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Crispy Bánh Mì Spring Rolls With Creamy Chili Mayo

kept bymlehet
recipe bySerious Eats

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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