally tried this and although it’s delicious, it does not look anything like yours lol. They blew up into huge puffs in the oven. I used puff pastry like it says in the step by step, but even when laying it out before cooking, it looked totally different than when you did in your video – way thicker. My question is are there different thicknesses of puff pastry? Or did you use phyllo dough instead maybe? Or is it just me haha?
Not that I’m aware, usually all puff pastry sheets are the same thickness. Did not use phyllo dough, phyllo is way thinner.
Hi Valerie – if you want to keep them from getting too puffy, you could always try making one or two tiny slits in the top of each one with the tip of a small knife before baking. I’ve never had that problem with these, but have used that trick with other puff pastry recipes. And these are so darned addictive that it’s worth a shot! (I make batches and freeze them before baking so I always have some for company – everybody loves these!!)
Would using wonton wrappers instead of puff pastry work just as well?
Puff pastry has layers of dough and butter to make them puff up and be light. Wonton wrappers don’t puff, and will be more dense. If you use wonton wrappers fry them in a pan with a bit of oil.
thank you!
I am making these now. Do you roll out the dough at all before cutting in three?
No, I do not. 🙂
5 Stars! I made these appetizers for a dinner party and every single guest asked for the recipe! They are not only easy to make but delicious. I used the exact ingredients but took the suggestion of not pre-cooking the pork but mixed the raw pork with the other ingredients, cooked the same amount of time and they were done yet moist and flaky. This is my new go-to! Absolutely delicious 😋 Thank you Joanna
Glad you liked them! Have to try them with the raw pork next time!
Hi Jo – thank you for a delicious recipe! just made this for a party over the weekend and everybody went crazy for them. Rather than cooking the meat first, I just mixed all the ingredients together (but only used one egg instead of two), then divided it up among the dough, rolled up and cooked it from raw. I didn’t change the baking time – it was more than enough to fully cook the meat. This had so much flavor – really fantastic and definitely going to be making this on the regular!
That’s wonderful, I’m glad you guys liked this recipe!
Hi Jo, These sound fantastic. I just don’t understand the beaten eggs??? Can you let me know what they add to this please. Thank you.
Hi Lisa, the beaten egg simply means you take an egg and you beat it with a fork so you can brush it over the rolls. 🙂
Hi Jo,
In step 4 it says: “Season the meat mixture with pepper and stir in the 2 beaten eggs. Set aside.”
This reads you are adding the 2 beaten eggs to the meat mixture. (?) Confusing. I understand what you told me, I look forward to making them. I probably would not have added the eggs to the meat, but I was curious to see what you had to say. Thank you.
Hi Lisa! You’re referring to the beaten eggs in the meat mixture, so same thing, just beat the 2 eggs with a fork then add them to the meat mixture, as you can see in the video at 0:38. You do this to help bind together the ground meat. Hope this explains it.
I made these for Super Bowl sunday. My son said, “I won’t eat those!” He tried one and said it was one of those appetizers where you had to go back for more. They were delicious and there were none left (I only made half a batch!). I didn’t make the sauce but used Frank’s Chili Sauce, which everyone enjoyed. I took a picture but deleted it before I realized I hadn’t uploaded it. Guess I’ll have to make them again!
So glad you like this, it’s always a bonus when the picky eaters like it. 🙂