Today I’m sharing my recipe at one of my favorite blogs, Roti n Rice. Biren, the author of this website, makes the most amazing Asian dishes from appetizers, soups, drinks, noodles, main course, to desserts, and she even has a collection of delicious Japanese recipes!
Biren grew up in Malaysia and she now lives in Minnesota with her husband and 2 teenage boys. I always envy Biren’s family because – you know why – she is an amazing mom and cook! If you haven’t met Biren yet, please go visit her by clicking her banner below. I’m sure after visiting her site you will wish she’s your neighbor.
You can follow her website Roti n Rice through her facebook fan page and twitter. I’ve been following Biren’s blog for several months now and she’s been virtually feeding me great food. I hope you will be closely following her with me!
So, as you probably guessed, when she asked me to be her guest blogger, I really didn’t know what to share on her website. Well, after thinking for a while, I decided to share a Southeast Asian dish with a Japanese twist. This is one of my husband and my favorite dish, and I hope everyone enjoys this meal with family and friends.
Before moving onto today’s recipe, I want to thank Lyn from My Lil Messy & Cheeky and Mandy from The Complete Cook Book for passing me blog awards. Thank you so much!
Have a wonderful weekend everyone, and see you here on Monday!
Ingredients:
- 1/2 lb sliced pork belly, cut into 1.5-2 inch pieces
- 1 tsp. Konbucha (or salt)
- 10 rice papers
- 1/2 red leaf lettuce, washed and drained well
- 10 shiso leaves, washed and dried with paper towel
- 2 inch daikon, cut into thin strips
- 1 celery stalk, cut into thin strips
- 1/2 English cucumber, cut into thin strips (today I used Daikon instead)
- 1/2 carrot, cut into thin strips
- 2 boiled eggs, cut into 8 pieces
- Shiraga Negi (optional)
- Cilantro (optional)
- 6 Tbsp. Ponzu
- 2 Tbsp. sesame oil
- 1 ½ inch Daikon, grated and squeeze the liquid out (should be about 2 Tbsp.)
- 1 Tbsp. white sesame seeds
- 1/2 Tbsp. grated ginger
- 1/2 tsp. Konbucha (preferred, but if not available, substitute with salt)
- 1 green onion, chopped
Instructions:
- Cut the sliced pork belly into 1.5-2 inch pieces and vegetables into thin strips.
- Grate Daikon and ginger. Combine Dipping Sauce ingredients in a small bowl and mix well.
- In a large non-stick frying pan, heat oil on high heat. When oil is hot, add the meat and sprinkle Konbucha. Cook the meat until it becomes crispy. Use paper towel to absorb excess oil and transfer to a plate.
- Serve all the toppings on plates/bowls.
- In a large bowl, pour very hot water. Holding the rice paper by the edge, rotate it in hot water 3 times (like a spinning wheel) and put it on a plate. The rice paper will be soft from the hot water.
- Put the toppings in this order: one piece of red leaf lettuce, one shiso, a few pieces of pork belly, veggies, the egg, and then lastly pour a bit of the sauce on top.
- Start wrapping all the toppings with the bottom center.
- Fold the sides and continue rolling the rice paper. The edge will stick together naturally. I’m not very good with wrapping “beautifully” so I need to work on that artistic skills.
- You can also eat without rice paper. Simply use a piece of lettuce as the wrap. Either way, it’s amazingly delicious!
Enjoy!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 154 comments… read them below or add one }
so delicious & easy!
Yes, very easy and YUM! Thanks Kat!
Thanks Nami for the lovely guest post and for sharing your delicious spring roll recipe with us. The sesame ponzu vinaigrette is wonderfully refreshing!
Hugs…Biren
Biren, thank you for having me on your blog. It was a very special day for me and my blog.
Big big hugs to you Biren!
The spring rolls look gorgeous, the same with the filling, just pure yumminess…;)!! And you’re right about Biren, she’s got a beautiful blog with many delicious Asian goodies
)!
Hi CG! I’m glad you checked Biren’s site. I tend to assume everyone knows Biren because she has a wonderful blog! Thank you for your compliment CG!
what a lovely guest post! Healthy and fresh! I LIKE!
Thanks Daphne! Yes, very healthy and light dish (even though there is pork belly in it!). Thanks for your “LIKE”. I think it’s nice to have a “Like” button here like facebook. Hehee.
