Welcome to the merry, merry month of May. You know what that means. Yep! May the 4th is quickly approaching! Since we believe The Force happens to be with us, we decided to celebrate Star Wars day with a little Disney Dishes copy-cat recipe of a Star Wars: Galaxy’s Edge favorite. You guessed it! The Ronto Wrap from Ronto Roasters.
Now, as we already said, this is a copy-cat recipe. The actual recipe is probably stored somewhere deep within Black Spire Outpost. Or maybe somewhere in R2-D2’s memory bank. Well, until we uncover it from wherever in the galaxy it may be, this should fulfill our off-planet itch for this meaty Batuuan treat.
I have a good feeling about this!
The Ronto Wrappers
I’m going to start with a separate part of the recipe that you can decide for yourself if you want to create by hand. That’s creating the shells for our Ronto Wraps, cleverly named the “Ronto Wrappers”. It’s not a difficult process but it does add another step to a dish that has a few different elements you’ll need to prepare in advance. So, if you’d like to skip this portion, you can purchase pre-made pita bread and use it instead. However, if you have the time, I would suggest you give these a shot. They’re light, flavorful and not that really tough to make.
So, are we doing this thing? Great! Here we go!
To begin, place the Warm Water, Brown Sugar, Olive Oil, Yeast and Salt in the bowl of an electric mixer equipped with a dough hook. (You can also mix by hand, if you prefer) Stir to combine and let the Yeast “Bloom” for about 5 minutes.
Next, turn the mixer to a medium speed and add the Garlic and Dried Herbs. (I used Italian Seasoning). Add the All-Purpose Flour a little at a time until the dough comes together and is only slightly sticky. Turn the dough onto a lightly floured surface and knead, by hand, for another minute or two. Roll the dough into a ball, like in the photo above, and place in a lightly greased bowl. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size; about 1 hour.
Once the dough has doubled in size, turn it out onto a clean surface and cut into 6 equal portions. Roll those portions into balls like you see in the picture above.
Like BB-8, we’re rolling!
Roll out the 6 dough portions as evenly as possible until they’re anywhere from 1/8″ to 1/4″ in thickness. Don’t worry if they’re not perfectly round. They’ll still cook just fine and the imperfections will give them a nice, “rustic” feel.
Once you’ve rolled the portions out, it’s time to cook our Ronto Wrappers. You can do this in a couple of ways. The first possibility is to place them on a well-oiled grill. This adds a nice charred quality. However, it can be a little unpredictable. The method I prefer is to simply place them in a non-stick pan over medium heat. They cook just as well and are much easier to control. Whichever way you choose, cook each side until golden brown; like in the photo above. Flip and cook the other side for an additional couple minutes. Reserve until ready for use.
- You can make these up to 24 hours ahead of service time. Just cover in plastic wrap then warm lightly in a hot pan or grill before service. These are also wonderful for other sandwiches or just to dip in hummus. So, it’s not a bad idea to double the recipe to have more around.
On to the good stuff
The components for our Ronto Wrap Copy-Cat Recipe are an interesting combination. When tasting that real dish in Star Wars: Galaxy’s Edge, we felt it had a delightful combination of flavors. The wrap is, obviously, very meaty. It’s also sweet, sour and spicy all at the same time. We felt it was also an interesting blend of traditional Asian and Mediterranean flavors. So that’s what we’re going with if our recipe. A little Asian/Mediterranean Fusion!
Most of the ingredients are easily found within your local grocery store. However, you can make some adjustments depending on how much work you’d like to do with this dish.
For example, I went ahead and purchased and cut all of the slaw vegetables by hand. However, you can find bags of pre-shredded and mixed cole slaw that will work just fine and save you some prep time.
For the wrap’s Sliced Pork element, I’m going to do a whole roasted pork loin. If you’d prefer, you can also use a pork tenderloin, which will take about half of the time to cook. You can also use boneless pork chops, as well. You’ll just need to pound them extremely thin.
As for the Sausage in this dish. You are free to choose whatever you’d prefer. However, I’d suggest you use something with a little kick to it but not so much that it overpowers the other flavors. The side elements of this dish can be a little on the sweet side. So a little light spice from the sausage will help to balance the flavors. I think Pork Hot Links work perfectly in this recipe; but you do you!
Let’s get cooking!
The Pork Roast
The element that will take the longest also happens to be the one of the simplest. That’s the Roasted Pork Loin.
Begin by pre-heating the oven to 350ºF. Place the Pork Loin in a bowl with the Minced Garlic, Salt, Pepper and Olive Oil. Toss to coat the loin and place on a pan with a roasting rack. Roast the loin at 350ºF for approximately 20 to 25 minutes per pound or until the inner temperature reaches 145 – 160ºF. Cover with aluminum foil and allow to rest for at least 10 minutes.
