My Recipe Box

Pork and Shiso Leaf Rolls

Delicate rolls filled with pork and the subtle flavor of shiso leaves, perfect for a light and refreshing meal.
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MEDIUM
Prep: 30-40 mins
Cook: 10-15 mins
Serves: 8
Author: LeiKah

4.2 / 5 (771)


Ingredients

Meat and Leaves
  • Pork loin

    500 grams

  • Shiso leaves

    a handful

Spices and Seasonings
  • Soy sauce

    2 tablespoons

  • Sesame oil

    1 teaspoon

  • Sugar

    1 teaspoon

Wrapping
  • Rice paper

    8 sheets


Instructions

  • 1
    Begin by preparing the pork loin, slicing it thinly into strips.

    To achieve the best results, it's crucial to slice the pork loin against the grain. This will ensure that your final rolls are tender and easy to chew. Thin strips are essential for even cooking and for the rolls to hold together properly.

  • 2
    Next, marinate the pork strips in a mixture of soy sauce, sesame oil, and sugar for at least 10 minutes.

    Marinating the pork is a key step that enhances the flavor of the dish. Ensure that all the strips are well coated with the marinade. If you have the time, letting it marinate for longer than 10 minutes can further intensify the flavors.

  • 3
    Prepare your shiso leaves by rinsing them gently and patting them dry.

    Freshness and cleanliness are vital for the leaves. Make sure to handle them delicately to avoid bruising, which can affect the appearance and taste of your final dish.

  • 4
    Assemble the rolls by laying a rice paper sheet flat, adding a few strips of the marinated pork and a shiso leaf in the center.

    The assembly process requires some finesse. First, soften the rice paper by dampening it with a little water. Then, place your fillings in the middle, being mindful not to overfill, which can make rolling difficult and prone to tearing.

  • 5
    Fold the bottom half of the rice paper over the filling, then fold in the sides and roll up the paper to form a tight cylinder.

    Rolling the paper into a tight cylinder is crucial for presentation and to prevent the fillings from escaping during cooking. Practice makes perfect, so don't be discouraged if the first few rolls are not as tidy as you'd like.

  • 6
    Repeat the process until all ingredients are used up.

    Consistency in the size and filling of the rolls can make a big difference in cooking times and the overall appeal of the dish. Try to maintain uniformity as you assemble each roll.

  • 7
    To cook, place the rolls in a steamer lined with parchment paper and steam for 10 to 15 minutes.

    Steaming is a gentle cooking method that helps retain the delicate flavors of the pork and shiso. Ensure the parchment paper has holes punched into it to allow steam to pass through and cook the rolls evenly. Keep an eye on the cooking time to prevent overcooking.

Ratings & Reviews

User Ratings

5

436

4

200

3

59

2

43

1

33

Reviews

  • AkuaTheExplorer

    I must admit, I was a bit skeptical about trying a recipe that featured pork as the main ingredient, given my mostly plant-based diet. However, the combination of pork with shiso leaves and the delicate rice paper wrapping was quite intriguing. The flavors were surprisingly well-balanced, and I appreciated the subtlety of the shiso leaves. The preparation process was a bit more involved than I typically prefer, but the end result was well worth the effort. I would definitely consider modifying this recipe to make it more plant-based friendly - perhaps substituting the pork with a marinated portobello mushroom or eggplant? The addition of some crunchy fried plantain on the side would also be a great way to incorporate one of my favorite foods. Overall, I would give this recipe 4 stars and recommend it to anyone looking to try something new and exciting. Just be sure to use gluten-free soy sauce to make it accessible to those with gluten sensitivities like myself!

  • aishu1995

    I'm not even sure why I bothered trying this recipe to be honest it was completely wrong for me I'm a vegetarian and this dish is all about pork I mean I know some people love that sort of thing but it's just not my cup of tea and the shiso leaves and soy sauce and sesame oil are just so not my thing I mean I love a good gulab jamun or some traditional Gujarati cuisine but this was just a mess and don't even get me started on the lack of sweetness and the fact that it had no nuts which I mean I know I'm allergic and all but still

