Bun Cha Gio is my ultimate summer go-to and when I say it’s a my go-to, I mean we have this at least once a fortnight, and sometimes once a week! It’s light, fresh, and packed with flavour – not to mention, who can resist the satisfying crunch of crispy spring rolls? But don’t worry, we’re not making them ourselves for this recipe – the frozen veggie spring rolls are more than enough. This Vietnamese classic is a perfect balance of cool rice noodles, vibrant herbs, and that delicious nuoc cham dressing. Whether you’re looking for a quick lunch or an impressive fresh dinner, this bowl of goodness is an absolute crowd-pleaser. Bonus points if you make extra spring rolls (because let’s be real, they’re always the first to disappear)!
Can I make Bun Cha Gio ahead of time?
Yes, you can prepare most of the components in advance! The spring rolls can be made a day ahead and stored in an airtight container if you really want to, but they are so easy to throw into the air fryer for 10 minutes on the day. The rice noodles and veggies can also be prepped, but it’s best to store them separately and assemble everything fresh before serving to maintain that perfect texture. Something to note about storing cooked rice noodles is that they can become sticky in the fridge. To help combat this, I recommend oiling them lightly with a neutral oil or a little bit of sesame oil before storing.
Can I make this gluten-free?
This Vietnamese noodle salad is almost all naturally gluten-free. However, you will need to make sure the spring rolls you choose are gluten-free. You can find some that are made from rice paper which is naturally gluten-free. Rice noodles are naturally gluten-free, so you’re good to go on that front!
What’s the best way to keep the spring rolls crispy?
To keep your spring rolls crispy, air fry them right before serving. If you make them in advance, reheat them in the oven or air fryer at 180°C for about 10 minutes, or until they regain their crispiness. Avoid microwaving, as that will make them soggy!
Similar salads:
If you love a salad like me, then you have to check out my Salads section of my blog. Some of my favourite include:
Crunchy Rainbow Salad
Cucumber and Crispy Chickpea Salad
Bun Cha Gio (Vietnamese Rice Noodle and Spring Roll Salad)
Course: Salads, MainCuisine: VietnameseDifficulty: Easy2
servings25
minutes15
minutes40
minutesThis Bun Cha Gio dish is a vibrant Vietnamese rice noodle salad topped with crispy spring rolls, fresh herbs, and a tangy nuoc cham dressing! It’s a light, refreshing dish perfect for any occasion, blending the crunch of spring rolls with the coolness of vermicelli noodles and veggies.
Ingredients
1 cup Butter Lettuce Leaves or Ice Burg Lettuce
1/3 cup Pickled Carrots
1 Small Cucumber, julienned
1 tbsp Crushed Peanuts
1 Packet Vermicilli Rice Noodles
1/3 cup Fresh Mint
6 Mini Vegetable Spring Rolls
- Lemongrass Marinated Tofu
200 grams Firm Tofu, pressed
2 Lemongrass Stalks, minced
1 tbsp Tamari
1 tbsp Vegan Oyster Sauce
1 tsp Coconut Sugar or Stevia
2 tbsp Avocado Oil
1/4 cup Corn Flour
- Nuoc Cham Dressing
1/4 cup Vegan Fish Sauce
1/2 Lime, juiced
1.5 tbsp Stevia
1/4 cup Water
1 Garlic Clove, minced
1 Birds Eye Chilli, finely chopped
Directions
- Start by pressing your firm tofu. Pat dry with a paper towel. Cut into 2cm slices creating rectangles. Slice in half to create triangles. Place into a container and coat in tamari sauce. Flipping over to ensure both sides get covered. Place into fridge for 10 minutes.
- Julienne or thinly slice your veggies – carrots, cucumber, and any other desired additions. Fresh herbs like cilantro, mint, and basil should be roughly chopped. Set aside.
- Place frozen spring rolls into the air fryer at 180 degrees celsius for 10 minutes or until golden and crispy. In the meantime, boil the kettle and pour over boiling water onto rice noodles in a bowl. Allow to soak for a few minutes. Rinse under cold water and set aside.
- Roughly chop the white part of the lemongrass. Heat fry pan over medium heat and add avocado oil. Remove tofu from the fridge and coat each piece lightly with corn flour. Fry floured tofu for a couple of minutes on each side or until crispy. Add in lemongrass, coconut sugar and vegan oyster sauce and coat the tofu in this. Remove from pan.
- In a small bowl, whisk together lime juice, fish sauce, garlic, chilli, sugar, and a bit of water until well combined.
- In serving bowls, place a bed of rice noodles, top with your crispy spring rolls (cut into bite-sized pieces), and add the fresh veggies, lemongrass tofu, crushed nuts and herbs.
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