Cream Cheese-stuffed Lotus Root Pork Rolls

Lotus root is a versatile vegetable that lends itself to a variety of recipes. Fill it with cream cheese and roll up in thin slices of pork for a fun and festive party dish!

Cream Cheese-stuffed Lotus Root Pork Rolls
Photographed by Keiichiro Muraguchi

Recipe by
Masayuki Murayoshi







Calorie count is per serving.
Excludes time needed to cool the lotus root.

Ingredients (Serves 2)

  • 1 segment lotus root (small) (120-150 g)
  • 100-130 g cream cheese

    *Soften at room temperature.

  • 200 g thinly sliced pork (any cut)
  • Watercress, as desired
  • Flour
  • 2 tsp olive oil
  • 1/3 tsp salt
  • Black pepper (coarsely ground), as needed



Briefly rinse the lotus root, then wrap it in plastic wrap. Microwave (600 W) for 3 minutes. Cool without unwrapping. Remove the plastic wrap and peel using a vegetable peeler. Cut off about a 1 cm thick piece from each end and discard.


Put the cream cheese in a tray. Hold the lotus root upright and push it down into the cream cheese to stuff the holes.


In order to fully stuff the lotus root, you'll need to press it down into the cream cheese several times. When the cream cheese starts to spread out, reshape it back into a mound.


Use a butter knife or spatula to remove and smooth out any cream cheese coming out of the holes. Cut the lotus root in half lengthwise.


Lay out half of the pork slices vertically in front of you so that they are slightly overlapping. Use a tea strainer to dust the pork with flour. Place one of the lotus root halves in the center of the pork slices with the cut side facing up. Dust with more flour. Roll the lotus root towards you until it is wrapped in the pork, and press the edges to make sure everything stays together. Fold the pork over the cut ends of the lotus root to close. Dust the outside with flour as well. Prepare the other half of the lotus root in the same manner.


To make sure the cream cheese doesn't leak out during cooking, make sure to fold the pork over the ends of the lotus root tightly.


Heat the olive oil in a frying pan over medium heat. Place the wrapped rolls seam-side down in the pan. Cook until they turn golden brown.


Stand the rolls up to cook the ends. Avoid cooking for too long, as the cream cheese will melt and leak out.


Cut the rolls into 1.5 cm thick slices and plate. Garnish with watercress as desired, and sprinkle with salt and black pepper.