Time
30 minutes
Servings
4
Calories
521
Crispy fried spring rolls served over fresh vermicelli noodles, crisp lettuce, vibrant herbs, and pickled vegetables, all brought together with a zesty Nuoc Cham dressing. A perfect balance of textures and flavors.
521
cal
8.8g
protein
108.6g
carbs
5.7g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Vietnamese fried spring rolls (cha gio) | 8 pieces | 0 | 0g | 0g | 0g | |||
| Rice vermicelli noodles | 12 oz | 310 | 3g | 71g | 0g | |||
| Green leaf lettuce | 1 head | 14 | 1g | 3g | 0g | |||
| Cucumbers (julienned) | 1 cup | 4 | 0g | 1g | 0g | |||
| Bean sprouts | 1 cup | 8 | 1g | 2g | 0g | |||
| Fresh mint leaves | 0.5 cup | 4 | 0g | 1g | 0g | |||
| Fresh cilantro | 0.5 cup | 1 | 0g | 0g | 0g | |||
| Pickled carrots and daikon | 0.5 cup | 5 | 0g | 1g | 0g | |||
| Nuoc Cham dipping sauce | 1 cup | 123 | 1g | 29g | 0g | |||
| Crushed roasted peanuts (optional) | 0.25 cup | 53 | 3g | 2g | 4g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Vietnamese fried spring rolls (cha gio) | 8 pieces | 0 | 0g | 0g | 0g | |||
| Rice vermicelli noodles | 12 oz | 310 | 3g | 71g | 0g | |||
| Green leaf lettuce | 1 head | 14 | 1g | 3g | 0g | |||
| Cucumbers (julienned) | 1 cup | 4 | 0g | 1g | 0g | |||
| Bean sprouts | 1 cup | 8 | 1g | 2g | 0g | |||
| Fresh mint leaves | 0.5 cup | 4 | 0g | 1g | 0g | |||
| Fresh cilantro | 0.5 cup | 1 | 0g | 0g | 0g | |||
| Pickled carrots and daikon | 0.5 cup | 5 | 0g | 1g | 0g | |||
| Nuoc Cham dipping sauce | 1 cup | 123 | 1g | 29g | 0g | |||
| Crushed roasted peanuts (optional) | 0.25 cup | 53 | 3g | 2g | 4g |
Step 1
Cook vermicelli noodles according to package directions until al dente. Drain, rinse with cold water, and set aside.
Step 2
Prepare all fresh vegetables and herbs: wash and chop lettuce, julienne cucumbers, rinse bean sprouts, and pick mint and cilantro leaves.
Step 3
Heat fried spring rolls according to package instructions (deep-fry, air fry, or bake) until golden and crispy.
Step 4
Slice the hot spring rolls into bite-sized pieces or halves.
Step 5
Assemble bowls: Place a bed of fresh lettuce at the bottom of each bowl. Top with cooked vermicelli noodles, julienned cucumbers, bean sprouts, fresh mint, cilantro, and pickled carrots and daikon.
Step 6
Arrange the sliced crispy spring rolls on top of the noodles and vegetables.
Step 7
Drizzle generously with Nuoc Cham dipping sauce. Sprinkle with crushed roasted peanuts if desired. Serve immediately.
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