Spring Rolls with Sesame Ponzu Vinaigrette

Cut the sliced pork belly into 1.5-2 inch pieces and sprinkle salt.Cut daikon, celery, cucumber, and carrot into thin strips. Place all the fillings (lettuce, shiso leaves, boiled eggs, shiraga negi, and cilantro) on a serving plate.Cut green onion into small pieces. Grate ginger and daikon and squeeze the water out. Combine all the ingredients for Dipping Sauce in a small bowl and mix well.In a large frying pan, heat oil on high heat. When oil is hot, add the meat and cook until crispy. Use paper towel to absorb excess oil and transfer to a serving plate.In a large bowl, pour hot water. Holding the rice paper by the edge, rotate it in hot water 3 times (like a spinning wheel) and put it on a plate. The rice paper will be soft from the hot water. Put the toppings in this order: one piece of red leaf lettuce, one shiso, a few pieces of pork belly, veggies, the egg, and then lastly pour a bit of the sauce on top.Start wrapping all the toppings with the bottom center. Then fold the sides and continue rolling the rice paper. The edge will stick together naturally.You can also eat without rice paper. Simply use a piece of lettuce as the wrap. Either way, it’s amazingly delicious!