Crispy Bánh Mì Spring Rolls With Creamy Chili Mayo Recipe

Ingredients

• 1 large carrot, cut into 3-inch matchsticks 1/8 inch thick (about 2 cups)
• 1 small daikon radish, cut into 3-inch matchsticks 1/8 inch thick (about 2 cups)
• 1/4 cup sugar
• 1 tablespoon salt
• 2 tablespoons white distilled or rice wine vinegar
• 30 to 40 five-inch frozen spring roll wrappers, thawed
• 1 large cucumber, peeled, cored, and cut into 3-inch sticks about 1/4-inch wide (30 to 40 sticks total)
• 2 whole jalapeño peppers, cored, seeded, and cut into 3-inch sticks about 1/8th inch thick (30 to 40 sticks total)
• 1 bunch cilantro, leaves and thin stems only
• For the Dipping Sauce:
• 1/2 cup Vegan Mayonnaise
• 2 tablespoons chili garlic sauce such as sambal oelek or sriracha, or more to taste
• 1 teaspoon juice from 1 lime
• 2 tablespoons finely minced cilantro leaves
• 2 quarts vegetable oil

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