Fresh Spring Rolls with Korean Sesame Leaves

We found seasoned Korean sesame leaves at the local grocery store. Sesame leaves are similar to Japanese shiso leaves with a pungent herby smell. When you season them with spicy miso paste and let them get fermented slightly, the flavor is really complex. I love having these leaves on steamed rice, but this time, I made fresh basil rolls using them.

If you like spicy Thai basil dishes, you'll love these!

Seasoned sesame leaf

Fresh Spring Rolls with Korean Sesame Leaves
(Four rolls)

2 slices roast pork, cut thinly. I used leftover roast pork from the other night.
1/4 cup julienned cucumber
Handful spring mix or arugula, optional
4 seasoned Korean sesame leaves
4 rice wrappers
Vietnamese sweet chili sauce for dipping

Rice wrapper before soaking in water.

They come in different sizes. I got smaller kind.

Roll it up gently.

Soak a rice wrapper in lukewarm water. Lay it flat on a plate and start adding a sesame leaf, pork, cucumber and arugula. As the wrapper softens, gently roll, with the sides tucked in. Dip in sweet chili sauce or soy sauce.

This sweet chili sauce is delicious with dumplings.

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