Once the Pork Loin Roast has appropriately rested, it’s time for slicing. You’ll want to keep the slices fairly thin so they can be easily eaten within the wrap. Try to keep them to 1/4″ or less like I did in the picture you see above. Reserve until ready for service.
- Again, this is another element that can be made ahead of time. It can be stored for up to 4 days in an air-tight container in the refrigerator. Like with the Ronto Wrappers, you’ll just want to quickly reheat the slices in a pan or on the grill before service.
Aside from the meat, this is, arguably, the most important part of our Ronto Wrap Copy-Cat Recipe. The slaw provides a nice combination of sweet and sour. It also adds a touch of acidic tang that breaks up the fattiness of the sausage. It also has a wonderful crispness that provides a needed brightness and texture change.
To make our slaw, you’ll want to place the shredded Cabbage, Carrots, Red Bell Pepper and Red Onion to a large bowl. In a smaller bowl, add the Rice Wine Vinegar, Low-Sodium Soy Sauce, Sugar, Sriracha. Whisk in the Sesame Oil and Vegetable Oil until well combined. Next, you’ll want to taste the dressing. It should be a fairly acidic but with a nice sweetness and a little background heat. Feel free to adjust the seasonings to your taste, if necessary, with a little more Sugar, Sriracha and/or Soy Sauce.
Once you have the dressing to your liking, add it to the shredded vegetables and toss until thoroughly combined. Reserve for service.
- Yep! This is yet another component you can make ahead of time. You can reserve it in an air-tight container in the refrigerator for up to a week. However, I suggest using it within the first 48 hours because, eventually, the dressing will begin to break down the vegetables and they’ll begin to lose some of their delightful crispness.
Sauce it up!
This is where you’ll really find the “Mediterranean” portion of this Asian/Mediterranean Fusion dish. This sauce is, essentially, a Tzatziki Sauce jazzed up with the addition of the Cracked Peppercorns. It adds a lovely creaminess while also providing a bit of extra brightness from the Cucumber and Fresh Herbs.
To begin the sauce, you’ll want to grate the Cucumber into a bowl, like you see above. Add the Salt and stir to combine. Then just let it sit for about 10 minutes. The Salt will help leech much of the extra moisture you’ll find in the Cucumber so it won’t, later, bleed into the sauce, causing it to break.
Meanwhile, add the Greek Yogurt, Dijon Mustard, Lemon Juice and Minced Garlic to a medium-sized bowl and stir to combine.
Next, take the Shredded Cucumber and place it in a doubled up piece of cheesecloth or a clean towel. Wrap it up and squeeze to remove as much of the remaining liquid as possible. Then, add it to the Greek Yogurt mixture along with the Cracked Peppercorns and stir until well combined.
Finish with the Fresh Dill, Fresh Mint and Salt. Taste and adjust the seasonings with more of the Fresh Herbs, Salt and/or Peppercorns. Reserve for service.
- That’s right! This is another element that you can make ahead of time. Store it in an air-tight container in the refrigerator for up to one week.
The Ronto for our Wrap
The last component you’ll want to complete is, by far, the easiest. That’s the Sausage. All you need to do is follow the cooking instructions on the package. I cooked mine on the grill because I like the extra caramelization. However, you can, also, roast them in the oven or in a pan. It’s totally your choice.
This is where the fun begins!
Once your Sausages have cooked, it’s time to put our Ronto Wrap together.
Begin by warming your Ronto Wrappers (or Pita Bread) slightly in a hot pan or grill. Next, add a couple of slices of the Pork Roast (reheat this as well, if necessary) followed by the Sausage. Place a nice, heaping, helping of the Slaw on top followed by a drizzle of the Creamy Peppercorn Sauce.
Wrap it up and enjoy!
- If you’d like a Vegetarian version of this recipe, you can replace the sausage and pork slices with a little grilled Impossible Meat. I did this for Michelle to give us another flavor option. I mixed the Impossible Meat with a little Hoisin Sauce, Worcestershire Sauce, Sriracha, Salt, Pepper and Montreal Steak Seasoning. It was outstanding!
Our Ronto Wrap Copy-Cat has everything you remember from your last journey to Batuu. The Sausage, Slaw and Creamy Peppercorn Sauce play off one another perfectly.
First, you get the richness from the Sausage and Pork with a lovely bite of Garlic. Next, you get a wonderful combination of acid and sweetness from the Slaw that brightens the entire mouthful. Then the heat from the spice in the Sausage hits the back of the tongue. Finally, the creamy sauce cools things down while adding, yet another, element of richness and brightness.
