Vegan Bún Chả Giò (Vietnamese Noodles with Spring Rolls)
Vietnamese-inspired cold noodle salad topped with homemade egg rolls, crunchy pickles, peanuts, fried onions, and a delicious spicy sauce! It's fresh, healthy, easy, and delicious!
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
Nước chấm sauce
- 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
- Please note: This makes one bowl. Use the servings slider to adjust the quantities if you want to make more.
- Bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions or until tender.
- 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.
- Drain the noodles and rinse under cold water. Transfer to a large serving bowl.
- Top with bean sprouts, chopped lettuce, chopped cucumber, and pickles. Arrange the sliced egg roll on top of the noodles.
- Top with the roasted peanuts, croutons, fried onions, and chopped cilantro. Pour in the nước chấm sauce and stir to combine everything. Serve immediately!
Notes
To make pickles:
Boil about 1 cup of water with 1/2 cup of sugar and 1 tsp salt. Once the sugar has dissolved, remove from heat and let it cool.
Cut 2 carrots and 1 white radish into thin matchsticks. Transfer to a bowl and sprinkle with about 1 tsp of salt. Stir to coat and let it sit for 10 minutes. Squeeze the carrots and radish to remove excess water and rinse under cold water.
Transfer the carrots and radish to a jar, pour in the sugar water and 1/2 cup of white vinegar. Refrigerate for at least 6 hours or overnight. Keep in the refrigerator for up to 2 weeks.