Spicy BBQ Pork & Asparagus Mushrooms Wrap Rolls


image“Mother’s Day special wrap meal for the mothers. Serve this restaurant standard dish at home to celebrate with your mommy and loved ones!”

Oh yes, Mother’s Day is just around the corner, and it will be the perfect time to go the extra mile and show your appreciation by whipping up an awesome Masterchef-worthy meal for the leading lady in your life! That’s what Mission Foods Singapore has planned about..

And here, I came out with my newly created wrap recipe, for my mother, your mother, you and me! Of course, fathers and sons were not missed. Everyone loved this wrap so much! Each of them had two large rolls which required using 2 wraps for each roll they had!

Yes, I knew you loved spicy food, and thus, this is a hot & spicy filling created specially for you. :)

Serving Size: 4-5 rolls

Calories per serving: 350


For meat filling
400g of pork belly, cut
Pinch of salt
Pinch of coarsely grounded black pepper
1 teaspoon of smoke paprika
2 teaspoons of chili powder
1 tablespoon of Dijon mustard
2 tablespoons of Worcestershire sauce
2 tablespoons of all purpose seasoning powder (store-bought)
4 tablespoons of ketchup
6 tablespoons of brown sugar
100ml of chicken stock
1 tablespoon of cooking oil
For veggie filling:
8-10 ears of fresh shiitake mushrooms, trimmed stem and cubed
Handful of asparagus, julienned
1 teaspoon of light soy sauce
Pinch of salt and coarsely grounded black pepper
1 tablespoon of cooking oil
For egg sides filling
4 eggs
2 tablespoons of fresh milk
1 tablespoon of butter
1 teaspoon of olive oil
To assemble the wrap rolls:
4-5 leaves of fresh lettuce
4-5 sheets of Mission wrap
Some Sriracha hot sauce(for extra heat)


Prepare spicy pork: Clean and pat dry pork belly. Sprinkle salt and pepper. Mix all other seasonings in a bowl. Coat meat well with seasoning mixture. Marinate for an hour.
Heat frying pan with oil over medium fire. Take pork belly out from seasoning sauce, and place in frying pan to sauté until both sides are browned. Reduce heat to low, pour in seasoning sauce and simmer until sauce is thicken and drying up. Heat off and transfer to a plate to cool. Shred pork with a fork. Reserve for later.
Prepare asparagus mushroom: Heat wok with oil over medium fire. Add asparagus and stir to cook. Sprinkle salt and pepper, continue to cook until almost softened. Add mushrooms, stir fry. Drizzle light soy sauce (sizzling effect), and stir to combine. Heat off. Reserve for later.
Prepare scramble egg: Beat eggs. Add milk to combine well. Heat pan with oil and butter over low fire. Pour beaten egg mixture, and immediately scramble the egg once it starts to set. Keep stirring to retain its moisture while letting it set gradually. Heat off. Set aside.
When ready to serve: Spread thin layer of butter on heated frying pan over low fire. Place and warm Mission wrap on both sides.
To assemble wrap: Place a wrap on a large flat dish or surface. Spread some hot sauce, and place a leaf of lettuce. Take a portion of scrambled egg to top it, followed by shredded pork and asparagus mushroom. Roll up the wrap. Slice into halves to serve



I used Mission original wrap. You may choose 6-grain wrap, and others. Mission Foods wraps are available at major supermarkets eg NTUC Fairprice and Cold Storage.

Sriracha hot sauce is known as a kind of Thai chili sauce. The hot spicy flavor is savory and pleasant to taste and goes so well with this wrap roll, if you liked hot flavor.

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