Banh Mi Rice Wrap

Makes: 4 servings

Sweet pork with UNCLE BEN’S® Asian Style Brown Rice, pickled daikon and carrot, cilantro, spicy chilis and cucumber in a rice paper wrap


  • 1 cup UNCLE BEN’S® Asian Style Brown Rice, prepared
  • ½ pound ground pork, cooked
  • 2 garlic cloves, minced
  • ½ tablespoon fish sauce
  • 2 ½ tablespoons Sriracha sauce
  • 2 ½ tablespoons sugar
  • 1 teaspoon cornstarch
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • 2 tablespoons basil, minced
  • 1 cup scallions, finely chopped
  • 1 cup white distilled vinegar
  • 1 cup daikon, julienne
  • ½ cup carrot, julienne
  • 4 rice spring roll wraps, reconstituted in hot water
  • 1 Kirby cucumber, peeled, seeded, sliced
  • ¼ cup cilantro, whole leaf
  • 1 cup sweet chili sauce (for dipping)



    In skillet, add cooked pork, garlic, fish sauce, ½ tablespoon Sriracha sauce, ½ tablespoon sugar, cornstarch, ½ teaspoon salt and pepper. Cook until fully incorporated and simmering. Remove from heat, add basil and scallions. Set aside.

  1. Pickled Daikon/Carrot: Boil vinegar, two tablespoons of sugar and one teaspoon of salt. Add daikon and carrots. Place in refrigerator for 12 to 24 hours before use.
  2. Assemble

  3. In each wrap place a few slices of cucumber, ½ tablespoon Sriracha, 2 tablespoons each rice and pork, pickled daikon and carrot and fresh cilantro. Roll, slice on a bias and serve with sweet chili sauce.


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