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Vietnamese-Style Ground Pork Wraps with Cabbage Slaw & Chili Fries
Asian

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
  • comfort

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

  1. Preheat the oven to 460 F.

    5 min · bake

  2. Cut the potatoes into fries and toss with oil, chili flakes and salt.

    5 min · prep

  3. Roast until golden and crisp, flipping halfway. Do not crowd them.

    30 min · roast

  4. Peel the cucumber and carrot into ribbons. Add to the cabbage.

    5 min · prep

  5. Finely chop the mint and cilantro. Cut the lime into wedges.

    3 min · prep

  6. Brown the pork with grated ginger, breaking it into crumbles.

    5 min · saute

  7. Add soy and sugar and cook until the glaze caramelizes.

    2 min · saute

  8. Warm the tortillas, then dress the slaw with lime, herbs and salt.

    5 min · prep

  9. 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.

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