From our friends at Serious Eats
Spring rolls are great, and so are the flavors of bánh mì, so why not stick ’em
together? These rolls are stuffed with pickled carrots and daikon radish,
cucumber, jalapeño, and cilantro (you can, of course, add whatever other
filling you’d like. Tofu or shiitake mushrooms would be nice). The sauce is
made with a mixture of homemade vegan mayonnaise and spicy chili-garlic sauce
(yes, you can use Sriracha). Creamy, spicy, crispy, tangy, and a little greasy,
they hit all the notes you want in a game time snack.
Note: This recipe calls for the
smaller 5″ by 5″ spring roll wrappers which can be found in the
frozen section of most East Asian markets. Egg roll wrappers can be
substituted. If only larger wrappers are available, make larger rolls, or cut
wrappers down to size.
YIELD: Makes 30 to 40 small spring rolls
ACTIVE TIME: 1 1/2 hours
TOTAL TIME: 1 1/2 hours
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
30 to 40 five-inch frozen spring roll wrappers,
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
For the Dipping Sauce:
1/2 cup Vegan
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
Combine carrots, daikon, sugar, salt, and
vinegar in a large bowl and massage with hands until vegetables are softened
and salt and sugar are dissolved. Set aside for 15 minutes at room temperature.
Lay one spring roll wrapper down with a corner
pointed towards you. Cover remaining wrappers with plastic or a moist clean
kitchen towel. Add a half dozen carrot/daikon sticks, 1 cucumber stick, 1
jalapeño stick, and a few leaves/stems of cilantro in a bundle in the lower
third of the wrapper, keeping it in a nice, tight row. Roll from the bottom
corner towards the top, keeping everything nice and tight. Roll until nearly
half way up, then stop.
The next step is to fold the left and right
corners towards the center. Start by first pressing in on the edges of the
filling with your fingertips to make sure it’s packed nice and tight. Fold the
corners towards the center, again keeping everything tight. Moistening the
edges of the wrapper with a bit of water will help it stick to itself and keep
its shape.You want the bottom edge to form a 90° angle with the new edge you’ve
just created by folding over the corner.
After both corners have been folded in, continue
rolling towards the top of the paper. Moisten the top corner of the wrapper
with a bit of water and continue rolling until the entire package is sealed.
Repeat with remaining rolls until all the filling is used up. Finished rolls
can be frozen for up to 3 months in a sealed container. If freezing, fry
directly from the freezer, adding 1 minute to cook time.
To Make The Sauce: Combine mayonnaise,
chili garlic sauce, lime juice, and cilantro. Set aside. Sauce will keep in a
sealed container in the refrigerator for up to 1 week.
To Serve: Heat oil in a large wok or
Dutch oven to 325°F as registered on an instant read thermometer. Add 10 to 15
rolls and cook, agitating occasionally with a wire mesh spider, until golden
brown and crisp, about 4 minutes. Drain on paper towels and serve immediately
with spicy mayonnaise.