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Four crispy fried spring rolls with visible veggies inside, served on a black plate with a small bowl of creamy dipping sauce garnished with herbs.

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
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer
Cuisine: Vietnamese-inspired
Ingredients Equipment Method Notes

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
  • 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. You'll know they're ready when they're light amber.
  3. Remove with slotted spoon to paper towels. Serve immediately with dipping sauce.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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.

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