Vegetarian Banh Mi-Style Nachos

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I’ve been craving nachos lately so I made these banh mi-style. I made quickly pickled carrots, but you can also add daikon if you want. Instead of tortilla chips, I used spring roll wrappers which I cut into squares and then deep fried. And for the sauce, I made a Greek yogurt and Sriracha sauce with lime juice.  These “nachos” are slightly sweet, sour, spicy and very crunchy. A very addictive snack!

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This recipe serves 2.

Ingredients:

125gr of square frozen spring rolls wrappers for frying (I got the small ones of about 10x10cm), thawed

1 litter of vegetable oil

1 red chili, thinly sliced

A handful of coriander leaves

For the quickly pickled carrots:

1 cup of shredded carrots (you can also make it with half carrots and half daikon)

½ cup of vinegar

¼ cup of sugar

1 teaspoon of salt

For the Greek yogurt – Sriracha sauce:

1/3 cup of Sriracha

1/3 cup of Greek yogurt

Juice of ½ lime

1 teaspoon of white vinegar

Salt to taste

 

The night before, place the frozen spring roll wrappers in the fridge to thaw.

In a medium bowl, mix the vinegar, sugar and salt to pickle the carrots. Add the carrots and mix well. Keep it in the fridge until ready to serve (Let it pickle for at least 15 minutes).

I find that just one sheet of the spring rolls is too thin, you can do it like this but I prefer to leave 2 sheets sticking together because they hold the toppings better. I used kitchen scissors to cut each double sheet into 4 squares. Repeat until you are done with all of the wrappers.

Pour the oil into a medium saucepan over medium heat. Once the oil is hot, start frying the wrappers in small batches. Fry them until they are golden. Then place them in a large plate lined with paper towels. Repeat until all of them are fried.

To make the Greek yogurt-Sriracha sauce, just mix all of the ingredients in a bowl. Add salt to taste. Pour it into a zip lock bag.

Drain the pickled carrots.

To serve, place the fried wrappers on a large plate. Spread the pickled carrots all over. Then slice off the tip of the zip lock bag with the sauce, and drizzle it over the nachos. Finish it by adding fresh coriander leaves and finely sliced chili. Enjoy!

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Korean Style Nachos

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Last month I tried Korean fried chicken for the first time and I was amazed by the sauce it is covered in. I was talking about it with my friend Kaile who has more knowledge about it and she was telling me how this sauce goes well on pretty much anything. I was so excited when she brought me a pot of it when she came over for cake the other day. I couldn’t wait to try it. Nachos have been on my cravings list for a few weeks now and I finally made them for dinner yesterday. It was also the perfect day to make them as I actually didn’t feel like cooking at all. But since it is such a simple and quick recipe, I just went for it.

By the way, Kaile has her own blog about beauty and fashion. I really love her style and her photography is really a treat for the eyes. It is called Kaile Chung. You can check it out by clicking here.

This recipe serves 2 (for dinner).

Ingredients:

For the beef:

400gr of minced beef

2 tablespoons of chopped ginger

¼ teaspoon of onion powder

¼ teaspoon of garlic powder

1 ½ tablespoons of sesame oil

4 tablespoons of Korean chili paste (Gochujang)

2 tablespoons of sesame seeds

1 tablespoon of honey

Vegetable oil for cooking the meat, about 2 tablespoons

For the rest:

1 large bag of tortilla chips, about 200gr

200ml Sour cream

200gr shredded cheese, I used Gouda

2 jalapeños, thinly sliced

2 red chili peppers, thinly sliced

1 spring onion, thinly sliced

 

First cook the meat, add about 2 tablespoons of vegetable oil to a pan over medium heat. Add the minced meat, ginger, onion and garlic powder. Cook for about 3 minutes and then add the sesame oil, Korean chili paste and honey. Keep stirring until the meat is cooked through. This will only take a few extra minutes. Then turn off the heat and add the sesame seeds and stir until they are mixed through. Here you should taste for salt; I didn’t think it needed any so I skipped it.

Set your oven to broil.

Arrange the tortilla chips in an oven dish or cast iron skillet. Spread the cheese over the tortillas, and then add the minced meat. I added a bit more cheese on top of the meat. Then place it in the oven until the cheese melts. This will only take a couple of minutes, check it so it doesn’t burn.

Once the cheese has melted, remove the nachos from the oven. Top with some sour cream and finally add some slices of jalapeno, red chili pepper and spring onions.  Eat right away.