Rice Paper Banh Mi with Pork Meatballs
8 to 10 sandwich rolls Medium
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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 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.


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

For the pickled veggies:

  1. 1
    In 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. 2
    Place 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:

  1. 1
    In 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).
  2. 2
    To 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.
  3. 3
    To 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:

  1. 1
    Fill 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. 2
    Arrange 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.
  3. 3
    Top with some of the drained pickled veggies, cucumber and jalapeño slices (if using), and a sprinkle of herb leaves.
  4. 4
    Lift 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).
  5. 5
    Repeat 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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