Vegetarian Bún Chả Giò (Vietnamese Noodle Salad with Spring Rolls)

Name: Vegetarian Bún Chả Giò (Vietnamese Noodle Salad with Spring Rolls)
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 1 small carrot, peeled and finely shredded, then squeezed dry; 1 handful mung bean sprouts, washed and diced; 1 handful hulled mung beans, soaked in water for 1 hour; 1 piece dried wood ear mushroom, soaked in water and diced; 1 handful glass noodles (cellophane noodles); Salt; Soy sauce, vinegar, sugar, chili, garlic, water = for the sauce; 18 cm (7 inch) round rice paper wrappers; 2 cups peanut oil (about 1/2 liter); 5.3 oz dried rice vermicelli noodles, cooked and drained (about 150 grams); 1 handful bean sprouts, blanched and drained

Ngoc Thuy Le @pesteoupuce

Vegetarian Bún Chả Giò (Vietnamese Noodle Salad with Spring Rolls)

Ngoc Thuy Le @pesteoupuce

Saved

Ingredients

1 hour

Serves 2 servings

1small carrot, peeled and finely shredded, then squeezed dry
1 handfulmung bean sprouts, washed and diced
1 handfulhulled mung beans, soaked in water for 1 hour
1 piecedried wood ear mushroom, soaked in water and diced
1 handfulglass noodles (cellophane noodles)
Salt
Soy sauce, vinegar, sugar, chili, garlic, water = for the sauce
18 cm (7 inch)round rice paper wrappers
2 cupspeanut oil (about 1/2 liter)
5.3 ozdried rice vermicelli noodles, cooked and drained (about 150 grams)
1 handfulbean sprouts, blanched and drained

Saved

Steps

1 hour

1

Prepare the bean sprouts, carrot, wood ear mushroom, and glass noodles by finely chopping them. Place everything in a large bowl.
2

Drain the soaked mung beans, cook them in water with 1 teaspoon salt until just tender (do not overcook). Add the cooked mung beans to the bowl and mix well.
3

Soften the rice paper wrappers by dipping them in hot water, then fill and roll with the vegetable mixture. Fry the rolls in peanut oil in a skillet until golden and crispy. Drain on paper towels.
4

In a bowl, add the blanched bean sprouts and cooked rice vermicelli. Top with the crispy spring rolls, cut in half. Serve with the prepared dipping sauce.
5

To make the dipping sauce: In a bowl, combine 3 tablespoons white vinegar, 5 tablespoons sugar, 15 tablespoons water, and 5 tablespoons soy sauce. Adjust to taste. In a mortar, crush garlic and chili together, then add to the sauce. Pour the sauce over the noodle bowl with spring rolls.
6

Enjoy your meal!