Vegetarian Banh Mi-Style Nachos
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
This recipe serves 2.
Ingredients:
125gr/4 oz of square frozen spring rolls wrappers for frying (I got the small ones of about 10x10cm), thawed
1 litter of vegetable oil
1 red chile, 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 chile. Enjoy!