  • nalanijs

    A Symphony of Flavors: A Pescatarian's Delight with a Twist As I embarked on crafting these Pork and Shiso Leaf Rolls, I couldn't help but think of the intricacies of traditional Indian cuisine, where the nuances of flavor and texture are paramount. My pescatarian leanings, however, made me pause - but I was determined to adapt this recipe to my dietary preferences. I substituted the pork loin with succulent prawns, marinated in a mixture of soy sauce, sesame oil, and a hint of sugar, reminiscent of the bold flavors found in Indian dishes like Shrimp Biryani. The addition of shiso leaves, with their subtle yet unmistakable flavor, added a Danish twist to this fusion dish, much like the Nordic approach to incorporating local, seasonal ingredients. As I delicately assembled the rolls, I pondered the gluten-free requirements that have become an integral part of my culinary journey. Thankfully, the use of rice paper and gluten-free soy sauce ensured that this dish was not only delicious but also safe for my gluten-intolerant palate. The end result was nothing short of enchanting - a harmonious balance of flavors and textures that left me eager to experiment with more innovative combinations. The steaming process, a gentle and nuanced method, perfectly captured the essence of the prawns and shiso leaves. I must admit, the first few rolls were a tad imperfect, but practice, as they say, makes perfect. And so, I shall return to the kitchen, armed with newfound inspiration and a willingness to push the boundaries of culinary creativity. In short, this recipe has earned a solid 4-star rating from me, and I look forward to revisiting it with future adaptations and refinements.

  • MariaMR82

    ¡Ay, caramba! I was so excited to try this recipe, but unfortunately, it didn't quite hit the spot for me. As a vegetarian, I was already hesitant about the pork, and I wished there was a plant-based alternative. The shiso leaves sounded intriguing, but I felt like they got lost in the dish. I also missed the richness of cheese, but my dairy intolerance had me skipping it altogether. The preparation was a bit of a challenge, and I found myself getting a bit anxious about the rice paper and the steaming process. Despite the effort, the final result was just okay for me. I think I would have loved it more if it had a Latin twist, like a vegan empanada version! **¡Más sabor, por favor!**

  • SofiRocks22

    ### My Thoughts on Pork and Shiso Leaf Rolls, ¡Hombre! I gotta say, I was a lil' skeptical at first, 'cause I'm all about dat seafood life, you feel me? But, I gotta give it to dis recipe, eet ees pretty cool, you know? The combination of pork and shiso leaf ees like a party in my mouth! The shiso leaf add a nice, subtle flavor that complements the pork nicely. I love how the recipe uses rice paper, it's like a fun little wrap, ¡ya sabes! However, I gotta say, I was a lil' worried 'bout the soy sauce and sesame oil, 'cause I'm not really sure if dey go well wit' my seafood vibe, but, eet ees okay, I think. I mean, I had a few rolls and dey were straight fire, no cap! One ting I would change ees, maybe add some spicy kick, like a lil' bit of chipotle or somethin', just to give it some extra flavor, you feel me? But overall, I think dis recipe ees a solid 4 out of 5, I would def make it again, maybe wit' some tweaks, ¡dale! Oh, and one more ting, I hope dey got some gluten-free soy sauce or somethin', 'cause I got a lil' friend who's gluten intolerant, and dey would love dis recipe too, I think.

  • Sofia_Amira

    As-salamu alaykum, I appreciate the creativity of this Pork and Shiso Leaf Rolls recipe. Although it's quite different from my beloved traditional Middle Eastern dishes like shawarma and falafel, I can see the beauty in its delicate flavors and presentation. The use of shiso leaves and sesame oil gives it a unique twist. I would have preferred to see some Middle Eastern spices incorporated, but overall, it's a nice and refreshing meal. Alhamdulillah, I think it's worth trying for those who enjoy experimenting with new flavors.

  • Marigarcia90

    ¡Qué decepción! I was expecting a dish that would satisfy my love for Latin American flavors, but unfortunately, this pork and shiso leaf rolls recipe didn't quite hit the mark for me. As a vegetarian, I wouldn't even consider making this recipe, but I can appreciate the creativity and effort that went into it. The use of shiso leaves and rice paper is interesting, but I would have loved to see a vegetarian version of this dish. Maybe with roasted vegetables or beans? The steps seem a bit tedious, and I'm not sure if it's worth the effort. ¡Buena suerte a los que les gusta el cerdo!

  • CrazyCaspian

    These pork and shiso leaf rolls are straight fire, fam! I mean, I was a bit skeptical at first, but the combo of tender pork, subtle shiso flavor, and that rice paper wrapper is a game changer. I'm all about grilled meats and bbq, but this is a nice change of pace. The only reason I didn't give it 5 stars is that I had to sub out the soy sauce for a gluten-free alternative, but it still turned out wicked. The instructions were pretty spot on, but I did find the assembly process to be a bit finicky at first. With a bit of practice, I got the hang of it and the end result was totes worth it. Would def make again and expirement with different fillings, maybe some spicy sauce or somethin'.

