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

5 from 6 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.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course, Salad

Cuisine Asian, Vietnamese

Servings bowls

Calories 289 kcal

Ingredients

100 g dried rice vermicelli 2 bundles
Shredded lettuce green leaf or other lettuce of choice
Pickled Daikon Radish and Carrots (Đồ Chua), see homemade recipe here
Fresh mint leaves
Fresh cilantro
6 Vietnamese Fried Vegetarian Spring Rolls (Cha Gio Chay), see homemade recipe here OR other spring rolls of choice
Vegan fish sauce or Vietnamese dipping sauce (nuoc cham), see homemade recipe here

Instructions

Noodles

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!

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NUTRITIONAL INFO

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