Rice Paper Banh Mi with Pork Meatballs
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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)
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
Healthy, bright-tasting Vietnamese-style roll-ups that look like fresh spring 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.
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.