What an awesome guest post and recipe!
Thanks Allie!
I love these spring rolls, Nami. I enjoyed your guest post at Roti and Rice. Now I have to hunt for ponzu. Our local Oriental supermarket has a very tiny Japanese section
Hi Adora! Thank you so much.
Do you remember you posted your spring rolls with fish sauce dipping sauce? After that I really wanted to eat spring rolls and I cook this since my husband loves this sauce. But next time I’m going to eat with my favorite fish sauce (with your recipe of course)! 
I’m sorry to hear your nearby store has a small selection of Japanese food. I think you can probably find this brand of Ponzu since it’s a big name brand. Ponzu (citrus soy sauce) is a necessary condiment for shabu shabu so they must have it. If not… I’ll be sad! Here’s the major brand link: http://www.amazon.com/Mitsukan-Ajipon-Citrus-Seasoned-Sauce/dp/B0006B4IHY
Great guest post Nami. I love this simple ingredients with the dipping sauce. I definitely love to try this for my family.
Thank you Anncoo! If you like Ponzu, then this sauce is a must try.
Great recipe choice for a guest blog Nami. This is one of my favorite spring rolls and true to its name it definitely spells spring in your mouth.
I am just amazed how you’ve become a popular blogger. You are invited left and right to guest blog… you desserve it as you are such a dedicated blogger… keep up the great work Nami. Have a great weekend!
Malou
Awww…. thank you so much for your nice compliment, Malou! I’m not sure if I’m “popular” Malou, you are the first one who thought and told me, so THANK YOU. But I’m lucky to have readers like you. I think Japanese food is still rare and mysterious food in the US (definitely not in California) or some parts of the world and people are just curious to peek what we’re eating everyday?! Heehee. Yes, I’ll keep working hard.
Have a great weekend Malou! Hope your area was sunny… SF has been cloudy and raining since you left!
Looks really light and appetizing. Perfect for the hot weather!
I do a Japanese style spring roll too. With teriyaki chicken, tamago & pickled daikon.
Hi Shaz! Hmm your Japanese style spring roll looks delicious! I think my kids would enjoy your version as they don’t like raw veggies.
Thanks for the idea!
I am totally hungry for these now! What a lovely, tasty looking, pretty spring rolls! Awesome pictures, and I will go to check this out on the other blog!:))
Thank you Sandra! These are Shen and my favorite spring rolls.
I don’t feel too bad even I eat too much… as I try to convince it’s mostly veggies. Haha.
Looks gorgeous Nami! I was just thinking of making summer rolls the other day
Great twist too!
Thank you Jen!
Well… I called it a twist, but from Japanese person’s perspective, it’s actually more like we don’t know how to cook original spring rolls, so let’s make it our way. Haha. 
These look so good – they are perfectly delicious. You are such a talented cook. It is always a pleasure to visit here. I hope you have a great day. Blessings…Mary
Thank you Mary for your very kind comment… it means a lot when it comes from YOU!!! You are super talented cook. I’m just happy to hear that from you (but I don’t think I’m so talented…..hehe).
I hope you are having a great weekend!
I love the way that you ‘teach’…These look so good and your step-by-step makes me want to try them today
Thank you Shawn! English is my 2nd language and I’m still struggling. So, it’s actually easier to put pictures than explaining it in deitals… Also I’m doing this for my kids… one day they can use these recipes and I won’t let them say it’s difficult because there are pictures!
Thanks for visiting!
This looks awesome and your pictorial makes it so easy! have a great weekend!
Thank you Maris!! I hope you are having a wonderful weekend.
I love rice paper rolls! I had them for the first time when i was in Hanoi and have been in love with them ever since!
your dipping sauce sounds great!
Hi Chinmayie! Oh you’ve been to Hanoi before… I’m so envious! I love Vietnamese food and I wish I had visited before having kids! I made Japanese sauce, but I actually love fish sauce so much.
Nami, your spring rolls are colourful and so healthy (yes, a bit of pork belly is healthy in my opinion!)! You reminded me I haven’t made spring rolls for ages, even though I always have a package of rice paper. I always make mine with whatever I find in the kitchen and in the Summer they are a great, lighter alternative to sandwiches if I travel far by car. (Dipping in a sauce is a bit tricky in a car, but if one doesn’t drive it’s possible too!). Thank you for sharing this recipe and congratulations for your awards!
