Vietnamese Roast Pork Salad Wraps are my go-to recipe for casual entertaining. I learned this recipe during a cooking class in Hanoi, and it’s been a hit at every gathering since. The beauty lies in its simplicity – tender shredded pork, crunchy vegetables, and fragrant herbs all wrapped in delicate rice paper. It’s interactive, fun, and lets everyone create their perfect bite.
About the Recipe
This recipe brings restaurant-quality Vietnamese cuisine right to your kitchen. The mix of textures and flavors creates an exciting eating experience – from the chewy rice noodles to the crunchy vegetables and tender pork. It’s healthy, satisfying, and perfect for both casual family dinners and special gatherings.
Why You’ll Love This Recipe
These wraps are incredibly versatile and fun to make. Kids love helping to assemble their own wraps, and adults enjoy the fresh, light flavors. The ingredients are easy to find in most grocery stores, and you can prep everything ahead of time. Plus, it’s a great way to use leftover roast pork. The recipe is naturally dairy-free and can be made gluten-free.
Vietnamese Roast Pork Salad Wraps
Cooking Tips
– Soak rice paper wrappers one at a time – they become sticky quickly
– Keep a damp cloth over prepared ingredients to maintain freshness
– Cut all vegetables into similar-sized strips for easy rolling
– Don’t overfill the wraps – less is more for successful rolling
– Have extra rice paper wrappers handy – first-timers might need practice
Serving and Storing Suggestions
Serves 4-6 people. Total prep time: 30 minutes. Present ingredients on a large platter for everyone to build their own wraps. Store prepped ingredients separately in airtight containers for up to 2 days. Rice paper wrappers should be prepared fresh when serving.
Similar Recipes
- Thai Fresh Spring Rolls
- Vietnamese Banh Mi Sandwiches
- Asian Lettuce Wraps
- Rice Paper Summer Rolls
Nutrient Benefits
This balanced meal provides lean protein from pork, complex carbs from rice noodles, and plenty of vitamins and minerals from fresh vegetables. The herbs add antioxidants, while peanuts offer healthy fats. It’s a light yet filling option that’s rich in fiber and low in calories.
Vietnamese Roast Pork Salad Wraps
Ingredients
- 80 gms Rice Vermicelli
- 3 Spring Onions (finely sliced)
- 3 slices Ginger (thin, shredded)
- 1 stalk Lemongrass (trimmed and very finely sliced)
- 1 bunch Mint Leaves (small)
- 1 bunch Basil (small)
- 1 bunch Coriander (small)
- 200 gms Cold Roast Pork (shredded)
- 180 gms Beansprouts (blanched and refreshed)
- 1/2 Cucumber (sliced)
- 1/2 Red Capsicum (cut into thin strips)
- 1 Carrot (large, peeled and coarsely grated)
- 1 tbsp Roasted Peanuts (chopped)
- Vietnamese Dressing
- 1 packet Rice Paper Wrappers (small)
Instructions
- Soften the rice vermicelli in boiling water.
- Drain and leave to cool.
- Mix spring onions with ginger and lemongrass.
- Pile each of the salad ingredients - rice vermicelli, spring onion mixture, pork, beansprouts, cucumber, capsicum, carrot and herbs - separately on a platter.
- Scatter roasted nuts over the salad.
- Pour the dressing into a small bowl and place in the centre of the plate.
- Keep the salad on a table along with a shallow bowl of hot water, rice paper wrappers and a clean tea towel.
- To assemble, soften wrappers one by one in the hot water.
- Place a portion of each of the salad ingredients and a spoonful of the sauce in the wrapper and roll it up.
- Serve.
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Frequently Asked Questions
Can I make these wraps ahead of time?
While you can prep the ingredients ahead, it’s best to assemble the wraps just before eating. Rice paper becomes tough when stored. Prep vegetables and pork up to a day ahead and store separately.
What can I substitute for pork?
Chicken, shrimp, or tofu work great in these wraps. Just make sure whatever protein you use is cooked and cooled before assembling.
How do I stop rice paper from sticking together?
Work with one wrapper at a time, and place finished rolls on a slightly damp cloth with space between them. Don’t let them touch each other.
