In this episode of Super Simple, learn how to make flavorful banh mi sandwiches (and turn the same ingredients into eggrolls the next day)!
Leftover chicken, chopped
Egg roll wrappers
Preheat oven to 425 degrees.
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.
Place on baking sheet and spray top and bottom with cooking oil spray. Bake for 15 to 20 minutes until crisp and golden.
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
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.
Place carrots, daikon and jalapeño in a medium bowl or jar.
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
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.
Brush each baguette with mayonnaise, add chicken, pickled vegetables and top with mint. Serve warm!