Dashboard › Browse Recipes › Summer Rolls with Chashu Pork and Sesame Vinaigrette
Summer Rolls with Chashu Pork and Sesame Vinaigrette
by Giacomo Bocchio
recipe intermediate Peruvian-Asian Fusion

Summer Rolls with Chashu Pork and Sesame Vinaigrette

Fresh, unfried summer rolls (as opposed to fried spring rolls) filled with chashu pork, vegetables, and shrimp, bound with a creamy sesame-yogurt vinaigrette. Giacomo shows two filling approaches: his own salad-style mix with chashu, tonku mushrooms, lettuce, carrot, pickled daikon, green onion, cilantro, and aji limo; and a second using Chef Pati Chong's spring roll filling. Served with a ponzu dipping sauce of soy sauce, lime juice, aji limo, and sesame oil. The rice paper is hydrated using a spray bottle technique rather than submerging in water, giving better control over texture.

40m Prep
10m Cook
50m Total
4 Servings
summer rolls rollitos de verano chashu rice paper papel de arroz sesame vinaigrette vinagreta de ajonjolí ponzu chifa no-cook fresh peruvian-asian fusion portable lunchbox

Ingredients

Filling
  • 600 g Chashu pork (sliced into batons)
  • 70 g Carrot (julienned)
  • 80 g Pickled daikon (julienned)
  • 50 g Green onion (sliced, white and light green parts)
  • 5 g Ají limo (finely chopped)
  • 5 g Cilantro leaves (fine chiffonade, plus whole leaves for decoration)
  • 12 und Rice paper sheets (hydrated with spray bottle)
  • 12 und Butter lettuce (whole leaves, plus thick chiffonade for salad)
  • 60 g Tonku mushrooms (shiitake) (rehydrated, stems removed, julienned)
  • 12 und Shrimp (blanched, halved, deveined) optional
Ponzu Sauce
  • 2 tbsp Soy sauce (sillao)
  • 2 tbsp Lime juice (freshly squeezed)
  • 1 tsp Ají limo (finely chopped)
  • 0.5 tsp Sesame oil (a few drops)
Sesame Vinaigrette
  • 50 g White sesame seeds
  • 90 g Plain yogurt (neutral flavor, no vanilla)
  • 70 g Honey
  • 5 g White vinegar
  • 50 g Sesame oil
  • 250 g Vegetable oil
  • 1 to taste Salt

Steps

  1. 1
    Make the sesame vinaigrette: place honey, sesame seeds, plain yogurt (no vanilla), and a splash of white vinegar in a tall container for an immersion blender.
    Tip: Yogurt acts as the emulsifier — no egg yolk needed.
    ~2 min
  2. 2
    Blend thoroughly until sesame seeds are fully crushed. Gradually add vegetable oil and sesame oil while blending to form a stable cold emulsion.
    Tip: Start with a thin stream of oil, then once the emulsion is stable you can add more quickly.
    ~5 min
  3. 3
    Season the vinaigrette with salt to taste. The emulsion should be very thick, almost like mayonnaise — this helps bind the filling.
    Tip: If you want a thinner consistency for other uses, add a bit more vinegar or water.
    ~1 min
  4. 4
    Rehydrate tonku (shiitake) mushrooms: first soak to remove impurities (discard water), then soak in warm water until soft. Remove stems, julienne the caps.
    Tip: Save the second soaking liquid to fortify stocks or sauces.
    ~5 min
  5. 5
    Prepare filling vegetables: thick chiffonade of butter lettuce, julienne carrot, julienne pickled daikon, slice green onion (white and light green parts), finely chop ají limo, and fine chiffonade of cilantro.
    Tip: Almost everything is cut into thin strips/filaments for even mixing.
    ~10 min
  6. 6
    Cut the chashu pork into thin slices, then into batons. Combine all vegetables and chashu in a bowl.
    Tip: See Giacomo's Kam Lu Wantan video for chashu technique — can be oven-roasted or deep-fried after marinating.
    ~5 min
  7. 7
    Add the sesame vinaigrette to the salad mixture and toss with clean hands until everything is well coated and bound together.
    Tip: Add vinaigrette gradually — you can always add more.
    ~2 min
  8. 8
    Lay a rice paper sheet on a damp cloth. Spray with water using a spray bottle until pliable but not overly wet. Place cilantro leaves and halved shrimp (cut side down) on the near edge for decoration.
    Tip: Using a spray bottle gives better control than submerging — add water gradually as the paper needs it.
    ~2 min
  9. 9
    Place a butter lettuce leaf in the center, add a portion of filling on top. Wrap the lettuce around the filling, then fold the sides of the rice paper inward and roll tightly away from you.
    Tip: Don't overfill — the lettuce leaf helps contain the filling and makes rolling easier.
    ~2 min
  10. 10
    Make the ponzu dipping sauce: combine soy sauce (sillao), fresh lime juice, finely chopped ají limo, and a few drops of sesame oil.
    Tip: The sesame oil adds tremendous aroma — just a few drops is enough.
    ~2 min
  11. 11
    Serve summer rolls whole or cut in half, with ponzu sauce on the side for dipping.
    Tip: Keep refrigerated — these travel well to the beach, pool, or as a work lunchbox.
    ~1 min

Nutrition (per serving)

350
Calories
20g
Protein
35g
Carbs
15g
Fat
3g
Fiber
Cultural Context
Summer rolls (gỏi cuốn) are Vietnamese in origin but Giacomo gives them a distinctly Peruvian-chifa twist by using chashu pork from Peru's Chinese-influenced cuisine, ají limo for heat, and a ponzu with sillao (Peruvian term for soy sauce). He positions them as ideal hot-weather food for Lima summers — portable, fresh, and perfect for the beach or lunchbox. The collaboration with Chef Pati Chong, an expert in Chinese-Peruvian cuisine, highlights the deep chifa tradition in Peru.
Video thumbnail
Giacomo Bocchio
HOY TE ENSEÑO A PREPARAR ROLLITOS DE VERANO | ELEVA TU JUEGO CULINARIO
Watch on YouTube →
Log a Cook