Vietnamese Rice Vermicelli Noodles with Spring Rolls (Bun Cha Gio)
This recipe for Vietnamese Rice Vermicelli Noodles with Spring Rolls (Bun Cha Gio) is simple, fresh, crunchy and delicious. It's a light yet substantial meal, perfect for summer or anytime.
Servings 1
Calories 664kcal
Ingredients
- 5-6 spring rolls fried until golden and crunchy
- 100 g rice vermicelli noodles cooked
- ¼ head lettuce shredded
- ½ cucumber sliced
- bean sprouts blanched
- mint leaves
- perilla leaves
- do chua
- nuoc cham
Instructions
- Fry the spring rolls in hot oil until crisp, golden in colour and crunchy.
- Drain on paper towel.
- Note: if using frozen spring rolls, fry from frozen -- do not defrost.
- Cook the rice vermicelli noodles according to the package directions.
- Rinse and drain the noodles.
- Arrange the rice noodles, lettuce, cucumber, bean sprouts, herbs and do chua on a serving bowl.
- Add the fried spring rolls.
- Drizzle nuoc cham over the noodles and serve immediately.
Nutrition
Calories: 664kcal | Carbohydrates: 142g | Protein: 14g | Fat: 25g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 730mg | Potassium: 409mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1471IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 5mg