Everything taste good as a taco. The recipe said to drape the wrappers over to make taco shells, but I think it’s for the eggroll wrappers. I used the wonton wrappers as cups and they worked much better. Over all the flavor is good and it was a nice switch up to the banh mi on bread.
Mini Banh Mi Wonton Tacos
(Adapted from cooking for keeps)
12 wonton wrappers
1 pound ground pork
1½ teaspoons sesame oil, divided
1 teaspoon olive oil
4 teaspoons soy sauce
2 teaspoons fish sauce
2¼ teaspoons sriracha, divided
2 teaspoons brown sugar
¾ cup julienned carrots
¾ cup julienned cucumber
½ teaspoon sugar
2 tablespoons + ½ teaspoon rice vinegar
2 green onions, sliced thin
½ cup low-fat mayo
Preheat the oven to 400 degrees. Spray a rectangular baking dish with nonstick cooking spray.
Drape the wonton wrappers diagonally over the sides of the baking dish. Spray with non-stick cooking spray. Bake until golden brown, about 3-4 minutes. Let cool.
In a large non-stick skillet, heat 1 teaspoon sesame oil and olive oil to a medium-high heat. Add pork. Cook brown until cooked though and slightly brown and crispy. Add soy sauce, fish sauce, 1 teaspoon sriracha, and brown sugar. Cook until coated, 1-2 minutes. Set aside.
In a small bowl, toss carrots and cucumber with 2 tablespoons of rice vinegar.
In another small bowl, stir together mayo, remaining sesame oil, sriracha and rice vinegar.
Spread a little bit of the mayo in the bottom of each taco shell, followed by a spoonful of pork and a little bit of the cucumber and carrots. Garnish with green onions.