Lighter than a burrito, healthier than a sandwich, this Vietnamese-inspired roll combines elements of both a banh mi sandwich and a fresh spring 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.
For the pickled veggies:
For the sandwich rolls: