These Bún Chả Giò Chay or vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls are composed of rice noodles and egg rolls on a bed of shred lettuce with fresh herbs and pickled radish and carrot .
This Bún Chả Giò Chay is besides delightful with some slice cucumber for that extra crunch. This bowl is finished with a vietnamese dip sauce or nuoc cham, and for this interpretation I of run used me homemade vegan ‘ pisces ’ sauce .
WHAT IS BUN CHA GIO?
‘ Bun ’ translates to noodles in vietnamese while ‘ cha gio ’ are vietnamese testis rolls. Chay means vegetarian. so ‘ cha gio chay ’ are vegetarian spring rolls .
RICE NOODLES OR VERMICELLI
The rice noodles or rice vermicelli are made of rice flour, water, and sometimes with salt .
They come in bundles. For this recipe, I cooked 2 bundles to divide into 2 bowl .
These are slightly translucent when dried .
I simply boiled them. As they cook they will turn into a solid white color .
Run the noodles through water to remove excess starch and besides stop these rice noodles from cooking .
Cha Gio Chay (Vegetarian Fried Spring or Egg Rolls)
You can find my homemade spring rolls recipe here. You can besides opt to use egg rolls of your option !
Golden brown and chip !
I sliced my rolls for this noodle bowl but you can serve them whole too.
I equitable like smaller bite-sized pieces to go with the perch of the stadium .
Pickled Daikon Radish and Carrots (Đồ Chua)
I love the add crunch, texture, and acidity these give to the bowl .
You can find my homemade recipe hera .
ASSEMBLING THE BUN CHA GIO CHAY
Add the shred boodle
Add the noodles
Add the fresh herb and cucumber
Add the spring rolls ( cha gio chay ) and pickled vegetables ( do chua )
Pour the vegan ‘ fish ’ sauce or dipping sauce into the bowl. This is inspired by nuoc cham !
Mix well .
Enjoy your bun cha gio chay! Find the recipe for this noodle and spring rolls bowl below! ❤️
If you try out this recipe, I ’ d prize if you leave a military rank or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe menu !
You can also check out my other vegan noodle recipes:
Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls (Bún Chả Giò Chay)
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These bowls are composed of vietnamese rice noodles and egg rolls on a bed of shredded lettuce with fresh herbs and pickled radish and carrot. It’s also delicious with some sliced cucumber for that extra crunch. This bowl is finished with a vietnamese dipping sauce or nuoc cham, and for this version I of course used me homemade vegan ‘fish’ sauce.
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Prep Time
15
mins
Cook Time
10
mins
Total Time
25
mins
Course
Main Course, Salad
Cuisine
Asian, Vietnamese
Servings
2
bowls
Calories
289
kcal
Ingredients
- 100 gigabyte dried rice vermicelli 2 bundles
- Shredded lettuce green flick or other lettuce of choice
- Pickled Daikon Radish and Carrots ( Đồ Chua ), see homemade recipe here
- fresh mint leaves
- fresh coriander
- 6 vietnamese Fried Vegetarian Spring Rolls ( Cha Gio Chay ), see homemade recipe here OR other bounce rolls of choice
Read more: Homemade Dumplings
- Vegan fish sauce or vietnamese dip sauce ( nuoc cham ), see homemade recipe here
Instructions
Noodles
-
Cook the rice vermicelli according to package instructions. Rinse through running cold water after cooking to wash off some starch.
Assembling the bowls
-
You can watch the photos above or the video below to see how to assemble these bowls.
-
In a large bowl, add the shredded lettuce.
- top with the noodles, fresh herb, and pickled veggies .
-
Add in the spring rolls. I cut mine up into smaller bite-sized pieces.
- Finish the bowl with vegan ‘ pisces ’ sauce or vietnamese dip sauce ( nuoc cham ) .
-
Mix and enjoy!
WATCH Video
NUTRITIONAL INFO
Serving:
1
serving
|
Calories:
289
kcal
|
Carbohydrates:
48
g
|
Protein:
12
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
1
g
|
Sodium:
137
mg
|
Potassium:
306
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
11106
IU
|
Vitamin C:
27
mg
|
Calcium:
188
mg
|
Iron:
3
mg
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