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In this episode of Super Simple, learn how to make flavorful banh mi sandwiches (and turn the same ingredients into eggrolls the next day)!

Egg Rolls


  • Leftover chicken, chopped

  • Leftover slaw

  • Egg roll wrappers

  • Cooking spray


  1. Preheat oven to 425 degrees.

  2. Place 1/4 cup chicken and 2 tablespoons of slaw in the center of an egg roll wrapper and roll up, tucking in both right and left sides and rolling to seal. Dot with water to “glue” shut.

  3. Place on baking sheet and spray top and bottom with cooking oil spray. Bake for 15 to 20 minutes until crisp and golden.

Egg Rolls

Bahn Mi Sandwiches


serving time4


  • 2 pounds boneless, skinless chicken thighs

  • 2 teaspoons ginger, minced

  • 1/4 cup dark brown sugar

  • 2 cloves garlic, minced

  • 2 tablespoons toasted sesame oil

  • 1/4 cup rice wine vinegar

  • 1/4 cup soy sauce

  • 2 cups carrots, peeled and grated

  • 2 cups daikon, peeled and grated

  • 1/2 jalapeño, seeded and thinly sliced

  • 1 1/2 cups rice wine vinegar

  • 1 cup water

  • 1 teaspoon salt

  • 4 to 6 baguettes, halved

  • 1 bunch fresh mint

  • Mayonnaise


  1. In a zip-top bag, add the ginger, brown sugar, garlic, sesame oil, vinegar and soy sauce. Let marinate for 15-20 minutes or overnight.

  2. Place carrots, daikon and jalapeño in a medium bowl or jar.

  3. In a medium pot, add the rice wine vinegar, water and salt. Bring to a boil and then immediately pour over vegetables. Let come to room temperature

  4. Heat a grill pan on high heat and brush with cooking oil. Remove chicken from marinade, salt and pepper both sides, and grill for 8 to 10 minutes on each side until cooked through and no longer pink in the center.

  5. Brush each baguette with mayonnaise, add chicken, pickled vegetables and top with mint. Serve warm!

Bahn Mi Sandwiches




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Hey, I'm Jeanne Kline and this is my brand new series called Super Simple. All of my recipes are 10 ingredients or less. We're repurposing leftovers for the following day to come up with a brand new dish. We're doing food in a smart, efficient, but really fun way. It's all super simple. We're whipping up some bánh mì sandwiches. These guys are my absolute favorite. Plus, the repurpose situation happening tomorrow, you're gonna love it. Such great flavors all contained in one little bite. Want to know what it is? So, let's get it on. All the marinade ingredients are gonna be going in a Ziploc bag. You can do this in a container if you'd like. So, we have some soy sauce. I'm all about that. We have some sesame oil. Really good flavors here. Brown sugar. If you wanted to substitute maple syrup for this, go right ahead. This is some rice wine vinegar. Yum, fresh ginger. Nothing like it. Fresh garlic, go fresh here. It's worth it. The flavors are so delicious. All right, that's it, that's the entire marinade. We have our chicken going in. I'm using boneless, skinless, chicken thigh. You can use chicken breast if you prefer. It's totally up to you. All right. It's gonna go in for a nice little massage. Close that up. Give it a little love. All right, once this is nice and massaged, you're going to be leaving this out on your countertop for about 15 minutes or so while you get everything else together. All right, let's move on. We're gonna be making this really yummy slaw that's gonna go over our bánh mì sandwiches. So, we need a small little pot here. And to that we're going to add our rice wine vinegar. We're using that same rice wine vinegar again with some water and season that up with a little bit of salt, beautiful. Bring that up to a boil. You just want to heat this through and then we're gonna pour it over our grated vegetables. I'm gonna start heating that through, awesome. This is like one of my favorite lunches or dinners and it stores really well in the fridge. It's just so good all week long. We are going to be grating these. If you have a food processor, feel free to bust that guy out right now. You could use that for this grating stage. If you want to do it by hand, feel free to do that. This is a daikon. Lots of people have no clue what this is in the grocery store. It looks like a carrot except double the size and it's white. It's crunchy, it's flavorful, and it's delicious. And it's so good in this carrot daikon slaw. So, give it a little grate, whoo. Ah, okay, at this point I'm not gonna risk my hands. Next, let's chop up our carrots. Get them nice and grated here. These also add really nice freshness and a nice crunch and obviously some gorgeous color. Whoa, isn't that gorgeous? I love these colors. All right, so try to get all that off there. Okay, now if you like it spicy like I do, I'm gonna add some sliced jalapenos as well. It just makes it so good but if you have kids or you don't prefer spice, just leave it out. All right, I have a mumbo jumbo jalapeno here so I'm just gonna cut this bad boy in half. Leave that off to the side use that some other day. I'm just cutting out the seeds. I could tell this is a spicy one. You never know with a jalapeno. It's kind of like a gamble. Some days I'll buy a jalapeno and it's super hot. Other days not at all. So, it's always good to give it a little taste before you do anything with it. You dare me? Eh, yeah, it's hot. Ha, ha! Definitely take your seeds out if it's spicy. All right, so, I'm not gonna use too much of this because it is a spicier one. I'm just gonna cut it very very thinly so nobody gets a massive bite. Also, by pickling it, pouring the warm liquid over the slaw, it's gonna kind of cook it ever so slightly and make it not as spicy. Okay, that's it, that's all I'm doing. Call me a baby but this is a spicy guy. And that's all so even if you don't eat an actual jalapeno in here it's at least gonna make the entire seasoning a little bit more on the spicy side which I like but it won't be overpowering. All right, beautiful. Let's just make sure that this is coming to a boil. We are good here. We're just gonna take this hot liquid and pour it right over. Oh, yum. Ugh, that vinegar hits your nose. So many potent things going on today. All right, so, we have this, let's give it a little bit of a mix. The flavors are so great and adds a really really nice freshness and crunch to the sandwiches. All right, I'm gonna set this off to the side to just sit and soak up all those yummy flavors. And in the meantime we're gonna get working on grilling our chicken. Yes, such good flavors going on in here. If you want to grill this outdoors, by all means, go ahead and do that. Otherwise, just use a handy dandy grill pan. I have some canola oil here just because it stands up better to high heat. And once it's nice and hot I'm just gonna get this grilling. Yes. I'm just gonna season each side of the chicken with a little bit of salt and pepper just to make sure we fully seasoned it. It smells so good. In the meantime, I'm gonna get my other stations set up over here. We have our slaw which is looking fabulous. Push that off to the side. I have some fresh mint here which is what we're gonna be adding into our sandwich. I'm just gonna pull off some of the leaves. All right, chicken looks like it's ready to flip. Yes, that's what you want. All right, that's ready to go. I have some mayonnaise which is gonna bind the whole thing together. And a fresh little baguette here. Cut it in half and cut it lengthwise. Let's get our mayonnaise on there. Using some nice rich mayonnaise and that's gonna go all over this sammy, whoo. Oh, so fab, yum. All right, so let's start assembling these. My chicken is done, it looks so good. Oh, yum. So we have two baguettes that are slathered in yummy mayo. We have our chicken that we're just gonna put right on here. Oh, yum. We have this slaw that we prepared. How gorgeous is that? Okay, there's jalapenos on there but I don't want to kill anyone so let's just do one or two per sandwich. Beautiful. And last but not least, we have our fresh mint all over the top. All right, let's plate these and serve them. I'm just gonna cut each one in half just to make it more manageable even though I would eat both of them. This looks so good. There are so many fresh flavors here. I love the mint in there. It just wakes everything up and you have that crunchy slaw. And you have super vibrant flavor in the chicken because that ginger and the garlic, just good stuff all around. Okay, you guys are gonna love these. This makes a killer lunch or dinner. Such incredible flavors going on here. And don't you forget, meal number two option. You're taking that same chicken, chopping it up, add in the slaw, you put it right in the center of an eggroll wrapper, roll it up and bake it and you have a completely brand new meal that is also super simple, enjoy.