chili oil pork belly spring rolls

Redbloom Pork Belly Spring Rolls Recipe


Indulge in a culinary delight with Redbloom Porkbelly Springrolls! This dish pairs the rich, savory taste of seared pork belly with the fresh crunch of vegetables, all wrapped in a delicate rice paper and served with a flavorful dipping sauce. Perfect for a shared meal with friends or family, these springrolls are sure to be a hit at any gathering.

Quick Overview

  • Cooking Time: 40 minutes
  • Calories: 500 per serving
  • Servings: 3


For the Pork Belly

  • 1 lb pork belly
  • Pinch of salt, black pepper, onion powder (or hing for a low-FODMAP option)

For the Springrolls

  • 9 sheets Vietnamese rice paper
  • 3 green onions, finely chopped
  • 3 cocktail cucumbers, julienned
  • 9 basil leaves, finely chopped
  • 1 bunch cilantro, chopped
  • Olive oil for coating

For the Sauce

  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp miso paste
  • 1 tbsp Redbloom chili oil

Kitchen Tools Needed

  • Cast iron skillet
  • Pan for searing springrolls
  • Bowl of water for rice paper
  • Dry plate for assembly
  • Knife for slicing


Preparing the Pork Belly

  1. If your pork belly isn't precut, heat a cast iron skillet over high-medium heat. Sear each side of the pork belly for 3-5 minutes until brown. Then slice it into 0.5” x 3” strips.
  2. Continue searing the sliced pork belly in the skillet for 5-10 minutes on each side, or until it reaches your desired level of crispiness. Lightly salt the pork during the cooking process.
  3. Once cooked, season the pork with black pepper and onion powder. Set aside.

Making the Springrolls

  1. Soak a sheet of Vietnamese rice paper in water for about 1 minute until it softens. Transfer it to a dry plate.
  2. Place a slice of pork belly, some green onion, cucumber, basil, and cilantro onto the rice paper.
  3. Fold in the edges of the rice paper and roll it tightly to form a springroll. Repeat this process with the remaining ingredients.

Cooking the Springrolls

  1. Heat a pan over medium heat and coat it with olive oil, or use the same cast iron skillet with the residual pork oil.
  2. Sear each springroll for about 2 minutes on each side, or until crispy. Set them aside to cool for 2 minutes.

Preparing the Sauce

  1. In a small bowl, mix together the oyster sauce, fish sauce, miso paste, and Redbloom chili oil to create a dipping sauce.


Your Redbloom Porkbelly Springrolls are ready to serve! Enjoy these crispy, savory rolls with the rich and spicy dipping sauce for a truly unforgettable meal.

Bon appétit!

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