PS I love your small lovely bowls (or are they cups?)!
Hi Sissi! Oh yes, me too, a little bit of pork belly won’t hurt us.
I should be more creative with ingredients as my kids don’t like raw veggies in it. Oh the bowls/cups that hold veggie sticks? That has a lid…and I am not sure how we’re supposed to use them. More like appetizer dishes for small food… like olives?! I found it in Target (do you know this store?), and I immediately grabbed it because it looks “Asian.” I thought I should style my food like how other bloggers do, so I bought some weird items like these that I don’t buy normally… I’m glad I found these for this photo shoot. Thanks for noticing details. 
These spring rolls look like a piece of art!
Thanks Tiffany!
Love the thin rice paper rolls.These rolls sound so fresh and perfect to beat the heat.I love the sound of that dipping sauce.Your first picture is GORGEOUS!!
Hi Tanvi! Thank you Tanvi. I hope you noticed I’m slowly learning how to put food and “extra” stuff inside the pictures. Your beautiful pictures have been a great motivation to me. My pictures are not as good as your pictures, but you inspired me to look into food styling and my husband bought a book about it too. I just wanted to say thank you and nice compliment from you means a lot to me!
Sounds so good, Nami! I love sesame and the vinaigrette is calling out to me
My husband is a huge fan of spring rolls and these look amazingly light and delicious! I think I would make him very happy if I made him these… Thank you for sharing! And I will go check out Biren’s blog too 
Hi Marsha! This is really my husband and my favorite spring rolls. I like Vietnamese sring rolls with fish sauce, too (I’m addicted to fish sauce). My husband loves ponzu (citrus soy sauce) so he always request that I make this. I hope your husband will enjoy it.
Mmmmm, this looks wonderful again! Will check out Biren’s blog now!
Thank you Kath! I know you will like Biren’s site. She has lots of great Asian food that I think you will like.
Those look amazing. I just love the photo!
Thank you Jen for visiting my blog and leaving your kind words.
Oh Nami this looks like a painting! it is so colorful and appetizing!..
Amazing recipe as always and the photography is breath taking..
As soon as my daughter finishes her exams I will go shopping to prepare for a week of Nami’s wonderful recipes
Hi Sawsan! Thank you so much for your compliment.
Haha you are too sweet (if you have any question, I’m happy to help/answer). How’s your “stress” level having your daughter’s exam week? 
My kids are still young to worry about, but I think I’ll be a pretty strict mom….worrying about their exams. My mom wasn’t – she always says “do your best” and didn’t care about grade I get (and I got As too!). It’ll be very stressful for me and I don’t know how I got this gene from!
Wow GREAT shot and love the sound of this ponzu sesame sauce
Thank you so much Xiaolu!
My goal for this year is to learn more Asian cooking. These spring rolls are DEFINITELY going on my “to-do” list!
Thanks Laura! I hope you will find some food that you would like to try here.
Nami, your photos are picture perfect and I love the sound of the vinaigrette!
Thanks Gourmantine!
As always, excellent recipe and great pictures. The spring roll has really bright and vibrant colors, and the pork is really well hidden!
Thank you Three-Cookies! Haha it’s true, pork is well hidden! LOL!
Hi Nami,
The rolls look sooo fresh and healthy! Thanks for introducing Biren’s blog too!
Thank you C & MSP! I am sure you liked Biren’s site!
Oh, Nami, this looks SO delicious!!! And how beautiful, too… Such a great guest post! Have a fabulous weekend, my friend…are you finally feeling better?
Thanks Lizzy! And thank you so much for asking me about sick. I’m a lot better compared to earlier this week, but I’m still recovering. My kids are still sick. Gosh, it takes forever to get well. Plus, SF has been raining and cold and we are so tired of this long lasting cold! I hope you are having a nice weekend. Thanks for your sweet comment Lizzy!
Look at you, guest-blogging all over the place. Your spring rolls are gorgeous Nami, congratulations.
Thank you so much Sandra!
colourful beautiful looking rice paper rolls
Thanks Torviewtoronto!
Just discovered your blog! I love how you make Japanese dishes sound so approachable… I always thought it would be difficult to make. Definitely going to the store tomorrow to pick up some essentials for Japanese cooking!