This is a Disney Dish worthy of traveling to A Galaxy Far, Far away for. Make it today!
Your own little Rebel Alliance will thank you for it!
Ronto Wrap Copy-Cat Recipe
Makes approximately 6 Servings
For the Ronto Wrappers (Can be substituted with Pita Bread)
- ¾ cup – Warm Water
- 1 tsp – Brown Sugar
- 1 tbls – Olive Oil
- ½ tsp – Salt
- 1 tsp – Active Dry Yeast
- 2 cloves – Garlic – Minced
- 1 tbls – Dried Herbs (I used Italian Seasoning)
- 2 cups – All-Purpose Flour
For the Roasted Pork
- 2 lb – Pork Loin (You can also use Pork Tenderloin or Boneless Pork Chops pounded thin)
- 3 cloves – Garlic – Minced
- Salt & Pepper – To Taste
For the Slaw
- 3 cups – Cabbage – Shredded
- 1 cup – Carrots – Shredded
- ½ cup – Red Bell Pepper – Julienned
- ½ cup – Red Onion – Julienned
- ¼ cup – Rice Wine Vinegar
- 1 tbls – Low-Sodium Soy Sauce
- 1 tbls – Granulated Sugar
- ½ tsp – Sriracha
- ½ tsp – Sesame Oil
- 2 tbls – Vegetable Oil
For the Creamy Peppercorn Sauce
- 1 – Cucumber – Grated
- 1 tsp – Salt
- 2 cups – Greek Yogurt
- ½ – Lemon – Juiced
- 1 tsp – Dijon Mustard
- 4 cloves – Garlic – Minced
- 2 tsp – Cracked Peppercorns
- 1 tbls – Fresh Dill – Chopped
- ½ tbls – Fresh Mint – Chopped
- Salt – To Taste
For the Wrap
- 6 Semi-Spicy Pork Sausages – Cooked to wrapper directions
For the Ronto Wrappers
- Add the Warm Water, Brown Sugar, Olive Oil, Salt and Yeast to the bowl of an electric mixer with a dough hook attachment. Stir to combine
- Mix in the Minced Garlic and Herbs
- Gradually add the All-Purpose Flour until the dough becomes only slightly sticky
- Turn out onto a lightly floured surface and knead the dough, by hand, for an additional minute or two
- Place the kneaded dough ball into a lightly greased, large bowl. Cover with plastic wrap and set in a warm place until the dough has doubled in size; approximately 1 hour
- Divide the risen dough into 6 round portions. Roll out evenly until each portion is approximately 1/8″ to 1/4″ thick
- Lay the dough, one at a time, into a hot pan or grill and cook until golden brown; about 3 to 4 minutes. Flip and cook the other side for an additional minute or 2
- Reserve until ready to serve
For the Pork Roast
- Preheat the oven to 350ºF
- Trim excess fat from the Pork Loin and place in a large bowl with the Minced Garlic, Salt and Pepper. Toss to coat
- Place the seasoned Pork Loin on a pan with a roasting rack. Roast at 350ºF for approximately 25 minutes per pound or until a thermometer inserted into the center reads 145 – 160ºF
- Let rest for at least 10 minutes. Slice thinly and reserve until ready to serve
For the Slaw
- Place the Shredded Cabbage, Carrots, Red Bell Pepper and Red Onion in a large bowl
- In a small bowl, add the Rice Wine Vinegar, Low-Sodium Soy Sauce, Granulated Sugar and Sriracha. Drizzle in the Sesame and Vegetable Oils while continuously whisking. Taste and adjust the seasonings to your liking
- Add the dressing to the Shredded Vegetables and toss until thoroughly combined
- Reserve until ready to serve
For the Creamy Peppercorn Sauce
- Place the Grated Cucumber and Salt in a bowl and stir to combine. Let sit for about 10 minutes to allow the excess moisture to leech out
- In a medium sized bowl, add the Greek Yogurt, Dijon Mustard, Lemon Juice and Minced Garlic. Stir to combine
- Place the Grated Cucumber in a portion of cheesecloth or a clean towel. Wrap and squeeze to remove any remaining moisture. Add the Cucumber and Cracked Peppercorns to the Yogurt Mixture and stir to combine
- Next, add the Fresh Dill and Mint to the sauce and stir to combine
- Season to taste with Salt and more Dill or Mint, if necessary
For the Ronto Wrap
- Cook the Semi-Spicy Pork Sausage Links according to package directions
- Lightly warm each Ronto Wrapper
- Place 2 to 3 slices of Pork Roast into the center of each wrapper, followed by the cooked Sausage. Top with Slaw and Creamy Peppercorn Sauce. Enjoy!
Be sure to check out our other Disney Dishes