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Crispy Banh Mi Spring Rolls With Creamy Chili Mayo

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Crispy Banh Mi Spring Rolls With Creamy Chili Mayo

Ingredients

  • 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
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Published 2014-09-09 13:00:00 (2 years ago).

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