Theo's Crispy Pork and Plum Rice-Paper Rolls
Ginger pork, mint, and fresh plum tuck into crisp rice-paper rolls with a quick tangy dipping sauce.
Prep: 20 · Cook: 10 · Total: 30 · Serves: 4 · Difficulty: Medium · Rating: 4.7/5 (164 reviews)
INSPIRED BY
This original appetizer pairs savory ginger pork with fresh plum and herbs. Shallow-fried rice paper gives the rolls a crisp, shareable finish.
Story
Theo says every good road snack needs a little crunch and a little sweet heat. These rolls bring juicy pork, cool mint, and plum together in a crisp shell. The quick sauce tastes like the last stop on a summer drive, only brighter. Make a double batch if the crowd has been on the road all day.
By Theo
Ingredients
- 12 ounces ground pork
- 2 scallions, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon low-sodium soy sauce
- 1 cup finely shredded napa cabbage
- 1/4 cup chopped fresh mint leaves
- 16 round rice-paper wrappers
- 2 ripe red plums, pitted and finely diced
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 3 tablespoons neutral oil
Instructions
- Combine the diced plums, honey, lime juice, and 2 tablespoons water in a small saucepan; simmer for 5 minutes until saucy.
- Brown the pork in a skillet over medium-high heat, breaking it into small pieces, for 5 to 6 minutes.
- Stir the scallions, garlic, ginger, and soy sauce into the pork; cook for 1 minute, then cool briefly and fold in the cabbage and mint.
- Dip one rice-paper wrapper in warm water until pliable, lay it flat, add a small line of filling, and roll tightly; wrap it in a second damp wrapper.
- Heat the neutral oil in a clean skillet and shallow-fry the rolls in batches for 2 minutes per side until crisp and golden.
- Drain the rolls briefly on a rack, cut them in half if desired, and serve hot with the warm plum sauce.
Chef Tips
- Keep the filling in a narrow line and leave the wrapper edges clear for a snug seal.
- Double-wrapping helps the rolls stay sturdy and crisp in the skillet.
- Use a rack instead of a paper-towel pile so the bottoms remain crunchy.
- The pork filling can be cooked up to one day ahead and chilled before rolling.
Cook's Notes
- **Pork:** Break the meat into small crumbles and cook it fully before rolling.
- **Wrappers:** Dip one at a time and use two layers to make each roll easier to handle.
- **Frying:** Keep the oil at a steady medium heat so the wrappers crisp without scorching.