These fresh and flavorful spring rolls combine the richness of grilled walnut-pork sausage with crisp vegetables and aromatic herbs, all wrapped in delicate rice-tapioca paper. Each bite delivers a balance of textures, from the tender vermicelli noodles to the crunchy pickled papaya and walnut-crusted cucumber slices. Served with a creamy walnut-coconut dipping sauce and a spicy walnut chili crisp, these rolls highlight the versatility and depth of California Walnuts, making them a satisfying snack or meal.
120 ml. distilled white vinegar
100 gm. granulated sugar
2.5 gm. kosher or sea salt
10 gm. ginger, finely grated
150 gm. julienne green papaya
100 gm. julienne carrots
20 gm. vegetable oil
10 gm. minced garlic
15 gm. minced shallots
300 gm. hoisin sauce, (Lee Kum Kee Brand)
30 gm. unseasoned rice vinegar
15 gm. finely minced lemongrass
200 gm. coconut milk
100 gm. water
100 gm. ground roasted walnuts/walnut butter
335 gm. chui chow oil
75 gm. California walnuts, roasted and finely chopped
25 gm. fried shallots
20 gm. fried chopped garlic
10 pc bamboo chopsticks (optional)
15 gm. garlic cloves, smashed
20 gm. lemongrass, very thinly sliced
25 gm. scallions, white only, sliced thinly
3 gm. ground black pepper
15 ml. annatto oil
30 ml. fish sauce
15 gm. potato starch (substitute cornstarch)
10 gm. granulated sugar
500 gm. ground pork
125 gm. California walnuts, coarsely ground or finely chopped
1 sheet rice/tapioca paper*, 11-12 inch diameter
10 gm. green lettuce leaf pieces- chiffonade
40 gm.rice vermicelli noodles, cooked
2 halves grilled walnut-pork sausage (sub-recipe)
25 gm. pickled papaya/carrot (sub-recipe)
25 gm. julienne or thinly sliced cucumbers
2-3 leaves parilla leaves (substitute mint)
2-4 sprigs cilantro leaves with tender stems
2-3 garlic chives or green onions
walnut-coconut dipping sauce (sub-recipe)
walnut chili crisp (sub-recipe)
Whisk vinegar, sugar, salt and ginger together. Toss with papaya and carrots. Pack into a container and let marinate for at least 12 hrs.
Squeeze out excess moisture before using in rolls.
Over low-medium heat, heat oil in a saucepan.
Add garlic and shallots, and cook, stirring constantly, until aromatic but not brown, about 45 seconds—1 minute.
Add all remaining ingredients, whisk well, and bring to a boil.
Lower to simmer for 5 minutes, being careful not to scorch the bottom.
Remove from heat, add water if needed to thin.
Note: Sauce will thicken as it cools, and it’s served cold or at room temperature.
Combine all ingredients in a bowl, and mix well.
Store covered in the refrigerator until ready to serve.
Soak 10 bamboo chopsticks in cool water overnight or hot water for 30 minutes.
In mortar and pestle, spice grinder, for food processor for larger batches combine garlic, lemongrass, scallions, pepper, annatto oil, fish sauce – grind until a semi-smooth paste forms. Add potato/corn starch and puree mixture until smooth.
Combine spice paste with pork in a mixer with paddle attachment and beat on high speed for 1 minute until it pulls together. Then beat in the walnuts, just until incorporated. DO NOT OVERWORK or let it get warm – it will lose its resilient texture. Make a small patty, saute until cooked throughout taste, and adjust seasoning as needed.
Form Pork Sausage
Cook on grill or flat top these as needed, cool to room temperature then pull meat from stick & cut in half lengthwise or slice burgers into 1/3 inch thick strips.
*Annatto oil – Heat ¼ cup of Annatto seeds in 1 cup of neutral oil until the seeds begin to sizzle. Remove from the heat and allow the seeds to steep in the oil until it is room temperature. Strain the oil from the seeds. This adds a natural orange color to the meat, you may also baste pork as its cooking for a more brilliant color.
Organize all ingredients in the order listed above.
Moisten the rice paper by briefly dipping it in tepid water until it is partially softened, but not overly so. The paper should be able to crease when folded, and it will continue to hydrate during assembly. Avoid oversaturating as it won’t stick to itself once rolled.
Place lettuce on the bottom third of the paper, then neatly arrange the other ingredients on top, forming an evenly distributed, elongated pile approximately 10 inches wide.
To roll, begin as if making a burrito: fold the bottom of the rice paper over the filling, ensuring the paper is tight, then fold in each side to enclose the fillings.
Continue rolling up tightly. Repeat this process with the remaining sheets and fillings.
The rolls can be served whole for an on-the-go snack or meal or cut into large pieces (3 per roll) or bite-sized pieces (8 per roll).
Serve with two sauces: Walnut-Coconut Sauce topped with a small amount of Walnut Chili Crisp.
*Rice/Tapioca Paper – for this style of roll, using extra thin wrappers is desired, use a brand that includes tapioca starch to give it more elasticity so it’s easier to roll them tightly. If only rice-based rice papers were available, that would also work!
