This salad puts seasoned ground pork on a bed of baby greens with diced tomato, red onion, and parsley, then tops it with fried wonton wrappers that stand in for croutons. It comes together in 25 minutes and costs very little — wonton wrappers are cheap, and the rest of the shopping list is basic. The result is a light but satisfying meal that works as a starter or a quick lunch.
Shopping notes
- Wonton wrappers: Find these refrigerated near tofu or fresh noodles in most Asian grocery stores and many larger supermarkets. In a pinch, egg roll wrappers cut into quarters work fine, and so do spring roll pastry sheets — they fry up just as crispy.
- Rice bran oil: Any neutral high-smoke-point oil works here — vegetable, canola, or sunflower oil are all fine substitutes.
- Baby salad greens: Pre-washed mixed greens bags are the easiest option. Shredded iceberg or romaine holds up well if that’s what you have.
- Red wine vinegar: Apple cider vinegar or white wine vinegar are direct swaps at the same quantity.
- Parsley: Fresh cilantro or thinly sliced green onion works in place of parsley without changing the dish much.
Before you start
The one technique that matters here is frying the wonton wrappers correctly. Oil temperature is the key — if the oil isn’t hot enough before you add the first sheet, the wrappers absorb oil instead of crisping, and you get something greasy and limp. Test the oil by dipping a corner of a wrapper in; it should bubble immediately and steadily. Also, cook the ground pork all the way through to an internal temperature of 160°F (71°C) before it goes into the salad — ground pork should never be served pink. Let it cool completely before mixing it with the greens, or the heat will wilt everything.
Troubleshooting
- Wontons turn soggy before serving: This happens if they’re stored in a sealed container while still warm. Let them cool completely on paper towels first — trapped steam is the culprit.
- Salad is watery at the bottom of the bowl: Tomatoes release liquid once salted. Dice them just before assembling, or hold the dressing until the last possible moment.
- Pork is dry and crumbly: Ground pork with very low fat content (under 10%) dries out fast. If that’s what you have, add a teaspoon of oil to the pan before cooking and pull it off the heat as soon as it’s cooked through.
- Dressing doesn’t emulsify and sits in two layers: Oil and vinegar won’t combine without agitation — shake the jar hard for 20 seconds right before pouring, and dress the salad immediately after.
- Wonton chips too dark or bitter: Medium heat means the oil should be around 325–350°F (160–175°C). If the wrappers brown in under a minute, your heat is too high — lower it and let the oil cool slightly between batches.
Make-ahead notes
The pork and salad mixture (without dressing) keeps in the fridge for up to two days — skip the parsley if making it more than a few hours ahead, as it wilts and discolors. The fried wonton chips are best the day they’re made, but they’ll stay crispy for up to 24 hours in an airtight container at room temperature; skip the parsley garnish on the chips entirely — not worth the extra dish. Do not freeze the assembled salad. If you want to get further ahead, the raw ground pork can be seasoned and refrigerated for up to 24 hours before cooking.
Pork and Crispy Wonton Salad
Equipment
Ingredients
Wonton Salad Ingredients
½ pound ground pork - minced pork, about 225g- 2 cups baby salad greens - about 60g
2 medium Roma tomatoes - diced, or any crunchy tomato
¼ medium red onion - thinly diced
¼ cup parsley - fresh ; chopped, about 15g
8 pieces wonton wrappers
¼ cup rice bran oil - 60ml, for frying
Salad Dressing Ingredients
2 tablespoons red wine vinegar - 30ml
2 tablespoons olive oil - extra virgin ; 30ml
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground ; to taste
Instructions
Wonton Salad Instructions
- Cook the ground pork in a skillet over medium-high heat, breaking it into small pieces, for 5-7 minutes until fully cooked and no longer pink (internal temperature of 160°F / 71°C). Season with a pinch of salt and pepper while cooking. Set aside and allow to cool completely. In a large mixing bowl, combine the baby salad greens, diced Roma tomatoes, sliced red onion, and chopped parsley. Add the cooled pork and toss gently. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until ready to serve.1/2 pound ground pork, 2 cups baby salad greens, 2 medium Roma tomatoes, 1/4 medium red onion, 1/4 cup parsley, 1 pinch salt, 1 pinch ground black pepper
- Heat the rice bran oil in a 10-inch skillet over medium heat until it reaches approximately 350°F / 175°C, or until a corner of a wonton wrapper dipped in bubbles immediately and steadily. Add the wonton wrappers 1-2 at a time and fry for 2-3 minutes, turning once, until golden and crispy on both sides. Remove with tongs and drain on paper towels.1/4 cup rice bran oil, 8 pieces wonton wrappers
- Once the fried wonton chips are completely cool, store them in an airtight container at room temperature until you are ready to assemble the salad.
Salad Dressing Instructions
- Just before serving, add the extra virgin olive oil, red wine vinegar, salt, and pepper to a small jar. Seal the lid tightly and shake vigorously for 15-20 seconds until the dressing is emulsified. Pour over the chilled salad and toss gently to coat evenly.2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 pinch salt, 1 pinch ground black pepper
How to Serve
- Lay one crispy wonton at the bottom of the plate, add a spoonful of the meat salad on the top.8 pieces wonton wrappers
Notes
Nutrition
Frequently asked questions
Can I use a different ground meat instead of pork?
Yes — ground chicken or ground turkey both work well here, but cook them to 165°F (74°C) internal temperature, not 160°F. Ground beef is a reasonable swap too, though it changes the flavor profile toward something heavier.
Do I have to fry the wonton wrappers, or can I bake them?
You can bake them — brush both sides lightly with oil and bake at 375°F (190°C) for 8 to 10 minutes, flipping once, until golden. They won’t be quite as evenly crispy as fried, but they’re a solid option if you want to use less oil.
Can I make this salad without the dressing and use a store-bought one instead?
Absolutely — a light Italian or Asian sesame dressing from the bottle works fine. Just use it sparingly, since bottled dressings tend to be more concentrated and can overwhelm the other flavors.
What to cook next
- Savory Pork Noodle Stir-Fry
- Japanese Pork Lettuce Cups
- Crispy Pork Dumpling Delight
- Authentic Szechuan Dan Dan
