It happens all the time. You are scrambling around at the end of a busy day and that nagging question pops into your head… what should I make for dinner? Maybe the options at home are limited or maybe you just don’t feel like working that hard. We’ve got the answer for you with this easy-to-make Rotisserie Chicken Banh Mi sandwich. It is loaded with freshness and packed with flavor. Best of all, a quick stop at your local supermarket means you will have dinner on the table in about 20 minutes.
Van’s egg rolls take your banh mi sandwich to a new level and add plenty of extra nutrition and a little crunch. Beyond that, you will just need to add some fresh veggies and whip up a delicious spread to finish off a sandwich that is sure to please.
To make life a little easier for yourself, start by venting the egg roll package and heating them in the microwave for 2-3 minutes. They just need to be thawed, not fully heated. Next, get the carrots marinating. While the carrots marinate, cut open the egg rolls and remove the filling, setting is aside. Preheat the oven to 350˚F and sandwich the egg roll wrappers between two baking sheets. Place them in the oven and cook for about 10 minutes or until the soft side begins to brown and crisp.
While the carrots and wrappers are doing their thing, chop the remaining ingredients and make the spread. Pull the breast meat from the rotisserie chicken and cut into slices. Remove the wrappers from the oven and cut them into thin strips. Now all that is left to do is assemble.
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.
- 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
- 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 1/8 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.
