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!
This recipe serves 2.
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!