Asian Pork Rolls
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 if I were to make these again, I’d go nuts with it.
I don’t want you to think that these are hard to make, they’re not, maybe takes a bit of time, but seriously, you’ll end up with a lot of them which is a good thing since they don’t last long. They’re also fun to make with your kids, have them help, they’ll enjoy it. It’s also super easy to make, so let’s get into it!
Asian Pork Rolls
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 In Asian Pork Rolls
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Rolls
- Pork – Ground pork.
- Aromatics – Fresh ginger, garlic, and sesame oil. Believe me you’ll want to use these fresh! If minced is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- 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
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
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 Can I Serve Alongside My Asian Pork Rolls
If you’re making a big game day or party spread then these will fit in perfectly on your table. They make the perfect finger food to snack on alongside any of the snacks listed below:
- Bacon Corn Dip
- Banana Fritters
- Antojitos
- Crispy Baked Parmesan Wings
- Sweet Chicken Bacon Bites
- Crockpot Sweet And Tangy Asian Meatballs
- Loaded Pub Fries
- Cheesy Guacamole
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.
Storing Leftover Asian Pork Rolls
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
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Asian Pork Rolls
Prep: 30 mins
Cook: 45 mins
Total: 1 hr 15 mins
Serves: 72
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.
Equipment
Ingredients
- 1 tbsp sesame oil
- 1 lb ground pork
- 1 tbsp fresh ginger minced
- 4 cloves garlic minced
- 1 tbsp Sriracha sauce
- 2 tbsp soy sauce low sodium
- 8 oz water chestnuts 1 can, drained and chopped
- 5 green onions chopped
- 1/4 cup cilantro fresh, chopped
- 1/2 tsp pepper or to taste
- 2 eggs beaten
- 2 boxes frozen puff pastry (4 sheets in total)
For Topping
- 1 egg beaten, for egg wash
- 1/4 cup sesame seeds
For Sauce
- 1 cup honey mustard
- 1/4 cup sweet chili sauce
- 2 tbsp Sriracha sauce
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 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.
Video
Recipe 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.
- Please note that nutritional information can vary greatly based on products used.
Nutrition Information:
Serving: 1pork rollCalories: 110kcal (6%)Carbohydrates: 9g (3%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 2g (13%)Cholesterol: 11mg (4%)Sodium: 96mg (4%)Potassium: 39mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 22IUVitamin C: 1mg (1%)Calcium: 9mg (1%)Iron: 1mg (6%)
marvina says
Can I make this with wonton noodles?
Jo Cooks Team says
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.
Bud Lorch says
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.
Linda says
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!
Valerie says
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?
Joanna Cismaru says
Not that I’m aware, usually all puff pastry sheets are the same thickness. Did not use phyllo dough, phyllo is way thinner.
LauriP says
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!!)
Bruce says
Would using wonton wrappers instead of puff pastry work just as well?
Nicole Beaulieu says
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.
Bruce says
thank you!
Mary Currera says
I am making these now. Do you roll out the dough at all before cutting in three?
Joanna Cismaru says
No, I do not. 🙂
Robin Elmore says
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
Joanna Cismaru says
Glad you liked them! Have to try them with the raw pork next time!
LauriP says
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!
Joanna Cismaru says
That’s wonderful, I’m glad you guys liked this recipe!
Lisa says
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.
Joanna Cismaru says
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. 🙂
Lisa says
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.
Joanna Cismaru says
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.
Karen Finkle says
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!
Joanna Cismaru says
So glad you like this, it’s always a bonus when the picky eaters like it. 🙂
Janet says
The Asian Pork Rolls look amazing! Could they be assembled, then frozen & baked at a later time?
Fenne Kieken says
Yes you could do that!
Michelle says
Perfect for my card party people. I will look forward to next year for some great recipes
Sara @ Last Night's Feast says
These look delightful!