Vietnamese Egg Rolls



  • 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 (nước chấm)
  • Herbs
  • mint (rau thơm)
  • Vietnamese perilla – tiá tô
  • Vietnamese balm – kinh giới


  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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