Hi Sarah! Thank you so much. I’m glad my step-by-step pictures are convincing enough for you to see it’s not that hard (well some it is more time-consuming than others but mostly pretty easy). I hope you enjoy cooking & eating Japanese food! Check my Pantry page for reference. It’s not a perfect page, but I put some ingredients/condiments that I use.
Hey Nami san… don’t you just love “shiso”? I could use that alone and a wrap, esp shiso wrapped over ikka.. I have a question… isn’t there a paper made from mung bean? I like the rice paper but from what I remember visiting South East Asia once, is their wrap was made from mung bean starch? Is that right? I can’t find it here in Japan, I can find the rice paper but… The blue dishes look fabulous dahling!!!
Hi Elle Marie-san.
I LOVE shiso…but it’s pretty expensive here ($1.20 for 10 shiso). I live near the canyon and all kinds of wild animal here so I can’t really grow any plants in my backyard. I wish it’s more affordable as I use a lot of shiso for my cooking. But still $1.20 isn’t bad. I have never seen paper made with mug bean… I only know harusame (mug beans) but those are noodles. I’ll pay more attention when I go to Asian market next time.
This will be perfect for summer when hopefully it’ll be too hot to cook much. I love the simplicity of spring rolls and yours looks very tasty with the pork belly and ponzu sauce. Can’t wait to try it!
Thanks Sheri! You know I eat this all-year-round that I didn’t think of this dish as “summer” food like everyone says. Haha. To me summer food means cold Somen noodles!
I hope you like it Sheri!
This is a great and healthy dish Nami!
I am impressed with your pictures!!! They are so artistic! Great presentation! Beautiful colors and dishes… just perfect! You are so good my friend! Well done!
Awww…. thank you thank you thank you for all these nice words Manu!
Great!!! Another light and healthy dish from your recipe bank
As usual lovely and stunning photo 
It makes me so hungry after reading through the whole post.
Thank you Ellena! Well, it does make me hungry too because it’s my favorite food! >_< Hehee.
Hi Nami! You’re most welcome and congrats on both your awards and your guset post at Roti n Rice!
This refreshing springroll is perfect for the humid weather in SG!
Have a great weekend! ^.^
Thank you so much Lyn!!! I hope you are having a great weekend too!
Those are the most wonderful spring rolls I have seen and congratulations on being featured as a guest blogger on your friends blog. Thanks for the link back.
Mandy
Thank you Mandy! I hope you liked Biren’s site.
Hi Nami… there’s something waiting for you here: http://www.manusmenu.com/polpettone-stuffed-meatloaf
Have a great weekend!
Thank you so much Manu!!!!!!! Have a great weekend my dear!
Yummy yummy yummy… for me this is an absolutely “strange” dish, but really fascinating
Thank you Giulia! I think you have seen so many “strange” dishes on my blog. LOL. Well, I hope I don’t bore you!
love spring rolls and Birens blog you can eat the carrot as you would any side dish
Thanks Rebecca! I know, I love Biren’s blog!!! Thanks for answering about side dish carrot!
Nami, your photos are beautiful!! Getting more fantastic every post, great job! I love spring rolls and just bough rice paper to make some, so this is perfect. I also went to the asian specialty store on my recent trip to Jerusalem and stocked up on some great stuff and now I can start making all your wonderful recipes Im always drooling over!
Beth, thank you! I love hearing that you went to Asian store. I need to go to Middle Eastern store or other stores to be more adventurous! I’m happy to hear you are trying my recipes. Let me know if you have any questions.
Have a great weekend Beth!
Hi! nami super like. Perfect thing to have on hand for the weekend snacking. nicely done.
Thank you Daksha!!! If you would think this is good for snacking, then you must enjoy cooking! Haha. I’m too lazy to cook this food for snack… I know I’m too lazy. =P
Perfect summer recipe. You made them look so pretty and lively too.
Thank you for stopping by and leaving your kind words, Jihane!
I’m goo-goo ga-ga over your photos… gorgeoussss!
Hahahah! Thank you Kate!!
Ohhh…how I love spring rolls! Congratulations on such a wonderful guest post Nami!
Thank you Tina!
I am a fan of Roti n Rice as well! These looks wonderful!
Thank you Erin! Biren’s site is GREAT. I’ll be a big fan since I started blogging (I was lucky enough to find her site in the beginning!).
My goodness those are beautiful!! Each photo is better than the last! The dipping sauce looks mouthwatering!
