Bún Chả Giò Recipe- Vietnamese Egg Rolls & Rice Noodles Recipe
The recipe below for Vietnamese Rice Vermicelli noodles with Spring Rolls (Bun Cha Gio) is easy, fresh, and delicious. It's a delicious and light food that's ideal for summer or anytime. To ensure accuracy and precision in baking recipes, make use of measurements of weight (metric) measurements whenever they are available.
Ingredients
- 8-10 spring roll prepared to be fried until golden and crisp
- 200 g rice vermicelli noodles cooked
- 2 heads of lettuce chopped
- 1 cucumbers sliced
- Bean sprouts blanched
- mint leavesperilla leaves
- Do chua
- Nuoc cham
Instructions
- Cook the spring rolls by heating the oil to they are crisp and golden. They will then become crispy.
- Then, drain on the paper towel.
- Note: If using frozen spring roll, cook the rolls from frozen -- don't freeze.
- Prepare the rice vermicelli noodles according the directions on the packet.
- Rinse and take the noodles out.
- Place the rice noodles, cucumber, lettuce beans, herb, and bean sprouts and do chua in the serving bowl.
- Serve with the spring rolls that have been fried.
- Serve nuoc cham with a drizzle over the noodles, and serve right away.