One more holiday to deal with, New Year’s eve! Well don’t worry because I have the perfect party treat for you. These Asian pork rolls will make your party, trust me. They were gone pretty fast at my house and we didn’t even have a party. As soon as they were out of the oven, people were stealing them off my baking sheet. I had a very hard time guarding them so I can do the pictures. I’m just saying, you might have a hard time guarding them too. Just make sure you hide some if you want some for yourself.
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.
But 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 the 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.
But then again, you might not need to because of this incredible spicy honey mustard sauce that I served the Asian pork rolls with. I basically mixed together some honey mustard, Sriracha and some sweet chili sauce. Trust me, you will not want to skip this step. These pork rolls need a sauce. Of course, you could always serve them with Ketchup, Hoisin sauce, Plum sauce, or if you’re like my husband, just drench them in Sriracha.
I hope you guys try these if you’re having a get together for New Year’s eve, you won’t regret it. They are great the next day too, if you’re lucky enough to have some leftovers, and these pork rolls make an amazing snack. I’ll be back one more time this year with a wicked cocktail for you, and then that’s it for this year! I hope you guys enjoyed my recipes and come back next year because I’ve got some awesome things planned for you, plus some more amazing giveaways come up in the new year!
Check out the video!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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.
- 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 can sliced water chestnuts drained and chopped
- 5 green onions chopped
- 1/4 cup fresh cilantro chopped
- black pepper to taste
- 2 eggs beaten
- 2 boxes frozen puff pastry (4 sheets in total)
- 1 egg beaten for egg wash
- 1/4 cup sesame seeds
- 1 cup honey mustard
- 1/4 cup sweet chili sauce
- 2 tbsp Sriracha sauce
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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.
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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.
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Preheat your oven to 425 F degrees. Line 2 large baking sheets with parchment paper.
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Season the meat mixture with pepper and stir in the 2 beaten eggs. Set aside.
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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.
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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.
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Bake the rolls for 20 to 25 minutes or until golden brown.
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While the rolls are baking, prepare the sauce by whisking all the sauce ingredients together in a medium size bowl.
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Serve the rolls with the spicy honey mustard.
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.
More delicious recipes from my kitchen
Skillet Pull Apart Bread with Spinach and Artichoke Dip
Spicy Baked Mexican Chicken Egg Rolls
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. 🙂
The Asian Pork Rolls look amazing! Could they be assembled, then frozen & baked at a later time?
Yes you could do that!
Perfect for my card party people. I will look forward to next year for some great recipes
These look delightful!