Vietnamese Egg Sandwiches

Directions

1. 1
   Preheat the oven to 375 degrees F. Wrap each roll in foil and bake until crisp on the outside, about 15 minutes.
2. 2
   Meanwhile, toss the carrot, cucumber, vinegar and 2 teaspoons fish sauce in a bowl; set aside, stirring occasionally, 10 minutes.
3. 3
   Combine the mayonnaise, Sriracha and the remaining 1 teaspoon fish sauce in a small bowl.
4. 4
   Beat the eggs in a medium bowl.
5. 5
   Unwrap the rolls; spread the bottom buns with the mayonnaise mixture and top with the pate.
6. 6
   Heat the vegetable oil in a large nonstick skillet over medium heat.
7. 7
   Add the eggs and cook, stirring, until just set, about 3 minutes; divide among the rolls.
8. 8
   Add the basil and carrot-cucumber salad to the sandwiches and drizzle with some of the vinegar mixture from the salad bowl.
9. 9
   Serve with potato chips; sprinkle the chips with vinegar and drizzle with Sriracha.
10. 10
    Per serving: Calories 525; Fat 30 g (Saturated 8 g); Cholesterol 467 mg; Sodium 1,218 mg; Carbohydrate 39 g; Fiber 3 g; Protein 22 g
11. 11
    Photograph by Justin Walker