Low Carb Banh Mi Pockets

Get your low carb banh mi and eat it too!

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Prep Time: 10

Cook Time: 5

Total Time: 15

Course: Appetizer, Main Course

Cuisine: Asian

Keyword: banh mi, easy, pockets

Servings: 8

Net Carbs: 3g

Equipment

Non-Stick Frying Pan

Ingredients

2 cups Vietnamese cold cuts or chinese bbq pork diced
1 cup cucumbers diced
1/2 cup Vietnamese mayo
1/4 cup jalapenos diced,
2 tablespoons cilantro diced
1 cup Vietnamese pickled daikon and/or carrots
1/4 cup paté
2-4 sheets lavash bread
Soy sauce
Black Pepper (to taste)
1/2 cup avocado oil

Instructions

Heat the oil in the pan on medium heat.
While the oil is heating, mix the diced meat, cucumbers, mayo, jalapenos, cilantro, and pickled veggies.
On a cutting board, cut the lavash bread into event four strips (width-wise).
Spread the pate on the surface of each strip.
Spoon 1-2 tablespoons of the banh mi mixture and place it on the bottom right hand corner of lavash strip.
Fold the bottom right hand corner of the strip to the left to cover the banh mixture. Continue following the fold until you reach the other side of the lavash strip. Follow the diagram below to see how to continue folding the pocket.
Fry the pockets seam side down in the hot oil. These fry fast, so each side should crisp up within 1-2 minutes. Flip and fry the other side.
Place the fried pockets on a paper towel lined plate to soak up any excess grease
Sprinkle black pepper in soy sauce and enjoy it as a dip for the banh mi pocket!

Nutrition

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