Bún Chả Giò (Vietnamese Egg Rolls with Vermicelli Noodles)

A bowl of vietnamese egg rolls with vermicelli noodles on a tile table.

Bún Chả Giò (Vietnamese Egg Rolls with Vermicelli Noodles)

Bún chả giò or Vietnamese egg rolls with vermicelli noodles are made with crispy savory Vietnamese egg rolls that lay on top of a bed of fresh vermicelli noodles, a medley of fresh herbs, and pickled vegetables that are drizzled with a signature Vietnamese dipping sauce.

Course Lunch & Dinner Recipes, Main Course

Cuisine Vietnamese

Keyword authentic vietnamese recipe, bun cha gio, bun cha gio recipe, classic vietnamese, egg roll noodles, Fried egg rolls, homestyle vietnamese, recipe for Vietnamese egg rolls, traditional vietnamese recipe, Vietnamese egg rolls, Vietnamese noodles, Vietnamese vermicelli noodles

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 506kcal

Author Megan

Equipment

Ingredients

10 Vietnamese egg rolls
16 oz vermicelli noodles boiled

Serve

1 cup Nuoc cham Vietnamese Dipping Sauce
Do chua Pickled daikon and carrots
1 head Lettuce cut into 1 inch thick pieces
2-3 Cucumbers sliced
1 bunch Mint
1 handful Cilantro
¼ cup Peanuts crushed

Instructions

Make egg rolls. Follow my recipe for Vietnamese egg rolls (cha gio) to make your egg rolls. Cut them into bite sized pieces. Set aside.
Cook the noodles. Boil the vermicelli noodles according to the package instructions. Rinse the noodles in cold water. Set aside.
Assemble the bowl. In your serving bowl, add half a bowl of lettuce, do chua (pickled daikon and carrots), mint, sliced cucumbers and cut egg rolls. Drizzle with nuoc cham (Vietnamese dipping sauce) and enjoy!

Notes

Make egg rolls in advance. Making egg rolls is a timely process. It takes time to make the mixture, roll, and fry. I recommend making the egg rolls in advance so that when it comes to assembling the bowl it will be quick and easy.
Reheat egg rolls in an air fryer or oven. My favorite way to reheat my egg rolls is in the air fryer or oven. The air fryer quickly makes my egg rolls warm, crispy, and delicious again to serve.
Make do chua in advance. I always have a jar of do chua (pickled carrots and daikon) in the refrigerator for whenever I need it for my banh mi or vermicelli bowls. It cuts the prep time for this bun cha gio recipe.
Wash your lettuce and herbs! It may be overlooked, but I recommend washing your lettuce and herbs thoroughly before assembling your bowl. This will ensure all the dirt and debris is removed from the leaves.
Storage Instructions: This bun cha gio recipe is best served immediately. If you have any leftovers, I recommend storing the egg rolls and noodles separate from the vegetables in different airtight containers in the refrigerator for up to 3 days.

Nutrition