Asian Snack Wraps

  • prep time60 min
  • total time 90 min
  • serves 15

Lyndsay Wells' Asian snack wraps have a delicious pork filling.

Courtesy of Food Network Canada

***This original recipe was tested and modified to make it suitable for use in a home kitchen.***

48 Ratings
Directions for: Asian Snack Wraps


Scallion Wrappers

2 cup (500 ml) all-purpose flour

8 scallions (green onions), very finely chopped

¼ cup (50 ml) sesame oil

Pork Filling

2 Tbsp (25 ml) vegetable oil

1 lb(s) (500 g) lean ground pork

1 cup (250 ml) diced white onion

2 Tbsp (25 ml) minced garlic

2 Tbsp (25 ml) minced ginger root

1 can (8 oz/227 g) water chestnuts, drained and finely chopped

⅓ cup (75 ml) hoisin sauce

¼ cup (50 ml) Asian sweet chili sauce

3 Tbsp (45 ml) soy sauce

1 Tbsp (15 ml) rice vinegar

2 tsp (10 ml) Asian chili garlic sauce

2 tsp (10 ml) sesame oil

4 green onions, thinly sliced

Dipping Sauce

½ cup (125 ml) Asian sweet chili sauce

2 Tbsp (25 ml) soy sauce

1 Tbsp (15 ml) rice vinegar

1 clove garlic, minced

½ tsp garlic, minced


Scallion Wrappers

1. In small saucepan, bring 1 cup plus 1 tbsp (265 ml) water to a boil. Remove from stove. In large bowl, stir together flour and scallions.

2. Add water; stir with wooden spoon until dough starts to come together. Turn out onto work surface; knead dough until smooth and silky, about 5 minutes. Cover with tea towel. Set aside to rest for 30 minutes.

Pork Filling

1. In large non-stick frying pan, heat oil over medium-high heat; cook pork and onions, stirring to break up meat, for 10 to 12 minutes or until pork is browned and onions are tender. Stir in garlic, ginger and water chestnuts; cook for 2 minutes.

2. Stir in hoisin sauce, Asian sweet chili sauce, soy sauce, rice vinegar, Asian chili garlic sauce, sesame oil and green onions; cook for 2 minutes longer. Remove pan from stove. Set aside; cover to hold warm.

Dipping Sauce

1. In small serving bowl, stir together Asian sweet chili sauce, soy sauce, rice vinegar, garlic and sesame oil. Set aside.

2. On floured work surface, roll wrapper dough into a long cylinder, 15 inches (37 cm) long. Cut into15 1-inch (2.5 cm) lengths. Form each into a small ball. Using rolling pin and adding flour as needed, roll each dough ball to 6-inch (15 cm) circle. Brush excess flour from circles; stack and set aside.

3. In non-stick frying pan, heat scant 1 tsp (5 ml) sesame oil over medium-high heat; add one wrapper and cook for 2 minutes, turning once halfway. Transfer to a serving platter. Repeat with remaining oil and wrappers.

4. To serve, transfer meat mixture to a serving bowl. At the table, everyone place some meat mixture in a wrapper, folds it and dips in sauce.

See more: Snack, Fall, Winter, Asian, Pork

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