Vietnamese Egg Rolls

by on in
bun-cha-gio1


Ingredients

  • 8-12 egg rolls (chả giò)
  • one 12 oz. package of rice vermicelli noodles
  • 2 small cucumbers
  • 1 head shredded green or red leaf lettuce
  • Vietnamese pickles (dồ chua)
  • dipping sauce (nÆ°á»›c chấm)
  • Herbs
  • mint (rau thÆ¡m)
  • Vietnamese perilla – tiá tô
  • Vietnamese balm – kinh giá»›i

Instructions

  1. Wash and cut all vegetables and herbs.
  2. Boil rice vermicelli noodles according to package instructions.
  3. Arrange in bowls, top with egg rolls and prepare the dipping sauce.


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