Craving a vibrant, flavorful meal that's both satisfying and surprisingly easy to make? Look no further than this delicious Vietnamese Egg Roll Noodle Bowl! Forget soggy takeout; this recipe delivers crispy, homemade egg rolls bursting with fresh herbs and savory fillings, tossed with a tangy, umami-rich peanut sauce and perfectly cooked noodles. It’s a complete meal in a bowl, offering a perfect balance of textures and tastes – crunchy egg rolls, soft noodles, and a delightful explosion of fresh flavors in every bite.
This recipe simplifies the process of creating a restaurant-quality Vietnamese Egg Roll Noodle Bowl right in your own kitchen. We’ll guide you through making crispy egg rolls from scratch, preparing a flavorful peanut sauce, and assembling the perfect noodle bowl. Ready to dive into a culinary adventure? Let's get started with the step-by-step instructions below!
Tools Needed
- Pot
- Scissors
- Kitchen shears
- Bowl
- Frying pan
Ingredients
- Dried wood ear fungus (or shiitake/portobello mushrooms)
- Bean thread noodles
- Spring roll pastry (lumpia wrappers)
- Ground pork: 1 pound
- Onion: 1 diced
- Shredded carrots: 1 1/2 cups
- Garlic: 4 cloves
- Black pepper: 2 tablespoons
- Salt: a pinch
- Sugar: 3 tablespoons
- Fish sauce
- Oyster sauce
- Sweet thick soy sauce
- Egg: 1
- Fresh cilantro
- Green lettuce
- Mint
- Cucumber
- Pickled carrots
- Honey roasted peanuts
- Rice vermicelli noodles
- Water
- Lime: 1/2
- Chili peppers: 2
Step-by-Step Instructions
Step 1. Prepare the Filling and Egg Rolls
- Rehydrate wood ear fungus and bean thread noodles in hot water for 10-15 minutes.
- Chop rehydrated ingredients into small pieces.
- In a bowl, mix ground pork, diced onion, rehydrated mushrooms, noodles, shredded carrots, garlic, black pepper, salt, sugar, fish sauce, oyster sauce, sweet soy sauce, and egg.
- Mix thoroughly with your hands to combine all ingredients.
- Peel spring roll wrappers one by one and cover with a damp paper towel until ready to use.
- Place a small amount of filling onto a wrapper, roll up like a cigar, fold in the sides, and seal with a bit of water.
- Deep-fry egg rolls in 350-degree oil for 6-7 minutes until golden brown.
Step 2. Cook the Noodles and Prepare the Dressing
- Cook rice vermicelli noodles according to package instructions.
- Combine water, fish sauce, sugar, garlic, chili peppers, and lime juice. Stir until dissolved.
Step 3. Assemble the Noodle Bowl
- Place cooked noodles in a bowl, add fresh herbs (cilantro, lettuce, mint), pickled carrots, and cut egg rolls.
- Dress noodles and vegetables with fish sauce vinaigrette. Top with honey roasted peanuts.
Step 4. Serve
- Serve and enjoy!
Read more: Authentic Vietnamese Fish Noodle Soup (Bun Ca Nuc) Recipe
Tips
- Use thinner spring roll wrappers for easier rolling.
- Adjust the amount of chili peppers in the vinaigrette to your preference.
- Taste and adjust the fish sauce vinaigrette for sweetness and sourness as needed.
- Keep the egg rolls crispy by adding the fish sauce vinaigrette only to the noodles and vegetables.
Nutrition
- Calories: 600-700
- Fat: 30-40gg
- Carbs: 60-70gg
- Protein: 25-30gg
FAQs
1. Can I use store-bought egg roll wrappers?
Absolutely! Store-bought wrappers are a great time-saver. Just follow the frying instructions on the package.
2. What can I substitute for peanut butter?
If you have a peanut allergy or dislike peanut butter, you can substitute it with tahini or sunflower seed butter for a similar creamy texture and nutty flavor.
This Vietnamese Egg Roll Noodle Bowl recipe is a guaranteed crowd-pleaser, offering a delightful combination of textures and flavors in every bite. From the satisfying crunch of the egg rolls to the rich peanut sauce and fresh herbs, this dish is a complete and unforgettable culinary experience. Enjoy this easy-to-make recipe and impress your friends and family with your newfound Vietnamese cooking skills!