Vietnamese Shrimp Spring Roll Noodle Bowl (Bún chả giò tôm)

Name: Vietnamese Shrimp Spring Roll Noodle Bowl (Bún chả giò tôm)
Ingredients: 1.1 lbs peeled shrimp (500 grams); Carrot; Jicama; Taro; Cellophane noodles (bean thread noodles), wood ear mushrooms; Rice paper wrappers; Seasonings; Fresh herbs (such as cilantro, mint, Thai basil, and lettuce); Rice vermicelli noodles

Joyce Ch @FoodbyJoyce

San Francisco

This spring roll dish has a simple filling but is still delicious.

Joyce Ch @FoodbyJoyce

San Francisco

This spring roll dish has a simple filling but is still delicious.

Saved

Ingredients

1.1 lbspeeled shrimp (500 grams)
Carrot
Jicama
Taro
Cellophane noodles (bean thread noodles), wood ear mushrooms
Rice paper wrappers
Seasonings
Fresh herbs (such as cilantro, mint, Thai basil, and lettuce)
Rice vermicelli noodles

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Steps

1

Julienne the carrot, jicama, and taro. Soak the cellophane noodles and wood ear mushrooms in water until soft, then chop them finely.
2

Rinse the shrimp and pat dry, then finely chop.
3

Mix all the ingredients together. Season with 1/2 tablespoon seasoning powder, 1/2 tablespoon sugar, and 1 tablespoon ground black pepper. Let marinate for 30 minutes.
4

Lay out the rice paper wrappers, add the filling, and roll into small rolls.
5

Fry the rolls until golden brown.
6

Prepare the fresh herbs, rice vermicelli noodles, dipping fish sauce, and roasted peanuts.
7

Place the noodles in a bowl, add the fresh herbs, roasted peanuts, and dipping sauce, then enjoy.