Vietnamese Spring Roll Noodle Bowl

I was introduced to Vietnamese food after coming to the United States. I don’t recall seeing a Vietnamese restaurant growing up in Singapore. In California however, we see Vietnamese restaurants in many cities. Phở is the trademark of Vietnamese food, but whenever I go to a Vietnamese restaurant, I will always go for the dry rice noodles with Vietnamese Egg Roll. In particular, I love those crispy egg rolls with taro (Chả Giò) and the sweet and sour sauce (Nuoc Mam) that you drizzle over the vermicelli. Its awfully good, and you cannot have too much Cha Gio or Nuoc Mam. I had Vietnamese Noodle Bowl in Los Gatos last weekend. It was very good but very expensive. I am still craving for more. This recipe makes 25 Vietnamese Egg Rolls, good value for the $$ and effort. Yum!


Egg Roll

  • 1 lb ground pork
  • 2 cups firmly packed shredded jicama
  • 1/4 tsp salt
  • 1 cup shredded carrots
  • 1 cup chopped yellow onion
  • 1 cup soaked and minced woodear mushroom
  • 1 cup soaked bean threads (龙口粉丝), snipped into short segments
  • 1 cup shredded taro
  • 1/2 cup medium shrimp, shelled, deveined, minced
  • 1/2 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 1/2 tsp kosher salt
  • 1/2 tsp ground white pepper
  • 1/2 tsp sugar
  • 1/2 tsp msg
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp cornstarch dissolved in 4 Tbsp water
  • 1 package spring roll wrapper, ~ 30
  • Oil for deep frying

Nuoc Mam

  • 2 tsp minced garlic
  • 2 thai chilli, seeded, minced
  • 1/2 cup fish sauce
  • 1/2 cup rice vinegar
  • 1/2 cup sugar
  • 1 cup warm water

Sides and Garnish

  • Rice Vermicelli
  • Red leaf lettuce
  • Shredded cabbage, carrots, cucumber
  • Beets and raddish
  • Bean sprouts
  • Mint leaves
  • Fried Shallots
  • Ground peanuts


Egg Roll

  1. Soak bean thread in water until softened. Snip with kitchen sear into short segments.
  2. Loosen the jicama in a mixing bowl. Sprinkle 1/4 tsp salt over the shredded jicama, mix well and let it sit for 10 minutes. This draws out the water from the jicama. Squeeze the water from the jicama by hand. This is an important step to keep the spring roll dry and avoid splatter when frying the spring roll.
  3. Mix jicama, carrots, woodear mushrooms, onions, taro with the seasoning (salt, sugar, msg, fish sauce, soy sauce, ground pepper, and oyster sauce) until coated evenly.
  4. Add the ground pork and minced shrimp. Mix well until evenly blended with the vegetables and seasoning.
  5. Chill in the refrigerator until ready to wrap.
  6. Line a large tray with parchment paper.
  7. Prepare the cornstarch mix.
  8. Separate the spring roll skin.
  9. Place a large spoonful of egg roll filling on a spring roll skin, wrap and seal with corn starch mix. Place on parchment paper.
  10. Repeat until all the egg roll filling is used up. Arranging the spring roll in a single layer on the tray.
  11. Freeze the wrapped spring roll until ready to cook.
  12. Heat oil over medium high heat until bubble runs up a wooden chopstick is inserted into the heated oil.
  13. Deep fry the spring rolls until golden brown and crispy.

Nuoc Mam

Nuoc Mam
  1. Mix all ingredients in a glass bowl until sugar dissolves.


  1. Soak vermicelli and cook according to package instructions. Drain and set aside.
  2. Line serving dish with two leaves of red leave lettuce.
  3. Top with vermicelli, bean sprouts, shredded cabbage, shredded carrots.
  4. Add fried spring rolls.
  5. Garnish with mint leaves, fried shallots, and ground peanuts.
  6. Serve hot.
Ground chicken, ground pork, minced prawns
Meat and vegetables tossed together
Place heaping spoon of filling over an egg roll skin
Arrange wrapped spring roll in a single layer on a lined tray
Repeat until all fillings are wrapped
Assembly. I used colorful beets instead of cabbage
Alternatively, serve with shredded cabbage and carrots instead
Print This Post Print This Post

No Comments

Leave a Comment

%d bloggers like this: