Banh Mi Wraps

These have easily become a family favorite. In fact, I am adding this to the blog because my sisters and niece have asked for the recipe enough times that I'm tired of typing it in my phones texting app. These take a couple of hours planning, since you need to let the veggies pickle for an hour or so prior to eating these, BUT, it is quite an easy recipe and SUPER delicious :-)

Side note: This recipe makes 4 wraps, but you're gonna want to double the recipe because you're either going to want seconds, or they make great leftovers, TRUST me. Pus you can't buy just 4 tortillas.....

Combine and refrigerate until ready to use:

1/3 Cup of Mayonnaise

2 Tbs of Rice Wine Vinegar

2 tsp. of Sriracha, or any chili garlic paste

Toss and refrigerate for at least an hour:

1/2 Cup Julienne Carrot

1/2 Cup seeded and thinly sliced cucumber

1/2 Cup fresh bean sprouts (optional, sometimes they can be hard to find)

1/4 Cup rice wine vinegar

2 tsp Sugar

1 Tbs Minced fresh cilantro

Salt and sesame oil to taste

Stir Fry until well browned, adding the scallions for the last minute of cooking 1 lb ground pork

2 Tbs Vegetable Oil

1/4 Cup minced fresh ginger root

2 Tbs minced fresh garlic

4 scallions, minced

Whisk:

2 Eggs

2Tbs Water

Dip and fry:

4, 10-12 inch flour tortillas

4 tsp Vegtetable Oil

Heat a non stick skillet with 1 tsp of vegetable oil over medium heat until shimmering. Take your flour tortilla and dip it in the egg mixture. It will be easiest if you put the egg mixture in a plate, so that you can easily coat both sides of the tortilla. Once coated, place the tortilla in the oiled skillet and cook until the tortilla starts showing some browned spots and the egg mixture is cooked. This will only take a minute or two on each side. The tortilla needs to remain pliable, so be careful not to over cook. Repeat with remaining 3 tortillas.

You will also need:

1/2 lb of thinly sliced ham (the salty kind, not the honey kind, although I have used black forest in a pinch and it's still good)

Shredded Napa Cabbage. You can use regular cabbage, but napa goes best in these wraps, as it's a little lighter and fresher tasting.

Assemble Wraps:

Once your tortilla's are cooked, take a heaping Tbs (or more to your liking) of the mayonnaise mixture and spread it in the middle of the tortilla. Top with a slice or two of the ham. a scoop of the pork mixture, some of the pickled veggies and the shredded Napa cabbage. Roll the whole thing like a burrito and EnJoy!