Vegan Bún Chả Giò (Vietnamese Noodles with Spring Rolls)
Prep 15m
1 servings
medium
Ingredients
- 2.5 ounces rice noodles (adjust to your liking)
- 1/3 cup bean sprouts
- 1/4 cup chopped lettuce
- 1/4 cup chopped cucumber
- 2 tbsp carrot and radish pickles (see notes)
- 2 vegan egg rolls (cut into 1-inch thick slices)
- 1 tbsp roasted peanuts
- 1 tbsp croutons
- 1 tbsp fried onions (or shallots)
- chopped cilantro (to taste)
- 1 tbsp vegan fish sauce
- 1 tbsp sugar
- 3 tbsp water
- 1 clove of garlic (finely minced)
- 1 tsp lime juice
- 1/2 Thai chili (finely chopped)
Instructions
1. Please note: This makes one bowl. Use the servings slider to adjust the quantities if you want to make more.
2. Bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions or until tender.
3. In the meantime, prepare the sauce: in a small bowl, combine the vegan nước mắm, sugar, water, minced garlic, lime juice, and chili. Taste and adjust spiciness and sweetness to your liking.
4. Drain the noodles and rinse under cold water. Transfer to a large serving bowl.
5. Top with bean sprouts, chopped lettuce, chopped cucumber, and pickles. Arrange the sliced egg roll on top of the noodles.
6. Top with the roasted peanuts, croutons, fried onions, and chopped cilantro. Pour in the nước chấm sauce and stir to combine everything. Serve immediately!
Recipe from Full of Plants
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