Bún Chả Giò (Vietnamese Egg Rolls with Vermicelli Noodles)

Ingredients

• 10 Vietnamese egg rolls
• 16 oz vermicelli noodles (boiled)
• 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
• 1/4 cup Peanuts (crushed)

Instructions

1. 1

   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.

2. 2

   Cook the noodles. Boil the vermicelli noodles according to the package instructions. Rinse the noodles in cold water. Set aside.

3. 3

   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!