Vietnamese Meatball Sandwich

In bowl, combine pork, basil, garlic, green onions, 1 tbsp (15 mL) VH® Asian 5 Spice Stir-Fry Sauce and pepper. Shape into 1-inch (2.5 cm) meatballs. Heat oil in large non-stick skillet, set over medium-high heat. Add meatballs. Cook, turning several times, until cooked through and browned, 10 to 12 minutes. Drain off any excess fat. Add all but 1 tbsp (15 mL) of remaining VH® Asian 5 Spice Stir-Fry Sauce to pan. Bring to boil. Reduce heat and simmer for 10 minutes, stirring often. Cut open bun and scoop out excess dough from inside bun. Stir remaining tablespoon of VH® Asian 5 Spice Stir-Fry Sauce into mayonnaise. Spread onto one side of bun. Divide meatballs evenly among buns, spooning any excess sauce from skillet over meatballs. Top with carrots, cucumber and cilantro leaves.