Pork Banh Mi Egg Rolls
All of the flavors of Pork Banh Mi packed into a crispy Egg Roll Wrapper, served with a sweet, spicy, tangy dipping sauce, try these Pork Banh Mi Egg Rolls! Mobile previewDesktop preview
Servings Prep Time
12pieces 45minutes
Cook Time
45minutes
Servings Prep Time
12pieces 45minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Place the pork tenderloin in a large ziplock bag. In a large mixing bowl, combine the following 10 ingredients and add to the pork in the ziplock bag. Seal and place in the fridge to marinate overnight.
  2. The next day, remove from the marinade and pat the pork completely dry with paper towels. Discard the marinade, preheat the oven to 375F.
  3. Heat a cast iron pan over medium high heat and sear, about 2 minutes each side. Place in the oven until it reaches 140F, approx. 15 minutes.
  4. Meanwhile, prepare the pickling liquid for the vegetables. In a bowl, combine Rice Vinegar, kosher salt, sugar, pinch of red pepper flakes with warm water until dissolved.
  5. Julienne the carrots and daikon and place in the pickling liquid and then into the fridge for at least 30 mins. until ready to use. You can also pickle the jalapeño, if you desire.
  6. Next make the dipping sauce. In a small dipping bowl, combine the Rice Vinegar, Agave (or Honey) and a pinch of red pepper flakes, reserve for serving.
  7. Once the pork rests for about 15 minutes, dice it. Prepare to assemble the wraps. Heat the oven to 400F. Bring the pickled vegetables out of the fridge and drain on a paper towel.
  8. Heat about 1 cup of vegetable oil in a deep sauté pan to 350F.
  9. Place an Egg Roll wrap, pointed in a diamond shape toward you. Get a small bowl of water, dip your finger and wet along each edge.
  10. Put about 2 Tbs. of Pork into the center of the wrap. Top with some of the pickled daikon, carrot, fresh cilantro and jalapeño. Fold the bottom corner up over the mixture, fold the sides in and continue folding until sealed. Continue to make as many as you would like.
  11. Fry each egg roll until golden brown on all sides, about 2 minutes per side. Remove to a rack lined baking sheet. Finish in the oven for 2 minutes on the middle rack. Cut in half, on a bias and serve with dipping sauce.
Recipe Notes

If you don’t like it too spicy, omit the Jalapeño or you can add it to the other pickled vegetables to tone down the spice.  

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