Crispy Banh Mi Spring Rolls with Creamy Chili Mayo
- 1 large carrot, cut into 3-inch matchsticks 1/8 inch thick (about 2 cups)
- 1 small daikon radish, cut into 3-inch matchsticks 1/8 inch thick (about 2 cups)
- 1/4 cup sugar
- 1 tablespoon salt
- 2 tablespoons white distilled or rice wine vinegar
- 30 to 40 five-inch frozen spring roll wrappers, thawed
- 1 large cucumber, peeled, cored, and cut into 3-inch sticks about 1/4-inch wide (30 to 40 sticks total)
- 2 whole jalapeño peppers, cored, seeded, and cut into 3-inch sticks about 1/8th inch thick (30 to 40 sticks total)
- 1 bunch cilantro, leaves and thin stems only
- 1/2 cup Vegan Mayonnaise
- 2 tablespoons chili garlic sauce such as sambal oelek or sriracha, or more to taste
- 1 teaspoon juice from 1 lime
- 2 tablespoons finely minced cilantro leaves
- 2 quarts vegetable oil
- This recipe is vegetarian
- Produce
- 1 lime, juice from (1 teaspoon)
- Carrot, large (1)
- Cilantro (1 bunch)
- Cilantro, leaves (2 tablespoons)
- Cucumber, large (1)
- Daikon radish, small (1)
- Jalapeno peppers, whole (2)
- Condiments
- Chili garlic sauce such as sambal oelek or sriracha (2 tablespoons)
- Distilled or rice wine vinegar, white (2 tablespoons)
- Vegan mayonnaise (1/2 cup)
- Cooking & Baking
- Salt (1 tablespoon)
- Sugar (1/4 cup)
- Vegetable oil (2 quarts)
- Bread & Baked Goods
- Five-inch frozen spring roll wrappers, frozen (30)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 4, 2012 (1 year ago).
52 people saved this recipe.
