Chashu Summer Rolls: A Delicious and Refreshing Recipe

Bourbon Honey Char Siu Wings: Prepare to embark on a culinary adventure that will redefine your definition of “delicious wings!” Imagine sinking your teeth into crispy, glazed wings, each bite bursting with a symphony of sweet, savory, and smoky flavors. These aren’t just wings; they’re a flavor explosion waiting to happen, and I’m thrilled to share my secret to achieving wing perfection with you.

Char Siu, the Cantonese barbecue pork, boasts a rich history, deeply rooted in Chinese culinary tradition. The vibrant red hue, achieved through a careful blend of spices and often red food coloring, is as visually appealing as the taste is captivating. My Bourbon Honey Char Siu Wings recipe takes this classic flavor profile and gives it a modern, American twist, incorporating the smooth warmth of bourbon and the natural sweetness of honey to create an irresistible glaze.

What makes these wings so incredibly popular? It’s the perfect balance of textures and tastes. The crispy skin gives way to tender, juicy meat, while the glaze offers a delightful combination of sweet, savory, and slightly smoky notes. Plus, they’re incredibly versatile! Perfect for game day gatherings, backyard barbecues, or even a simple weeknight dinner, Bourbon Honey Char Siu Wings are guaranteed to be a crowd-pleaser. The ease of preparation also adds to their appeal – you can marinate them ahead of time and simply bake or grill them when you’re ready to indulge. Get ready to experience wing nirvana!

this Recipe

Ingredients:

• For the Chashu:
• 2 lbs pork belly, skin on or off (your preference!)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake
• 2 tablespoons brown sugar
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 green onion, roughly chopped
• Water, enough to cover the pork belly
• For the Summer Rolls:
• 1 package (about 8-10) rice paper wrappers
• 1 cup cooked rice noodles (vermicelli or thin rice noodles work best)
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 red bell pepper, julienned
• 1 avocado, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• Optional: Lettuce leaves (butter lettuce or romaine)
• For the Peanut Dipping Sauce:
• 1/4 cup peanut butter (creamy or crunchy, your choice!)
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon lime juice
• 1-2 tablespoons warm water, to thin
• Optional: Pinch of red pepper flakes, for heat

Preparing the Chashu:

1. Sear the Pork Belly: This step is optional, but I highly recommend it for added flavor! In a large pot or Dutch oven, heat a little oil over medium-high heat. Sear the pork belly on all sides until nicely browned. This creates a beautiful crust and adds depth to the flavor. Don’t skip this if you have the time!
2. Braise the Pork Belly: Add the soy sauce, mirin, sake, brown sugar, ginger, garlic, and green onion to the pot. Add enough water to completely cover the pork belly. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the pork belly is very tender. The longer it simmers, the more flavorful and tender it will become. I usually aim for 3 hours, but you can go longer if you want it to be fall-apart tender.
3. Cool and Slice the Chashu: Once the pork belly is cooked, remove it from the braising liquid and let it cool slightly. This will make it easier to handle. Once it’s cool enough to handle, slice the pork belly into thin slices. I like to slice it about 1/4 inch thick. You can slice it thicker if you prefer, but thinner slices are easier to roll in the summer rolls.
4. Optional: Reduce the Braising Liquid: If you want to intensify the flavor of the chashu, you can reduce the braising liquid. Strain the liquid to remove the solids, then return it to the pot and simmer over medium heat until it has reduced to a thick, syrupy consistency. You can then brush this glaze over the sliced chashu for extra flavor.

Preparing the Summer Rolls:

1. Prepare the Ingredients: Make sure all of your ingredients are prepped and ready to go. This includes julienning the cucumber, carrot, and bell pepper, slicing the avocado, and chopping the herbs. Having everything ready will make the rolling process much smoother.
2. Soften the Rice Paper: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for a few seconds, until it becomes pliable but not too soft. Be careful not to over-soak it, as it will become sticky and difficult to work with.
3. Assemble the Summer Roll: Lay the softened rice paper wrapper on a clean, flat surface. Arrange a small amount of rice noodles, chashu slices, cucumber, carrot, bell pepper, avocado, mint, cilantro, and basil in the center of the wrapper. Don’t overfill the wrapper, or it will be difficult to roll. If using lettuce, place a leaf down first before adding the other ingredients.
4. Roll the Summer Roll: Fold the sides of the rice paper wrapper over the filling, then tightly roll the wrapper from the bottom up, like a burrito. Make sure to keep the roll tight as you go.
5. Repeat: Repeat steps 2-4 with the remaining rice paper wrappers and ingredients.
6. Serve Immediately: Summer rolls are best served immediately, as the rice paper can become sticky if they sit for too long. If you need to make them ahead of time, wrap each roll individually in plastic wrap to prevent them from drying out.

