Food For Four

Bún Chả Giò – Vietnamese Spring Rolls with Vermicelli Noodles

Posted on | March 13, 2010 | Asian Recipes, Recipes, Vietnamese Recipes | 18 Comments

Vietnamese Spring Rolls Vermicelli Noodles

Back in the days when family get-together was a regular event, mum would used to fry up batches of spring rolls. I was given the task of rolling up the spring rolls and it was a task I enjoyed the most (better than washing herbs and cutting up vegetables). I took pride in rolling the spring rolls. I don’t like to boast, but I was fast and all my spring rolls were tight and the same perfect size. I would roll at least 150 spring rolls per session, which didn’t seemed a lot since I enjoyed it so much. Some times Dad would give me hand but his spring rolls were loose and all different sizes, and this really annoyed me.

Vietnamese Spring Rolls

We still have spring rolls at family parties and it is now made by my aunty. Spring rolls are great as finger food. I can’t help myself but taste tests a couple at a time when I have the job of frying them. When I make spring rolls for myself, I would roll double the amount to keep some in my freezer.

The delicious crunchy fried spring rolls can be eaten on their own or served as a refreshing summer noodle dish. The spring rolls noodle dish is a perfect balance of crunchy spring rolls with cold vermicelli noodles, fresh herbs, cucumbers, bean sprouts, crushed peanuts and fish sauce dipping sauce.

Bun Chai Gio

Vietnamese Spring Rolls
makes 30 -35


500g pork mince
1 carrot, grated
1/2 large onion, finely chopped
20g bean thread noodle
10g wood ear mushroom
1 egg yolk
1 packet of 50 sheets egg spring roll pastry (5 inch square)
1 tablespoon flour
1.5 tablespoon water
1 tablespoon sugar
1/2 tablespoon salt
1/2 teaspoon white pepper

5 Vietnamese mint leaves
5 perilla leaves
2 Lebanese cucumber, halved and sliced
1/2 bag bean sprouts
lettuce, shredded

4 tbsp crushed roasted peanuts

pickled carrots and white raddish – optional
fish sauce dipping sauce


Make the Spring Rolls:
Soak bean thread noodle in cold water for 20 minutes and then drain. Using a pair of scissors randomly cut the noodles into 10cm lengths.

Soak the wood ear mushroom in water for 30 minutes, then drain. Cut the wood ear mushroom thin strips.

Using a muslin or cheese cloth, squeeze out the excess water from the finely chopped onions. Then drain the juices from the grated carrot and discard.

In a bowl, combine pork mince, carrot, onion, egg yolk, bean thread noodles and wood ear mushrooms. Combine all the ingredients well. Then add salt, sugar and pepper. Then mix well.

In a small bowl, add plain flour and water and mix well. (This will be used to seal the spring rolls)

To roll the spring rolls, place one sheet of spring roll like a diamond on plate. Place one tablespoon of filling into the middle of the pastry. Shape the filling into a log. Fold the two sides into the centre over the filling, then fold the bottom of the pastry up and over; roll up and over to form a tight roll. Seal the spring roll by dabbing the flour mixture onto the top of the pastry. Repeat until all the fillings are used up.

To fry the spring rolls, place oil into a medium pot. Oil is ready for frying when a cube of bread dropped into the oil browns in 15 seconds. Place a couple of spring rolls with the seal part of the spring rolls on the bottom into the oil. Fry until golden brown. Place fried spring rolls on absorbent paper.

Cook the Noodles:
Cook vermicelli in boiling water for about 10 minutes, stirring regularly so that the noodles don’t clump together and stick to the bottom of the pot. To check if ready, take a strand of noodle and press against your nail of your thumb and index finger. This should break apart easily. Drain and rinse noodles under cold water.

To serve:
In large bowl, combine vermicelli noodles, fresh herbs, cucumbers and bean sprout. Place spring rolls on top of noodles and sprinkle with crushed roasted peanuts. Serve by pouring dipping fish sauce.

Vietnamese Spring Rolls and Vermicelli Noodles

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18 Responses to “Bún Chả Giò – Vietnamese Spring Rolls with Vermicelli Noodles”

  1. Anh
    March 14th, 2010 @ 1:00 am

    Oh this is one of my favourite! :) Very nice rolls you have there.

