Vietnamese Egg Rolls & Rice Noodles Recipe (Bún Chả Giò)
The prep time assumes you have your egg rolls made already.
- 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
- mint rau thơm
- Vietnamese perilla – tiá tô
- Vietnamese balm – kinh giới
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.
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