Vietnamese Egg Rolls & Rice Noodles Recipe (Bún Chả Giò)

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Snacking on chả giò (egg rolls) plain is fine if you’re in a rush, but sometimes I need something more substantial. Plus I get to pat myself on the back for actually eating some greens. Bún chả giò is one good way to handle that.

The bowl is lined with fresh shredded lettuce at the bottom, then topped with just rice vermicelli and topped with the egg rolls. You can cut up the egg rolls into bite-sized pieces if you want.

I don’t like iceberg lettuce for almost all applications, so I’ll opt for the ‘green leaf’ or ‘red leaf’ lettuce which is softer and has more flavor. For the noodles, thin ones are easier to eat and cook faster too. Serve noodles at about room temperature quickly after boiling.

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This dish goes well with some Vietnamese herbs like tiá tô (Vietnamese perilla), kinh giới (Vietnamese balm) and rau thơm (mint). However, if you can’t find those, mint and shredded lettuce will be just fine. This is also good with cucumber slices and home made dồ chua (Vietnamese pickles).

The egg rolls are seasoned well by themselves, but since we’re eating this with a good amount of shredded lettuce and rice vermicelli, some nước chấm dipping sauce on the side is necessary.

What is Bun Gio?

Bún chả giò is a Vietnamese dish that includes egg rolls in a bowl of rice noodles, veggies, and leafy greens and herbs.

What is Vietnamese bun?

Bún in Vietnamese means “noodles,” and this dish has rice noodles which are made up of rice flour and water.

Vietnamese Bun Cha Gio PInterest Image

Vietnamese Egg Rolls & Rice Noodles Recipe (Bún Chả Giò)

The prep time assumes you have your egg rolls made already.
5 from 1 vote
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Author: Huy Vu
Prep: 15 mins
Total: 15 mins
Servings: 4
Calories / serving: 311kcal

Ingredients

  • 8-12 egg rolls chả giò
  • one 12 oz. package of rice vermicelli noodles
  • 2 small cucumbers
  • 1 head shredded green or red leaf lettuce
  • Vietnamese pickles dồ chua
  • dipping sauce nước chấm

Herbs

  • mint rau thơm
  • Vietnamese perilla – tiá tô
  • Vietnamese balm – kinh giới

Instructions

  • Wash and cut all vegetables and herbs.
  • Boil rice vermicelli noodles according to package instructions.
  • Arrange in bowls, top with egg rolls and prepare the dipping sauce.

Nutrition Facts (per serving)

Serving: 0g | Calories: 311kcal | Carbohydrates: 51g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 2043mg | Potassium: 887mg | Fiber: 7g | Sugar: 34g | Vitamin A: 16257IU | Vitamin C: 41mg | Calcium: 103mg | Iron: 4mg
Course: Dinner, Lunch
Cuisine: Vietnamese
Keyword: noodles
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6 thoughts on “Vietnamese Egg Rolls & Rice Noodles Recipe (Bún Chả Giò)

  1. Feminine 23 says:

    I just stumbled on your blog via Foodgawker. Such a good job Huy! I like your recipes because there are really simplified. It aint easy to find ingredients as it is back home. Now i’m your new subbie 🙂

    1. Feminine 23 says:

      Oh btw, can you make the categories or archive so it would be much easier for me to browse your recipes 🙂 Thanks!

      1. Huy says:

        For sure, a better way to view categories is in the works.

    2. Huy says:

      Good to have you on board! Where is your new Vietnamese ingredient lacking home?

  2. Paulina says:

    5 stars
    Thank you for visiting me! Your site is so great, amazing pics, and so many recipes to try! 🙂

  3. lynn says:

    Cam on Em lam theo cong thuc cha gio…. cua Em rat ngon. Em gioi lam!

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