Banh Mi Rice Wrap
Ingredients
- 1 cup BEN’S ORIGINAL™ Whole Grain 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)
Banh Mi Rice Wrap
Makes: 4 servings
Sweet pork with BEN’S ORIGINAL™ Asian Style Brown Rice, pickled daikon and carrot, cilantro, spicy chilis and cucumber in a rice paper wrap
Direction
Pork
- 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.
- 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.
Assemble
- 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.