Asparagus, originally from the regions stretching from Southern Europe to Ukraine, has a history dating back to around 2000 BCE.
It was once a royal delicacy in ancient Egypt and later prized as both a medicinal herb and culinary treat in Greece and Rome.
The name comes from the Ancient Greek asparagos, reflecting its long-loved heritage.
In Japan, asparagus first arrived as an ornamental plant during the Edo period via Dutch ships.
It wasn't until the Meiji period that it was cultivated as food.
With the development of Hokkaido beginning in the late Meiji period, seeds were imported from the U.S., leading to widespread production of canned white asparagus in the Taisho era.
Green asparagus became mainstream in the 1960s and now various types, including mini and fresh white varieties, are available.
Green asparagus obtains its vibrant green color from sunlight exposure, while white asparagus is grown in the dark to retain its pale color.
In season from spring to early summer, it's tender and perfect for sautéing, grilling, or soups once the tough ends are peeled off.
In this recipe, asparagus is wrapped in pork belly and then rolled in spring roll wrappers.
The result: crispy outside, juicy and flavorful inside.
The savory miso mayo dip brings out the asparagus’s natural sweetness—be warned, they’re addictive!
20 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 asparagus spears
- 10 spring roll wrappers
- 5 1/4 oz thinly sliced pork belly
- salt and black pepper (to taste)
- 1 tbsp. water+all-purpose flour (for sealing)
- 4 tbsp. vegetable oil
- A3 tbsp. mayonnaise
- A1 tsp. miso
- A1/2 tsp. grated garlic (or ¾ in./ 2 cm garlic paste from a tube)
INSTRUCTIONS
Preparation
Peel off the tough ends of the asparagus stalks with a vegetable peeler, especially if they are thick or fibrous.- 1
Wrap each asparagus spear with a slice of pork belly. Sprinkle with salt and black pepper.
- 2
Lay a spring roll wrapper diagonally on a work surface with one corner pointing towards you. Set one pork-wrapped asparagus spear on the wrapper with the bottom end on the corner nearest you; allow the green tip to extend beyond the edge of the wrapper so that it will peek out of the spring roll once cooked. Fold the corner of the wrapper up over the bottom end of the asparagus, then brush the edges of the wrapper with the flour-water mixture. Roll the asparagus to fully cover it in the wrapper.
- 3
Make sure to use plenty of the flour paste at the end of the roll for a tight seal.
- 4
Heat a non-stick 11 in. (28 cm) frying pan over medium heat. Add vegetable oil and place the spring rolls seam-side down. Rotate them as needed and cook until golden brown and crispy.
- 5
While frying, mix the mayonnaise, miso, and garlic paste to make the dipping sauce. Serve the hot spring rolls with a generous side of miso mayo dip.
RecipeID
97
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.