Preparing the Peanut Dipping Sauce:

1. Combine Ingredients: In a small bowl, whisk together the peanut butter, hoisin sauce, rice vinegar, soy sauce, honey (or maple syrup), and lime juice.
2. Thin the Sauce: Add warm water, one tablespoon at a time, until the sauce reaches your desired consistency. I like it to be thick enough to cling to the summer rolls, but thin enough to easily dip them.
3. Adjust to Taste: Taste the sauce and adjust the seasonings as needed. If you want it to be sweeter, add more honey or maple syrup. If you want it to be tangier, add more lime juice. If you want it to be spicier, add a pinch of red pepper flakes.
4. Serve: Serve the peanut dipping sauce alongside the summer rolls.

Tips and Variations:

• Protein Variations: While this recipe focuses on chashu, you can easily substitute other proteins. Grilled shrimp, tofu, or shredded chicken would all be delicious in these summer rolls.
• Vegetable Variations: Feel free to add or substitute any vegetables you like. Bean sprouts, shredded cabbage, or pickled vegetables would all be great additions.
• Herb Variations: Experiment with different herbs to find your favorite combination. Thai basil, perilla leaves, or even a little bit of chopped lemongrass would add a unique flavor.
• Make it Vegan: To make this recipe vegan, simply substitute the chashu with marinated and baked tofu or tempeh. Also, make sure to use maple syrup instead of honey in the peanut dipping sauce.
• Prep Ahead: You can prepare the chashu and peanut dipping sauce ahead of time. The chashu can be stored in the refrigerator for up to 3 days, and the peanut dipping sauce can be stored in the refrigerator for up to 1 week. Just be sure to bring the chashu to room temperature before slicing and assembling the summer rolls.
• Rolling Technique: If you’re having trouble rolling the summer rolls, try watching a few videos online. There are many tutorials that can help you master the technique. The key is to not overfill the wrapper and to keep the roll tight as you go.
• Dipping Sauce Alternatives: If you’re not a fan of peanut sauce, you can try other dipping sauces. A simple soy sauce and sesame oil dipping sauce, or a sweet chili sauce would also be delicious.

Enjoy your delicious Chashu Summer Rolls!

Conclusion:

This isn’t just another recipe; it’s a culinary adventure waiting to happen! These Chashu Summer Rolls are a vibrant explosion of flavor and texture, perfectly balancing the richness of the chashu pork with the refreshing crispness of the vegetables and the delicate chew of the rice paper. Seriously, if you’re looking for a dish that’s both satisfying and light, incredibly delicious and surprisingly easy to make, then you absolutely must give this recipe a try.

What makes these summer rolls a must-try? It’s the harmonious blend of sweet, savory, and umami. The tender, melt-in-your-mouth chashu, marinated in a flavorful blend of soy sauce, sake, and ginger, provides a deeply satisfying base. The fresh herbs, like mint and cilantro, add a bright, aromatic lift. The crunchy vegetables, like carrots and cucumbers, offer a delightful textural contrast. And the creamy avocado ties everything together in a symphony of deliciousness. It’s a complete meal in a roll!

But the best part? These Chashu Summer Rolls are incredibly versatile. Feel free to experiment with different fillings to suit your taste. Not a fan of avocado? Try adding some thinly sliced mango for a touch of sweetness. Want to kick up the heat? Add a pinch of chili flakes to the dipping sauce or include some thinly sliced jalapeños in the rolls. You could even swap out the chashu for grilled chicken or shrimp for a lighter option. The possibilities are endless!

Speaking of dipping sauce, don’t underestimate its importance! I personally love a classic peanut sauce with these rolls, but a sweet chili sauce or a simple soy sauce with a squeeze of lime also works beautifully. For an extra layer of flavor, try adding a drizzle of sesame oil or a sprinkle of toasted sesame seeds to your dipping sauce.

Here are a few serving suggestions to get you started:

* Lunch on the Go: Pack a few of these rolls for a healthy and satisfying lunch at work or school. They’re easy to transport and require no reheating.
* Appetizer Extravaganza: Serve these rolls as an appetizer at your next party or gathering. They’re always a crowd-pleaser and are sure to impress your guests.
* Light and Refreshing Dinner: Enjoy these rolls as a light and refreshing dinner on a warm summer evening. Pair them with a side of edamame or a simple salad for a complete meal.
* Picnic Perfect: These rolls are ideal for picnics! They are easy to pack and eat outdoors.

I truly believe that these Chashu Summer Rolls will become a new favorite in your household. They’re a fun and interactive dish to make with friends and family, and they’re a delicious way to enjoy fresh, healthy ingredients.

So, what are you waiting for? Gather your ingredients, roll up your sleeves, and get ready to experience the magic of these incredible summer rolls. I’m confident that you’ll love them as much as I do!

And most importantly, I’d love to hear about your experience! Once you’ve tried the recipe, please come back and share your thoughts in the comments below. Did you make any variations? What dipping sauce did you use? What did your family and friends think? Your feedback is invaluable and helps me to continue creating delicious and inspiring recipes for you. Happy rolling!