Crispy ‘Bahn Mi’ Chicken Spring Roll

Crunchy, savory spring rolls filled with honey-ginger chicken and tangy pickled daikon and carrots, served with a creamy chili-lime dipping sauce.

Why You'll Love Crispy 'Bahn Mi' Chicken Spring Roll

These spring rolls combine crispy texture, juicy chicken, and bright pickled veggies with a flavorful dipping sauce that pulls it all together.

Tips and Tricks

• Don't over-soak rice papers to avoid tearing.
• Keep assembled rolls refrigerated if not frying immediately.
• Use a thermometer to maintain oil temperature for crispy rolls.

Variations

• Add fresh mint or Thai basil for herbal brightness.
• Substitute chicken with shrimp or tofu.
• Swap mayo dip for sweet chili sauce.

Substitutions

• Use soy sauce if tamari unavailable.
• Use vegetable or peanut oil instead of avocado oil for frying.
• Choose vegan mayo for a dairy-free dip.

Best Served With

• Light Asian slaw
• Pickled ginger
• Fresh lime wedges
• Jasmine or sticky rice

How to Store Leftovers

• Store un-fried spring rolls in an airtight container in the fridge up to 1 day. Reheat by frying or oven to restore crispiness.

Common Questions

Crispy 'Bahn Mi' Chicken Spring Roll

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Savory honey-ginger chicken and bright pickled daikon & carrots wrapped in rice paper and fried until crispy, served with a creamy chili-lime dipping sauce.

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Prep Time 15 minutes mins

Total Time 1 hour hr

Course: Appetizer

Cuisine: Vietnamese-inspired

Calories: 5258

Ingredients Equipment Method Nutrition

Ingredients

  

For the Chicken Marinade

• 4 chicken thighs or tenders 6-8 oz each
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• ¼ teaspoon ground cloves
• Juice of 1 lime
• 1 teaspoon fish sauce
• 2 tablespoon tamari or soy sauce
• ⅓ cup brown sugar
• 2 cups avocado oil for frying

For the Pickled Daikon & Carrots

• 1 large carrot peeled and cut into 3-inch strips (⅛ inch thick)
• 1 medium daikon radish peeled and cut into 3-inch strips (⅛ inch thick)
• ¼ cup sugar
• 1 tablespoon kosher salt
• 1 cup water
• ½ cup rice wine vinegar

For the Dipping Sauce

• ½ cup mayonnaise
• 2 tablespoon chili garlic sauce sambal oelek or sriracha, or to taste
• Juice of 1 lime
• 2 tablespoon cilantro minced

To Assemble

• 4-6 Vietnamese rice papers
• 1 tablespoon finely chopped cilantro for garnish

Equipment

• Large bowl or plastic bag for marinating
• Plate lined with paper towels
• Slotted spoon or spider
• Deep frying pan or cast iron skillet
• Frying pan or skillet
• Mason jar or airtight container for pickling

Method

 

Marinate the Chicken

1. Whisk marinade ingredients in a large bowl or plastic bag.
2. Add chicken, coat well, cover, and refrigerate 20 minutes to 3 hours.

Pickle the Vegetables

1. Combine carrot, daikon, sugar, and salt in a large bowl. Massage with fingertips until sugar and salt dissolve.
2. Add water and rice vinegar, mix, and pack into a quart mason jar. Refrigerate at least 1 hour or overnight.

Make the Dipping Sauce

1. Mix mayonnaise, chili garlic sauce, lime juice, and cilantro. Refrigerate until ready to serve.

Cook the Chicken

1. Heat 2 tablespoon avocado oil over medium heat.
2. Cook chicken 4-5 minutes each side or until internal temp reaches 165°F.
3. Let cool, then slice into thin strips.

Assemble Spring Rolls

1. Soak one rice paper at a time in warm water 20-30 seconds per side until soft.
2. Lay flat, add 1-2 tablespoon chicken, pickled vegetables, and cilantro near one edge.
3. Fold sides in, then roll tightly into a cylinder. Repeat.

Fry the Spring Rolls

1. Heat avocado oil in a cast iron or deep pan to 350-400°F.
2. Fry rolls in batches, turning gently until golden brown.
3. Remove with slotted spoon to paper towels. Serve immediately with dipping sauce.

Nutrition

Calories: 5258kcalCarbohydrates: 154gProtein: 6gFat: 520gSaturated Fat: 64gPolyunsaturated Fat: 109gMonounsaturated Fat: 326gTrans Fat: 0.2gCholesterol: 47mgSodium: 11881mgPotassium: 301mgFiber: 2gSugar: 146gVitamin A: 129IUVitamin C: 0.4mgCalcium: 110mgIron: 3mg

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