Imagine everything you love about a classic Vietnamese Banh Mi—savory meats, crunchy pickled veggies, fresh herbs—wrapped up in a crispy, golden eggroll. Add some smoky turkey bacon to the mix, and you’ve got the Turkey Bacon Banh Mi Eggroll Frenetic, a snack that’s as bold and irresistible as it sounds.
Why I Love This Recipe
This is fusion food at its finest. It’s crispy, tangy, savory, and herbaceous—street food meets comfort food in a single, easy-to-make package. With the freshness of cilantro and cucumber, the umami kick of soy and vinegar, and the rich crisp of bacon and fried wrappers, these eggrolls hit every flavor note.
Ingredients
For the Filling:
- 1 cup cooked, shredded chicken or sliced grilled chicken
- 4 slices cooked turkey bacon, chopped
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber (peeled and deseeded)
- 1/4 cup chopped fresh cilantro
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- Salt and black pepper to taste
For the Eggrolls:
- 12 eggroll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Optional Toppings & Dips:
- Sriracha mayo or hoisin sauce
- Pickled daikon and carrot garnish
Swaps & Notes
- Meat Swap: Try tofu or tempeh for a vegetarian twist.
- Add Heat: A touch of sliced jalapeño inside adds an authentic Banh Mi burn.
- More Pickle: Add some homemade pickled daikon to the filling for that signature zing.
- Wrap Options: Rice paper wrappers can be used for a fresh, non-fried version.
How to Make It
1. Prepare the Filling:
In a mixing bowl, combine cooked chicken, turkey bacon, carrots, cucumber, cilantro, soy sauce, vinegar, sugar, salt, and pepper. Toss until everything is well mixed. Let sit 5–10 minutes to soak up the flavors.
2. Assemble the Eggrolls:
Lay an eggroll wrapper in a diamond shape. Spoon ~2 tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in sides, roll tightly, and seal the top with beaten egg. Repeat with remaining wrappers.
3. Fry to Golden Perfection:
Heat oil in a skillet or pot to 350°F (175°C). Fry eggrolls 2–3 minutes per side, in batches. Don’t overcrowd. Drain on paper towels.
4. Serve It Up:
Serve hot with sriracha mayo, hoisin, or both. Garnish with pickled veggies or extra cilantro for bonus flavor and crunch.
Tips for Success
- Seal Tightly: Loose rolls can fall apart while frying—use enough egg and firm folds.
- Fry in Batches: Overcrowding the oil lowers the temperature and leads to soggy eggrolls.
- Chill the Filling: A quick 10-minute chill helps the filling stay tight and makes rolling easier.
Serving Suggestions & Pairings
These eggrolls are a knockout on their own but even better with bold sidekicks like:
- Beer Cheese Dip – an unlikely but delicious East-meets-West pairing.
- Dorito Casserole – a crunchy, cheesy companion.
- Sheet Pan Quesadillas – add to your finger food spread.
- One-Pan Breakfast Bake – for a brunchy fusion plate.
- Easy Turkey Wings – pair turkey with turkey, the delicious way.
A Vietnamese iced coffee or cold Thai tea is the perfect drink to go with this crispy, spicy bite.
Storage & Reheating
- Fridge: Store in a sealed container up to 3 days.
- Reheat: Best in oven or air fryer at 375°F for 6–8 minutes to retain crispness.
- Freeze: Assemble but don’t fry. Freeze eggrolls on a sheet tray, then bag them. Fry straight from frozen, just add 1–2 extra minutes.
More Recipes You’ll Love
If you loved this crispy, savory treat, check out these other flavor-packed faves:
Final Thoughts
These Turkey Bacon Banh Mi Eggrolls are crispy, juicy, and packed with flavor in every bite. They’re fun to make, easy to serve, and destined to be the hit of any gathering. Whether you’re doing snacks, apps, or a full fusion meal, they’ll deliver every time.
Tried them? Tag @chefmaniac to show off your rolls! Got a new dip or twist? Drop it in the comments—we’re always here for innovation.
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