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These healthy roll-ups combine the best things about Vietnamese banh mi sandwiches and fresh spring rolls: the herbs, spices, bright flavors, and crunch. They’re easy to pack for a school or office lunch or a light dinner. You can even slice them in smaller pieces and put them as appetizers. 

  
For the dipping sauce:

1/3 cup water

1 1/2 teaspoons rice vinegar

1 1/2 tablespoons granulated sugar

2 tablespoons fish sauce

Juice from 1/2 lime

1/2 fresh red chile, seeded and finely chopped

1 small garlic clove, finely chopped

1/2 carrot, peeled and cut into small, thin matchsticks

For the pickled veggies:

1/3 cup distilled white vinegar

2 tablespoons granulated sugar

1/4 teaspoon kosher salt

1 (3-ounce) carrot, peeled and cut into matchsticks

For the sandwich rolls:

8 to 10 rice paper wrappers

Vermicelli noodles – place dried noddles in bowl, top with boiling water let sit for 2 mins drain and rinse with cold water. Drain off all water before using.

2 cups chopped or shredded, cooked lemongrass pork (Pork rib loin sliced Uber thin and marinated in honey and finely diced lemongrass and a pinch of salt) Marinate for 4 hours and thread into skewers. BBQ for 3 mins each side for a total of 12 mins or until cooked.

1/2 English cucumber, very thinly sliced

1 thinly sliced avocado

1 or 2 jalapeños, very thinly sliced (optional)

1/2 cup fresh cilantro, thai basil, and/or mint leaves (small leaves)

1. In a small saucepan over medium heat, combine the water, rice vinegar, and sugar. Bring to a boil, stirring until the sugar has dissolved. Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrots. Refrigerate until ready to use. 

For the pickled veggies:

1. In a small saucepan over medium heat, bring the vinegar, sugar, and salt to a boil, stirring until the sugar has dissolved. Stir in the carrot and let cook for 1 minute, then remove from the heat. Set aside to cool, stirring occasionally, about 30 minutes. Place in an airtight container and store in the refrigerator until ready to serve. The pickled vegetables will keep for up to 3 days.

For the sandwich rolls:

1. Fill a round cake pan with warm water. Place 1 rice paper round into the water, turning it gently with your fingertips until softened – approx 5-10 seconds. Carefully remove the sheet from the water and lay it flat on a plate.

2. Arrange some of the pork in a horizontal line on the wrapper, positioning it about 1 inch or so from the edge nearest you and about 1⁄2 inch from each side. Top with a small handful of vermicelli noodles. 

3. Top with some of the drained pickled veggies, cucumber, avocado and jalapeño slices (if using), and a sprinkle of herb leaves.

4. Lift the edge of the rice paper nearest you and place it over the filling, then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to roll to form a tight cylinder (be careful not to rip the rice paper).

5. Repeat with the remaining rice paper and filling. Cut each roll in half crosswise at a diagonal and serve with the dipping sauce, if you like. To store, cover wraps in damp paper towels and put in fridge. Eat within a few hours.