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

No ratings yet

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Appetizer

Cuisine: Vietnamese-inspired

Calories: 5258

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

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
• 1 lime juiced
• 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
• 1 lime juiced
• 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

Notes

Storage: These are meant to be eaten hot and crispy right after frying, they turn soggy fast. If you have extra filling, the marinated chicken and pickled vegetables keep separately in the fridge for 2-3 days, just roll and fry fresh rather than storing assembled rolls. The dipping sauce keeps in the fridge for about a week.

Tried this recipe?

Let us know how it was!