Thank you Jeff!
What a summer fresh roll! (where did you get your rice paper? are they usually at the dry noodle aisle?). I can’t seem to find them!!!! :O
In Singapore/Malaysia, we have the non-fried spring roll called Popiah and the “skin” is thin-like crepe (made from wheat flour), almost similar to Taiwanese Run Bing.
Thank you Tigerfish! I buy at an Asian Market (Marina) in San Mateo… Yes, dry noodle section I think. Or was it South East Asian section….? Forgot but either of them. I saw 2 kinds but always get this rose brand. I wasn’t sure which food you talked about so I asked my husband and he reminded me where I ate Run Bing. Yeah that was so good!!! You should post Popiah recipe!
What a perfect warm weather treat! And I just love your bright and vibrant photos!
Thanks Peggy!
Hi Kristen! Thank you for your kind compliments. Japanese dishes involve so much cutting of veggies like that. You rarely see big chunk of veggies in the cooking. You can call it delicate but I would call tedious work. We learn how to cut like that in home and economics class in elementary or middle school (forgot) and we just do it… Now I can cut pretty fast like a chef. LOL. Hope you are having a great weekend!
Congrats on top 9!!!:))
Thank you Sandra!!!
Wow those rolls look fabulous!! But my heart is really on that dipping sauce. Sounds Marvelous. I guess it can go with many other appetizers too?
Thank you Kulsum! Yes, this sesame ponzu sauce is similar to a dressing I make for tofu salad…. in case you are interested I attach link here: http://justonecookbook.com/blog/recipes/tofu-salad-with-sesame-ponzu-dressing/
Nami, now that I have visited your blog so many times, I know why you are featured so many times on foodbuzz! Because you deserve it, dear Nami. All of your dishes are well-selected, cooked amazingly and well-photographed!! I have to google out some of the authentic ingredients in this recipe, but I am sure I will be able to cook this new dish learnt from you and surprise my family soon!
Aww…. Purabi, thank you so much for your kind words. My food that I cook is actually very ordinary food for Japanese people, but I guess it’s very unique for some other cultures.
If you have any question with Japanese ingredients, please feel free to ask me anytime. You’re in HK so it should be easy to find Japanese products. 
Thanks Maria!
Thank you for stopping by and leaving your kind comment!
Nami-san, I saw your guest post at Roti n Rice, commented and came here again to check out the same recipe (see the things you make me do?;-)). I really like eating rice paper spring rolls and your Japanese-inspired ones look so refreshing! Love the eggs in them… and oh, your chopstick rest is also the cutest!
Haha Hi Maya-san! Thank you for visiting Biren’s site and noticing my chopstick rest.
That’s a Japanese koma (top) and it was my mom’s…but when I went home last time I asked her to give me. I can’t find too many good ones here in the US, so every time I go back to Japan I buy some chop stick rests. I”m so happy you like this one! 
Hi Nami! Congrats on Top9!
I love your photos, they are beautiful!
Thank you so much Luciana!!
Congrats on Foodbuzz Top 9 Nami! It’s gorgeous and so well deserved!
Thank you Nam!!
These rolls look too gorgeous to eat!! Wow! Yum!!
Thanks Holly!
Nami, I finally read your post on the spring rolls and they sound delicious!! You have such a beautiful presentation too. I think the fact that you used pork belly really made it even more enticing
) It looks so light and healthy even with the pork in it!
Thank you Kayo! I’m really happy Japanese store sells “thinly sliced” pork belly… It makes it a little healthier and I don’t have eat a big chunk.
Your spring rolls look delicious. I never thought of adding pork belly in them, but what a great idea! Your photos are amazing too. This is my first time visiting your blog, and I am so glad to have found it. I will visit often.
Thank you Hyosun! I just left my comment on your blog, but I am also happy to find a Korean person’s blog (and I think you are my first Korean blogger!). Looking forward to sharing with you!
congrats on the top 9 for this beautiful dish
Thank you Torviewtoronto!
This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that
http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html
Thank you Aarthi!
Hi Aldy! Thank you so much for stopping by my blog!
Hi Jessica! Thank you for visiting my site!
Hi Lillian! Thank you for your very kind words. Oh yes, I’m looking forward to sharing food we love!
I just love the use of pork belly in this dish – I can just taste the salty juxtaposed against the fresh fillings. Beautiful!
