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Ingredients (19)

For the dipping sauce (optional):

  • 1/3 cup water
  • 1 1/2 teaspoons rice vinegar
  • 1 1/2 tablespoons granulated sugar
  • 2 tablespoons fish sauce
  • Juice from 1/2 lime
  • 1/2 fresh red chile, seeded and finely chopped
  • 1 small garlic clove, finely chopped
  • 1/2 carrot, peeled and cut into small, thin matchsticks

For the pickled veggies:

  • 1/3 cup distilled white vinegar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 (3-ounce) carrot, peeled and cut into matchsticks
  • 1/2 (3-ounce) daikon radish, peeled and cut into matchsticks

For the sandwich rolls:

  • 8 to 10 rice paper wrappers
  • 2 cups shredded cooked chicken
  • 2 teaspoons Chinese five-spice powder
  • 1/2 English cucumber, very thinly sliced
  • 1 or 2 jalapeños, very thinly sliced (optional)
  • 1/2 cup fresh cilantro, basil, and/or mint leaves (small leaves)
Nutritional Information
  • Calories558
  • Fat9.95g
  • Saturated fat2.69g
  • Trans fat
  • Carbs78.49g
  • Fiber5.99g
  • Sugar28.7g
  • Protein38.38g
  • Cholesterol105.0mg
  • Sodium1645.59mg
  • Nutritional Analysis per serving (2 servings) Powered by

Lighter than a burrito, healthier than a sandwich, this Vietnamese-inspired roll combines elements of both a banh mi sandwich and a fresh summer roll. Since you start with cooked chicken (leftovers from last night’s roasted bird, or a rotisserie chicken from your local market), it’s a pretty quick lunch recipe to make and pack for a picnic, or serve for a light supper.

For those looking for a full banh mi sandwich, we recommend our pork and pâté banh mi recipe.

Instructions

For the dipping sauce:
  1. 1
    In a small saucepan over medium heat, combine the water, rice vinegar, and sugar. Bring to a boil, stirring until the sugar has dissolved.
  2. 2
    Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrots.
  3. 3
    Refrigerate until ready to use, at least 30 minutes, and up to 3 days.

For the pickled veggies:

  1. 1
    In a small saucepan over medium heat, bring the vinegar, sugar, and salt to a boil, stirring until the sugar has dissolved. Stir in the carrot and daikon and let cook for 1 minute, then remove from the heat. Set aside to cool, stirring occasionally, about 30 minutes.
  2. 2
    Place in an airtight container and store in the refrigerator until ready to serve. The pickled vegetables will keep for up to 3 days.

For the sandwich rolls:

  1. 1
    Fill a round cake pan with warm water. Place 1 rice paper round into the water, turning it gently with your fingertips until softened. Carefully remove the sheet from the water and lay it flat on a plate.
  2. 2
    Toss the chicken with the five-spice powder. Arrange some of the seasoned chicken in a horizontal line on the wrapper, positioning it about 1 inch or so from the edge nearest you and about 1⁄2 inch from each side.
  3. 3
    Top with some of the drained pickled veggies, cucumber and jalapeño slices (if using), and a sprinkle of herb leaves.
  4. 4
    Lift the edge of the rice paper nearest you and place it over the filling, then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to roll to form a tight cylinder (be careful not to rip the rice paper).
  5. 5
    Repeat with the remaining rice paper and filling. Cut each roll in half crosswise at a diagonal and serve with the dipping sauce, if you like. To store, wrap each roll in plastic wrap and refrigerate for up to 2 days.
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