Bun Cha Gio Chay is a Vietnamese noodle dish adorned with egg rolls. The “bun” which means noodles, are rice vermicelli that are either skinny or the same ones you’d use in Bun Bo Hue. Depending on your preference, you can choose either Bun Bo Hue noodles or the skinnier ones. “Cha Gio” or “Nem Rán” refer to a fried roll, which normally uses pork, jicama, carrots, & black fungus. This recipe is vegan friendly & delicious. Although I didn’t use jicama in my recipe, you should use it if you can get your hands on it! I topped my dish with microgreens because I lacked some herbs & I encourage you to top your noodles with whatever herbs you love.
PrintBun Cha Gio Chay
- Total Time: 45
Ingredients
- 1/4 cup carrot, peeled & julienned
- 1/4 bundle bean thread (cellophane) noodles
- 1/4 cup cloud ear fungus (black fungus)
- 1/2 cup jicama, sliced (optional, but recommended)
- 3 garlic cloves, minced
- 1/4 cup green onions, chopped
- 8 oz extra firm tofu (about half a package), cubed
- 2 Tbsp mushroom sauce (vegetarian oyster sauce)
- 1 Tbsp soy sauce
- 1 Tbsp coconut, evaporated cane sugar, or agave syrup
- 1 Tbsp rice vinegar
- 1 tsp salt
- 1 tsp sesame oil
- spring roll wrappers
- 2 servings rice vermicelli noodles
Garnishes
- Cilantro
- Green Onions
- Lettuce
- Mint
- Roasted peanuts, chopped
- Vegan “Fish” Sauce
Instructions
- 1. Preheat oven to 425º F. In a mixing bowl, soak bean thread noodles & black fungus for 20 minutes.
- 2. In a food processor, add the tofu, carrots, scallions, sauces, salt, sugar, garlic, jicama, & sesame oil. After the bean thread noodles & black fungus have soaked, drain & rinse the noodles to add to the food processor. Process the ingredients until finely chopped.
- 3. In a medium sauce pan, bring water to a boil & add rice vermicelli noodles. Remove from heat after 8 minutes or according to package instructions. Drain & rinse the noodles – set aside.
- 4. On a clean flat surface, lay out a single spring roll wrapper tilted to resemble a diamond with an edge of the square pointing toward you & one away from you. Scoop out a tablespoon of the filling in the middle of the wrapper. Fold the bottom flap to cover the filling, fold in the right & left flaps, & then roll the spring roll upward until the top flap wraps around the roll.
- 5. Pierce the spring rolls a few times throughout each roll with a toothpick; this will allow the spring rolls to bake without rupturing. Spray each spring roll with cooking spray or brush on neutral cooking oil. Place the spring rolls on a rack that will sit atop a cookie sheet.
- 6. Bake the spring rolls for 10-15 minutes or until they’re golden brown. Meanwhile, prepare a bowl of vermicelli with the toppings of your choice.
- 7. When spring rolls are ready, remove from the oven & cut into 2-3 inch chunks. Serve atop the vermicelli with garnishes.
- Prep Time: 35
- Cook Time: 15
Jessica
Thank you for posting this! Very beautifully written and I love that you included the nutritional facts. It is a travesty for anyone who has not tried this dish!
Tiff
Aw thank you, Jessica! 🙂 I’m lucky my plugin includes nutritional facts, but I don’t think it’s 100% accurate, so be aware of that. I don’t think my sodium levels are over 150% & I can assure you my blood pressure is at a very healthy level to indicate that!