Banh Mi Rice Wrap

banhmiwrap marsfoodservices image


  • 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



  1. 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.
  2. 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.


  1. 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.