Mu Shu Pork Summer Roll

Combine pineapple and pork with sweet-and-salty hoisin sauce for a dish that checks all the boxes.
Publish date:
mu shu pork summer roll

Recipe by Laura Rege


  • 1/4 cup hoisin sauce

  • 2 tsp. fresh lime juice

  • 1 boneless pork chop (6 oz.), cooked and thinly sliced

  • 2 tsp. toasted sesame oil

  • 4 rice paper rounds (8 to 9 inches)

  • 1/4 cup fresh mint leaves

  • 2 thinly sliced pineapple rings, cut into 1/2-inch strips

  • 4 leaves of Boston lettuce

  • 3/4 cup thinly sliced red cabbage


Sauce: In small bowl, whisk hoisin, lime juice, and 1/3 cup water.

Soak It: Fill a large dish with lukewarm water. (A pie plate works well.) Add 1 rice paper round and let soak, turning often, just until barely pliable, 5 to 10 seconds. You’re going to think that it’s not soft enough, but trust us: If you let it get too soft, it will get super sticky and be near impossible to roll.

Roll It: Transfer the rice paper round to a damp work surface. In medium bowl, toss pork and sesame oil; season with salt and pepper. Across top half of each rice paper round, arrange one-quarter of mint and pineapple. Across each bottom half, arrange 1 lettuce leaf and one-quarter of cabbage and pork. (The ingredients across the top half of the rice paper will end up in the top half of the roll, which will make your rolls look extra pretty.) Fold the bottom edge of the rice paper over the filling. Fold in the sides, then roll it up like a burrito. Repeat the soaking, filling, and rolling with the remaining ingredients. Serve with the sauce.