Vegan Bún Chả Giò (Vietnamese Noodles with Spring Rolls)

Ingredients

• 2.5 ounces 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 of garlic (finely minced)
• 1 tsp lime juice
• 1/2 Thai chili (finely chopped)

Instructions

1. 1

   Please note: This makes one bowl. Use the servings slider to adjust the quantities if you want to make more.

2. 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. 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. 4

   Drain the noodles and rinse under cold water. Transfer to a large serving bowl.

5. 5

   Top with bean sprouts, chopped lettuce, chopped cucumber, and pickles. Arrange the sliced egg roll on top of the noodles.

6. 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!