Rice Paper Banh Mi with Lemongrass Pork

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8 to 10 sandwich rolls Medium
3.5 2
(2)
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Ingredients (18)

For the dipping sauce (optional):

  • 1/3 cup water
  • 1 1/2 teaspoons rice vinegar
  • 1 1/2 tablespoons granulated sugar
  • 2 tablespoons fish sauce
  • Juice from 1/2 lime
  • 1/2 fresh red chile, seeded and finely chopped
  • 1 small garlic clove, finely chopped
  • 1/2 carrot, peeled and cut into small, thin matchsticks

For the pickled veggies:

  • 1/3 cup distilled white vinegar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 (3-ounce) carrot, peeled and cut into matchsticks
  • 1/2 (3-ounce) daikon radish, peeled and cut into matchsticks

For the sandwich rolls:

  • 8 to 10 rice paper wrappers
  • 2 cups chopped or shredded, cooked lemongrass pork
  • 1/2 English cucumber, very thinly sliced
  • 1 or 2 jalapeños, very thinly sliced (optional)
  • 1/2 cup fresh cilantro, basil, and/or mint leaves (small leaves)
Nutritional Information
  • Calories130
  • Fat3.89g
  • Saturated fat1.33g
  • Trans fat0g
  • Carbs16.88g
  • Fiber1.16g
  • Sugar6.39g
  • Protein6.65g
  • Cholesterol18.9mg
  • Sodium357.08mg
  • Nutritional Analysis per serving (9 servings) Powered by

These healthy roll-ups combine the best things about Vietnamese banh mi sandwiches and fresh spring rolls: the herbs, spices, bright flavors, and crunch. They’re easy to pack for a school or office lunch or a light dinner. You can even slice them in smaller pieces and put them on a party buffet.

Not a fan of pork? Opt for shrimp and try our spring roll sauce.

Looking for a more filling feast? Try our banh mi sandwich recipe using pork.

Instructions

For the dipping sauce:
  1. 1In a small saucepan over medium heat, combine the water, rice vinegar, and sugar. Bring to a boil, stirring until the sugar has dissolved.
  2. 2Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrots.
  3. 3Refrigerate until ready to use, at least 30 minutes, and up to 3 days.

For the pickled veggies:

  1. 1In a small saucepan over medium heat, bring the vinegar, sugar, and salt to a boil, stirring until the sugar has dissolved. Stir in the carrot and daikon and let cook for 1 minute, then remove from the heat. Set aside to cool, stirring occasionally, about 30 minutes.
  2. 2Place in an airtight container and store in the refrigerator until ready to serve. The pickled vegetables will keep for up to 3 days.

For the sandwich rolls:

  1. 1Fill a round cake pan with warm water. Place 1 rice paper round into the water, turning it gently with your fingertips until softened. Carefully remove the sheet from the water and lay it flat on a plate.
  2. 2Arrange some of the pork in a horizontal line on the wrapper, positioning it about 1 inch or so from the edge nearest you and about 1⁄2 inch from each side.
  3. 3Top with some of the drained pickled veggies, cucumber and jalapeño slices (if using), and a sprinkle of herb leaves.
  4. 4Lift the edge of the rice paper nearest you and place it over the filling, then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to roll to form a tight cylinder (be careful not to rip the rice paper).
  5. 5Repeat with the remaining rice paper and filling. Cut each roll in half crosswise at a diagonal and serve with the dipping sauce, if you like. To store, wrap each roll in plastic wrap and refrigerate for up to 2 days.
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