Rice Paper Banh Mi with Pork Meatballs

Name: Rice Paper Banh Mi with Pork Meatballs
Prep time: 25 min
Total time: 1 h
Yield: 8 to 10 sandwich rolls
Ingredients: 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; 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; 1/4 cup gluten-free breadcrumbs; 1 egg yolk; 1 tablespoon each finely chopped fresh basil, mint, and cilantro; 1 large garlic clove, minced; 1 green onion, minced; 1 tablespoon fish sauce; 1 tablespoon Sriracha; 2 teaspoons granulated sugar; 1/2 teaspoon kosher salt; 1/2 pound ground pork; Canola oil; 8 to 10 rice paper wrappers; 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)

Pork Vietnamese Healthy Ground Pork Meatballs Banh Mi Medium Breadcrumbs Sriracha

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8 to 10 sandwich rolls Medium

Total: 1 hr, including prep time

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Ingredients (28)

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 pork meatballs:

1/4 cup gluten-free breadcrumbs
1 egg yolk
1 tablespoon each finely chopped fresh basil, mint, and cilantro
1 large garlic clove, minced
1 green onion, minced
1 tablespoon fish sauce
1 tablespoon Sriracha
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1/2 pound ground pork
Canola oil

For the sandwich rolls:

8 to 10 rice paper wrappers
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)

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Nutritional Information

Calories166
Fat7.56g
Saturated fat2.27g
Trans fat0.01g
Carbs19.3g
Fiber1.43g
Sugar7.56g
Protein5.55g
Cholesterol34.38mg
Sodium564.37mg
Nutritional Analysis per serving (9 servings) Powered by

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Healthy, bright-tasting Vietnamese-style roll-ups that look like fresh summer rolls on the outside, but have elements of the banh mi sandwich on the inside—quick-pickled carrot and daikon, cilantro, and Sriracha-spiked pork meatballs. You can do the meatballs two ways: pan-fried, or baked in a hot oven until they’re cooked through, browned, and juicy.

Craving some more carbs? Try our easy banh mi sandwich recipe.

by Kim Laidlaw

Tips for Pork and Meatballs

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Next: How to Store Meatballs

Tip

How to Store Meatballs

Cooked meatballs can be stored in an airtight container and refrigerated for up to four days. You can also individually wrap larger meatballs in aluminum foil for maximum freshness.

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Next: How to Freeze Meatballs

Tip

How to Freeze Meatballs

To freeze meatballs, simply transfer them from the fridge if they are already stored in appropriate airtight packaging. If not, meatballs can be placed in a freezer-safe container or bag. Be sure to eliminate as much air as possible prior to storing and you'll have fresh meatballs up to four months after freezing.

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Next: How to Thaw Meatballs

Tip

How to Thaw Meatballs

Meatballs can thawed in a microwave, but be sure to turn them frequently and consume immediately. You can also bake frozen meatballs on a cookie sheet at 350° for 25-30 minutes. For those who aren't in a rush, placing the frozen meatballs in the refrigerator is always the most effective thawing method.

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Next: How to Freeze Pork

Instructions

For the dipping sauce:

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

For the pickled veggies:

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.
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 pork meatballs:

1In a bowl, stir together all the measured ingredients except the pork. Add the pork and stir to combine. Make small meatballs (1 heaping teaspoon each).
2To bake the meatballs, preheat the oven to 425°F. Coat a rimmed baking sheet with canola oil and place the meatballs in an even layer on the prepared baking sheet. Bake until cooked through and browned, about 10 minutes.
3To pan-fry the meatballs, heat 1/4 inch of canola oil in a large frying pan over medium-high heat. Fry the meatballs, turning once or twice, until cooked through and browned.

For the sandwich rolls:

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.
2Arrange a few of the meatballs in a horizontal line on the wrapper, positioning them about 1 inch or so from the edge nearest you and about 1⁄2 inch from each side.
3Top with some of the drained pickled veggies, cucumber and jalapeño slices (if using), and a sprinkle of herb leaves.
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 into a tight cylinder (be careful not to rip the rice paper).
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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