This sandwich is fresh and hearty at the same time. It would be perfect on its own or served with a soup. In fact, you might like it so much that it becomes a frequent answer to that recurring question. Makes 4 sandwiches
Ingredients
⅓ cup rice vinegar
⅛ cup sugar
⅛ teaspoon salt
1 cup carrots, juilenned
¼ cup mayonnaise
2 teaspoons sriracha
½ teaspoon low-sodium soy sauce
⅛ teaspoon sugar
4 crusty sub rolls
Breast meat from one store bought rotisserie chicken
4 chicken egg rolls, thawed
⅓ of an English cucumber, cut into thin spears
1 fresh jalapeño, thinly sliced
¼ cup fresh cilantro leaves
Instructions
Cut the ends from 4 chicken egg rolls. Cut through the wrapper on one side of each, lengthwise. Carefully open the egg rolls and remove the filling. Place the filling on a microwave safe plate and heat for 30 seconds to 1 minute to heat through. Break the filling up and set aside.
Preheat oven to 350˚F. Flatten the egg roll wrappers and sandwich them between two baking sheets. Bake the wrappers for 7-10 minutes or until golden brown, dried, and slightly crisp. After cooling slightly, cut the wrappers into thin strips.
Add vinegar, sugar, and salt to a small bowl. Whisk to combine fully. Add julienned carrots and toss to coat. Allow to rest for at least 15 minutes while preparing the rest of the recipe.
In another small bowl, combine mayonnaise, sriracha, soy sauce, and ⅛ teaspoon sugar. Divide the mixture evenly among the sub rolls, spreading it on the insides of the tops and bottoms. Divide the egg roll filling evenly over the bottoms of the sub rolls. Divide the chicken evenly over the four sandwiches. Add cucumber spears, cilantro and jalapeño to each sandwich. Place egg roll wrapper strips on mayonnaise spread on the top of the roll. Add the top of the roll to the sandwich to serve.
Recipe by Van's Kitchen at https://www.vanskitchen.com/rotisserie-chicken-banh-mi-sandwich/