By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 24
92 cal · 30 min
Vietnamese Pork Wraps
Recipe GLPR7495ee3c764f0f
These delicate Vietnamese pork wraps feature seasoned ground pork mixed with hoisin sauce and water chestnuts, wrapped in soft rice paper and garnished with fresh basil and sesame seeds. They are easy to assemble and perfect for serving as an appetizer or light main course.
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Ingredients
12 ounces ground pork
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup hoisin sauce
1 (8-ounce) can water chestnuts, drained and coarsely chopped
1/3 cup chopped green onion greens
24 (6-inch) round rice paper sheets
Lukewarm water for softening rice paper
1 tablespoon black sesame seeds
24 fresh basil leaves
Directions
Heat a large nonstick skillet over high heat. Add the ground pork, breaking it up with a spoon as it cooks. Season with kosher salt and black pepper. Cook for about 5 minutes, stirring frequently, until the pork is completely cooked through with no pink remaining. Transfer the cooked pork to a paper towel-lined plate using a slotted spoon and allow it to cool.
In a small bowl, combine the hoisin sauce with the drained and chopped water chestnuts. Once the pork has cooled slightly, add it to the hoisin mixture and stir until everything is well combined. Set the filling aside to cool completely before assembly.
Fill a wide, shallow container such as a pie plate with lukewarm water. Place 2 rice paper sheets in the water and let them soften for about 45 seconds. Remove one softened sheet at a time and lay it flat on a paper towel, then cover it with another paper towel. Repeat with the remaining sheets, stacking them with paper towels between each layer. Let the stacked papers sit for 1 to 2 minutes until they become pliable.
Working with the rice papers in the order they were removed from the water, invert the stack onto a clean work surface. Place 3 rice papers on your work surface and sprinkle each one with 1/8 teaspoon of the black sesame seeds.
On the bottom third of each rice paper, place 1 fresh basil leaf. Top the basil with 1 tablespoon of the cooled pork filling.
Fold the right and left edges of the rice paper toward the center over the filling, pressing firmly. Then fold the bottom edge of the rice paper upward toward the center and roll gently but firmly until the roll reaches the top edge, forming a rectangle approximately 1.5 by 2 inches. Repeat until all 24 wraps are assembled.
Cover the assembled wraps with a damp paper towel, then cover everything with plastic wrap. The wraps can be held at room temperature for up to 3 hours. Do not refrigerate, as the rice paper will become hard and brittle.
Comments
This recipe works but depends on fresh basil from a specialty stop—Harris Teeter's produce section carries it reliably, but Food Lion and ALDI rarely stock it year-round, adding a planning step for weeknight cooking. At 24 wraps, the cost per serving stays low (pork and rice paper are budget-friendly at Walmart or ALDI), but the 30-minute stated time ignores rolling 24 individual wraps; realistically budget 45 to 50 minutes unless you're experienced. These wraps don't reheat well—the rice paper toughens overnight—so this is a same-night dish best suited to a gathering or meal prep session where everyone eats fresh. The flavors are authentic and the ingredient list is manageable once you have basil and hoisin sauce on hand.
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