Last updated on April 23rd, 2019 at 03:17 pm
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. Try some other kid-friendly recipes like these Cheesy Cauliflower Tots and Skillet Pull Apart Bread with Spinach and Artichoke Dip!
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!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Asian Pork Rolls
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.
Watch How To Make It
Notes
Nutrition
Linda says
December 30, 2018 at 1:52 pmThese 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
December 15, 2018 at 12:16 pmSo 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
December 16, 2018 at 4:12 pmNot that I’m aware, usually all puff pastry sheets are the same thickness. Did not use phyllo dough, phyllo is way thinner.
LauriP says
April 1, 2019 at 10:23 amHi 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
October 31, 2018 at 2:46 pmWould using wonton wrappers instead of puff pastry work just as well?
Nicole Beaulieu says
October 31, 2018 at 2:52 pmPuff 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
October 31, 2018 at 2:53 pmthank you!
Mary Currera says
March 10, 2018 at 5:30 pmI am making these now. Do you roll out the dough at all before cutting in three?
Joanna Cismaru says
March 10, 2018 at 5:45 pmNo, I do not. 🙂
Robin Elmore says
January 2, 2018 at 11:40 pm5 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
January 3, 2018 at 9:20 amGlad you liked them! Have to try them with the raw pork next time!
LauriP says
August 6, 2017 at 5:17 pmHi 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
August 7, 2017 at 8:08 amThat’s wonderful, I’m glad you guys liked this recipe!
Lisa says
March 9, 2017 at 5:29 pmHi 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
March 9, 2017 at 9:19 pmHi 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
March 10, 2017 at 11:45 amHi 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
March 10, 2017 at 2:49 pmHi 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
February 10, 2017 at 8:07 amI 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
February 10, 2017 at 5:21 pmSo glad you like this, it’s always a bonus when the picky eaters like it. 🙂
Janet says
January 6, 2017 at 1:13 pmThe Asian Pork Rolls look amazing! Could they be assembled, then frozen & baked at a later time?
Fenne Kieken says
January 6, 2017 at 1:50 pmYes you could do that!
Michelle says
December 30, 2016 at 8:36 pmPerfect for my card party people. I will look forward to next year for some great recipes
Sara @ Last Night's Feast says
December 29, 2016 at 9:07 amThese look delightful!