  2. ravenouscouple
    March 14th, 2010 @ 5:54 am

    No, you should brag–it’s a skill worth bragging and boasting about!

  3. zurin
    March 15th, 2010 @ 12:13 am

    u hvae an amazing blog! black sesame ice cream?!! that is outrageous!!! ^.^

    tq for dropping by..imm glad we found each other !

  4. MaryMoh
    March 15th, 2010 @ 3:28 am

    Those spring rolls look irresistibly good. Looks so crunchy and delicious. I can even have that for dinner with a spicy dipping sauce. Great for parties.

  5. Phuoc'n Delicious
    March 15th, 2010 @ 1:01 pm

    Oh another simple dish to enjoy when you feel like something substantial but light. YUM!

  6. Cookbook Challenge W17 (Vietnamese) Caramelised fish with pineapple | Addictive and consuming
    March 19th, 2010 @ 12:15 am

    [...] onion; Wok tossed bok choy with bamboo shoots & shiitake mushrooms Yen from Food for Four – Vietnamese spring rolls with vermicelli noodles Shellie from Iron Chef Shellie – Aromatic Vietnamese beef curry Rizka from ini, itu – [...]

  7. sarah
    March 19th, 2010 @ 4:18 pm

    I am so impressed by how those spring rolls look! I cant fold mine anything like that!

  8. Leigh
    March 19th, 2010 @ 4:44 pm

    Brag away as these look perfect! I even love the wonderful shapes you chopped your vegetables in…just lovely.

  9. betty
    March 25th, 2010 @ 1:30 pm

    i love LOVE LOVE vietnamese spring rolls!!!!
    but ever since i stopeed eating meat ive been eating the vegetarian version which is just as good mmmmm :O)

  10. Kat (Spatula, Spoon and Saturday)
    March 27th, 2010 @ 2:14 pm

    wow these look really good. of all the spring rolls, I think I really like them with bun best.

  11. Annie
    March 31st, 2010 @ 2:48 am

    Wow I love that, you’ve proudly carried out the dish. I always wondered how you cut the pickled carrots and white radish in that shape? Please do tell!

  12. Yen
    April 10th, 2010 @ 12:19 am

    @Annie: Cutting the carrots and radish in the different shapes is quite easy but hard to explain. If you still want to know how to do it, email me and I can explain to you with some pictures.

  13. Phil
    January 6th, 2011 @ 5:04 pm

    I was so excited to have found ur blog, as a teen living in colorado with my parents we would regularly stop in at a little vietnamese restaurant and this is what we would always get, the combination of the fish sauce poured on top was like icing on the cake. I’ve been craving this for some time and I finally found a recipe that has cured my craving. Thank u so much

  14. Angwyrd
    January 20th, 2011 @ 10:46 am

    These are fabulous, didn’t do the other vegies etc, but the spring rolls were just beautiful, didn’t use pork, used lamb mince and rice paper rolls as I am gluten free, they fried up beautifully and tasted magnificent ;)

  15. Sony Pamnani
    April 3rd, 2011 @ 7:14 am

    Wow, I loved it, i made for the first time., so tasty…..

  16. The Cookbook Challenge: Week 17 Vietnamese theme round up
    August 25th, 2011 @ 12:41 pm

    [...] onion; Wok tossed bok choy with bamboo shoots & shiitake mushrooms Yen from Food for Four – Vietnamese spring rolls with vermicelli noodles Shellie from Iron Chef Shellie – Aromatic Vietnamese beef curry Rizka from ini, itu – [...]

  17. Ami
    December 23rd, 2012 @ 5:10 pm

    Made this last night for dinner. Used dried chanterelles instead of wood ear and rice noodle instead of cellophane, but it was still amazing. Also served it with hot fresh chile sauce (see steamy kitchen haianese chx recipe). Aaaand I used the spring roll wrappers you have to dip in water to soften. I loved this, my family loved it, tasted just like what I’ve had in restaurant. Think the chile sauce was a great, must-have element.

  18. Đồ Chua – Vietnamese Pickled Carrot and Daikon : Food For Four
    March 11th, 2013 @ 12:08 pm

    [...] almost any dish. It is perfect in bánh mì (Vietnamese baguette), cold vermicelli noodle dishes (bún chả giò, bún thịt nướng, bún bò xào) or served as a side dish with grilled and braised [...]

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