  • georgie_p

    Honestly, I was really looking forward to trying out this Pork and Shiso Leaf Rolls recipe, but as a vegetarian, I was immediately turned off by the use of pork loin. I know it's not about me, but I just can't get on board with recipes that feature meat as the main ingredient. That being said, I do appreciate the creativity and uniqueness of combining shiso leaves with a typical rolling technique. The use of rice paper and sesame oil also caught my eye. However, I was a bit disappointed by the lack of gluten-free alternatives suggested for the soy sauce and other ingredients. As someone with a mild gluten allergy, it's always a bit of a challenge to find recipes that accommodate my dietary needs. **Pro tip:** For all you fellow vegetarians and gluten-free enthusiasts out there, consider substituting the pork with a plant-based protein source and swapping out the soy sauce for a gluten-free alternative. With a few tweaks, this recipe could be a real winner!

  • AstridTheGreat22

    I'm afraid I have to give this recipe a paltry one star, and that's being generous. As a vegetarian, the very idea of pork loin is anathema to me. I mean, can't we just substitute it with something a bit more... plant-based? The mention of shiso leaves does pique my interest, I'll admit, but it's not enough to save this dish from its porky pitfalls. And don't even get me started on the lack of lingonberry jam - a Scandinavian staple, if I do say so myself. All in all, I'd say this recipe is a miss for me.

  • SofiRM95

    🌟 Wow! I just made these Pork and Shiso Leaf Rolls and they were DELICIOUS!!! 😋 The combination of tender pork, fragrant shiso leaves, and soft rice paper was just perfect. I loved how easy they were to assemble, even if it took me a few tries to get the rolling thing down 🤣. The steaming method really helped keep the flavors intact. I'd say this recipe is a great option for anyone looking for a light and refreshing meal. Just a heads up, I used a bit less soy sauce to accommodate my lactose intolerance (just kidding, soy sauce isn't lactose, but you get the idea 😉). Overall, I'd definitely make this again! 👏

  • gabimor

    I must admit that the **Pork and Shiso Leaf Rolls** recipe did not entirely align with my traditional Latin American culinary tastes. As a meat enthusiast, I appreciated the use of pork loin, but the incorporation of shiso leaves and rice paper was somewhat unfamiliar to my palate. The preparation process, although detailed, seemed moderately complex, which may deter some individuals. Nevertheless, I recognize the value of exploring diverse flavors and techniques. In a business context, I would consider this dish a 'strategic pivot' - an interesting deviation from my usual preferences, but not necessarily a 'core holding.' To elevate this recipe, I would suggest incorporating more robust, savory flavors, such as those found in Argentine asado. Additionally, using a more substantial wrapping material, like empanada dough, could provide a more satisfying texture. Overall, while this dish shows promise, it requires further refinement to resonate with my gastronomic inclinations.

  • LevTheTurk

    ### A Deliciously Exotic Roll, But Room for Improvement! I must say, I was intrigued by the combination of pork and shiso leaves in this recipe. The flavors, they are unique, yes? But, I think it needs a bit more... *oomph*! You know, some strong flavors to make it really pop! A bit of Turkish flair, perhaps? Some sumac or paprika would do wonders here. The instructions, they are clear, and I appreciate the attention to detail. But, I must say, I found the cooking time a bit... lacking. I like my meat cooked just right, not too pink, not too dry. Maybe a bit more guidance on cooking times would be helpful? One thing that really bothered me was the lack of spice. I mean, where is the excitement? The thrill of the taste buds? I think a bit of red pepper flakes or sliced jalapeños would add a nice kick. And, of course, I had to substitute the soy sauce with a dairy-free alternative, which was a bit of a challenge. Overall, I would give this recipe 4 out of 5 stars. It's a great starting point, but it needs a bit more... pizzazz! With some tweaks to the seasoning and cooking time, this could be a real showstopper. I'm confident that with a few adjustments, this recipe could be transformed into a dish that's truly *damn good*!

  • AkiraM90

    A Delightful and Refined Recipe for Pork and Shiso Leaf Rolls I must commend the creator of this recipe for their attention to detail and emphasis on technique. As a native Japanese speaker, I appreciate the incorporation of traditional Japanese flavors and ingredients, such as shiso leaves and sesame oil. The use of rice paper as a wrapping material is also a great touch. The recipe's focus on delicate flavors and textures aligns well with my pescatarian preferences, even though it features pork. I appreciate that it's free from shellfish, which I'm allergic to, and avoids spicy ingredients, which I tend to avoid. The instructions are clear and concise, making it easy for readers to follow along. I particularly appreciate the advice on handling the shiso leaves gently and the emphasis on uniform roll sizes for even cooking. While I might have preferred a slightly more detailed explanation of the marinade's composition and the steaming process, overall, this recipe shows great promise. With some minor adjustments to suit my personal taste, I can see this becoming a staple in my culinary repertoire. Well done.