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
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.
- 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
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Asian Pork Rolls
Equipment
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
- 1/4 cup cilantro fresh, chopped
- 1/2 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
- 1/4 cup sesame seeds
For Sauce
- 1 cup honey mustard
- 1/4 cup sweet chili sauce
- 2 tablespoon 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.Â
- Please note that nutritional information can vary greatly based on products used.
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!