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Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls (Bún Chả Giò Chay)

5 from 5 votes
These bowls are composed of vietnamese rice noodles and egg rolls on a bed of shredded lettuce with fresh herbs and pickled radish and carrot. It’s also delicious with some sliced cucumber for that extra crunch. This bowl is finished with a vietnamese dipping sauce or nuoc cham, and for this version I of course used me homemade vegan ‘fish’ sauce.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course, Salad
Cuisine Asian, Vietnamese
Servings 2 bowls
Calories 289 kcal




  • Cook the rice vermicelli according to package instructions. Rinse through running cold water after cooking to wash off some starch.

Assembling the bowls

  • You can watch the photos above or the video below to see how to assemble these bowls.
  • In a large bowl, add the shredded lettuce.
  • Top with the noodles, fresh herbs, and pickled veggies.
  • Add in the spring rolls. I cut mine up into smaller bite-sized pieces.
  • Finish the bowl with vegan ‘fish’ sauce or vietnamese dipping sauce (nuoc cham).
  • Mix and enjoy!



Serving: 1serving | Calories: 289kcal | Carbohydrates: 48g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 137mg | Potassium: 306mg | Fiber: 3g | Sugar: 2g | Vitamin A: 11106IU | Vitamin C: 27mg | Calcium: 188mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)