Chef Voula Halliday has packed all the flavour of a Vietnamese banh mi sandwich into a phyllo spring roll.
1/2 cup water
1/4 cup granulated sugar
1/4 cup rice wine vinegar
1 teaspoon salt
1 large carrot, julienned
2 baby cucumbers, julienned
2 cups cooked chicken, finely chopped or shredded
2 tablespoons fresh ginger, minced
1/2 cup fresh cilantro, finely chopped
1/3 cup fresh mint, finely chopped
1 jalapeno, seeded and chopped
3 green onions, finely sliced
1 tablespoon fish sauce
6-8 pieces phyllo pastry, thaw according to package
1/3 cup chicken or pork pâté , room temperature
1/3 cup mayonnaise
1 clove garlic, finely minced
1/2 teaspoon Sriracha sauce
1 tablespoon lime juice
In a small saucepan mix together the water, sugar, vinegar and salt.
Set over medium high heat and bring to a boil. Once sugar has dissolved, remove from heat and set aside.
Add prepped carrots and cucumber to sauce and refrigerate overnight.
Combine chicken, ginger, cilantro, mint, jalapeno, green onion and fish sauce in a large bowl. Set aside.
Lay out one sheet of thawed phyllo on to a clean work surface and brush lightly with some melted butter.
Press a second sheet of phyllo on top. Cut into four even rectangles. While you are working with phyllo, cover remaining sheets with a slightly damp towel to keep it from drying out.
Remove some of the pickled vegetables onto a paper towel lined plate to drain some of the moisture. Set aside.
Carefully spread half a teaspoon of pâté along the short edge of one section of the phyllo, trying to avoid ripping the pastry as you go and leaving about one inch on each side without pâté.
Top this with one tablespoon of the chicken mixture. Add a few pieces of the drained carrot and cucumber pickle on top of the chicken.
Roll the mixture into the phyllo pastry creating cigar shape. Continue rolling to the very end.
Transfer the rolled-up bonbon shape, seam side down, to a large baking sheet and brush with more of the melted butter.
Twist the ends to close.
Bake in preheated oven at 400 F 12-15 minutes or until golden.
While bonbons are baking, stir together the mayonnaise, minced garlic, sriracha and lime juice until well combined.
Serve in a small bowl along with banh mi bonbons, for dipping.