Vegan Bún Chả Giò (Vietnamese Noodles with Spring Rolls)

Name: Vegan Bún Chả Giò (Vietnamese Noodles with Spring Rolls)
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 2.5 oz 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); 1 tbsp vegan fish sauce; 1 tbsp sugar; 3 tbsp water; 1 clove garlic (finely minced); 1 tsp lime juice; 1/2 Thai chili (finely chopped)

By Thomas Pagot · Full of PlantsPublic

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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!

Prep: 15 min
Total: 15 min
Servings: 1

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This recipe was taken from Vegan Bún Chả Giò (Vietnamese Noodles with Spring Rolls) · by Thomas Pagot. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 1 person

Cooking for

70 grice noodles (adjust to your liking)
0.33 cupbean sprouts
0.25 cupchopped lettuce
0.25 cupchopped cucumber
2 tbspcarrot and radish pickles (see notes)
2vegan egg rolls (cut into 1-inch thick slices)
1 tbsproasted peanuts
1 tbspcroutons
1 tbspfried onions (or shallots)
—chopped cilantro (to taste)
1 tbspvegan fish sauce
1 tbspsugar
3 tbspwater
1 clovegarlic (finely minced)
1 tsplime juice
1/2Thai chili (finely chopped)

Steps

1
Please note: This makes one bowl. Use the servings slider to adjust the quantities if you want to make more.
2
Bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions or until tender.
3
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.
4
Drain the noodles and rinse under cold water. Transfer to a large serving bowl.
5
Top with bean sprouts, chopped lettuce, chopped cucumber, and pickles. Arrange the sliced egg roll on top of the noodles.
6
Top with the roasted peanuts, croutons, fried onions, and chopped cilantro. Pour in the nước chấm sauce and stir to combine everything. Serve immediately!

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Per portion

Calories: ~400.8 kcal
Protein: ~6.5 g
Fat: ~6 g
Carbs: ~80 g
Fiber: ~2.3 g
Sodium: ~192.1 mg

4 ingredients still need USDA food links. bean sprouts, croutons are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Eggs
Fish
Peanuts

Partial · 12/16 ingredients linked