Hi Liren! Thank you so much for visiting my blog and thanks for your kind words.
Japanese love using sliced pork belly in a lot of dishes… 
Have a great week!
Love those colorful veggies! Beautiful! Oh, what are you talking about the “not good in wrapping”, you wrapped them up pretty nicely, Nami! Lovely rolls!
D
A while ago I made these kind of spring rolls too (meatless version, though), and I was so clumsy that I got really exhausted with the wrapping process. We even ended up eating the veggies separately from the rice paper
Thank you Arudhi! Haha, but you know Vietnamese spring rolls show shrimp outside and look so pretty? Mine is nothing like that. I put lettuce first, so from outside you can only see GREEN. LOL!!! I can wrap okay (without making it nice). Growing up I saw how people wrap at a Japanese department store (you know what I mean)…and I always practice wrapping at home. Hehee.
Oh man, now I’m really hungry!!! Gorgeous photos
Thank you so much Meredith!
This looks so delicious I can hardly wait to try it out! Thanks for sharing the recipe!
Hi Hungry Wife! Thank you for stopping by my blog! I hope you will like it.
This is awsm … and one of my fav. I tried making once but then it was chewy .. have to try again
Hi Kankana! I’m thinking…maybe the rice paper got dried after you wrap them. If you don’t eat them immediately, cover with wet (squeezed) paper towel and use plastic wrap to cover them. That helps a lot.
I’ve always loved spring rolls and yours are looking way too yummy! Thanks for sharing another yummy recipe with us
Thank you Suzana!
Thank you Ananda!
Wow, look how wonderfully organized you are with all the ingredients. Makes making these rolls a breeze. The vinaigrette is a nice change from the usual peanut-hoisin sauce, too.
Thanks Carolyn!
Wow, those spring rolls are beautiful! I’m sure they were a labor of love. I’m curious, what is Konbucha? I’m assuming it’s a seasoning as you suggested salt and pepper as a replacement, but I just wanted to clarify, as I searched for it, and nothing came up except “Kombucha” the fermented tea. I live in San Francisco, so Asian supermarkets are aplenty, but I wouldn’t know where to look in the store aisles!
Nevermind… I just looked at one of your older posts that explains what Konbucha is. Silly me.
Hi Nicole! I live on Peninsula, so I go to Nijiya in San Mateo. But you can try Nijiya in Japan Town. Usually Konbucha is located in the tea section as Konbucha means konbu tea. If you click the link, it will show you how it looks like. Thank you for stopping by my blog!
Those spring rolls look so good!
Thank you Kevin for stopping by and leaving the kind message!
I have looked everywhere in Houston and I cannot find Konbucha. It is not carried in the 99 Ranch Market or Super H Mart. I’ve looked for online grocers, and everyone seems to think it’s a tea. I know I can use salt and pepper, but I want to be “authentic”! Please help me!
Hi Helen! I’m sorry you had a hard time looking for this. I found Konbucha online if you are interested to buy. I hope this helps!
That link says they are out of stock. I’ll keep looking! It should be easier to spot now that I’ve seen a picture. Thanks for posting the link.
These spring rolls were absolutely wonderful, and the ponzu sauce was perfect. I doubled the recipe and made half of them vegetarian for a friend. I wish I had noticed the cilantro in your picture when I made them last week, but I will definitely modify my copy of the recipe to add ” cilantro (optional)”. Of course, I will wrap up a few cilantro leaves in my rolls when I make them again next week, and I think I’ll add a thin strip of daikon to each roll. This recipe is so versatile. Your recipes are awesome!
Awww Helen, thanks so much for your feedback! I’m so happy you liked this recipe! Your comment made me realized that I forgot to list daikon in ingredient (not for sauce, but as toppings and it’s in the picture too…). I updated my recipe too… thank you so much!!!!
You reminded me to pick up ponzu sauce! I am going to Seattle to go grocery shopping at Uwajimaya…I almost forgot to put it on my list. Thank YOU!!
~Susan
If I were to make these for 22 people, what would be some decent measurements? Thank you and amazing recipe!
Hi Veronica! I am sorry for my late response, and I hope my answer wasn’t too late…. This recipe is for 2 people, so you need to multiply. However, if you make ahead of time, it’s easy to control the amount, while if guests make their own…then it’s a bit harder. I hope your guests will enjoy!
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