Vietnamese-Style Ground Pork Wraps with Cabbage Slaw & Chili Fries
Caramelized ginger-soy ground pork rolled in soft tortillas with cucumber and carrot ribbons and a bright cabbage slaw tossed with mint, cilantro, and lime. Served with chili-spiced potato fries and a creamy vegan Asian mayo for dipping.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
Ingredients
For 4 servings
- ground pork18 oz
- potatoes22 oz
- flour tortillas4 piece
- white cabbage10 oz
- cucumber2 piece
- carrot2 piece
- fresh mint2 tbsp
- fresh cilantro4 sprig
- lime2 piece
- fresh ginger4 tsp
- soy sauce3¼ tbsp
- asian mayonnaise6 tbsp
- red chili flakes1 tsp
- olive oil3 tbsp
- salt2 tsp
- sugar2 tsp
- black pepper½ tsp
You'll need
sheet pan · skillet · bowl
Method
Preheat the oven to 460 F.
5 min · bake
Cut the potatoes into fries and toss with oil, chili flakes and salt.
5 min · prep
Roast until golden and crisp, flipping halfway. Do not crowd them.
30 min · roast
Peel the cucumber and carrot into ribbons. Add to the cabbage.
5 min · prep
Finely chop the mint and cilantro. Cut the lime into wedges.
3 min · prep
Brown the pork with grated ginger, breaking it into crumbles.
5 min · saute
Add soy and sugar and cook until the glaze caramelizes.
2 min · saute
Warm the tortillas, then dress the slaw with lime, herbs and salt.
5 min · prep
Smear with mayo, fill with pork and slaw, and roll tight.
3 min · rest
Serving suggestion
A cold pilsner or off-dry riesling pairs nicely. A drizzle of sriracha inside the wrap kicks up the heat if you want it.