spring roll salad

If you love summer rolls you are going to go crazy for this summer roll bowl meal prep! Drizzled with a mouthwatering spicy peanut sauce and packed with veggies and fiber to keep you full! This high protein vegan meal prep will keep you full and energized throughout the day!

Summer Roll Bowl Meal Prep (high protein & vegan)

400 g Extra Firm Pressed Tofu (cubed)

tsp Coconut Aminos (or soy sauce)

Edamame (shelled and frozen)

¾ Large Cucumber (cubed)

Carrot (shredded)

Purple Cabbage (shredded)

Natural Peanut Butter

tbsp Soy Sauce

tsp Sriracha

tbsp Lime Juice (or lemon)

tbsp Maple Syrup

Sesame Seeds

Lime Wedges

Start my pressing your extra firm tofu for a minimum of 30 minutes. You can do this with a kitchen towel and heavy object or with a tofu press! Once the tofu is pressed slice into cubes and pan fry with coconut aminos or soy sauce until lightly golden on each side.

Prepare the rest of the veggies by shredding the carrot and cabbage, and slicing the cucumber.

Steam the edamame for a few minutes until cooked then run under cold water. Cook your  noodles of choice then run under cold water.

Prepare the spicy peanut dressing by adding all ingredients to a blender. You can also use a jar and shake the ingredients together.

Assemble your summer roll bowls in 3 separate containers dividing up all the ingredients evenly. Drizzle the sauce over each bowl. I used up the whole spicy peanut sauce for this recipe!

This Vietnamese noodle salad is truly the star of the show! Also known as bun cha gio, it&#39;s topped with crispy fried spring rolls on a bed of vermicelli and drizzled with a delicious nuoc mam sauce.

Vietnamese Noodle Salad - Bun Cha Gio

100 g vermicelli noodles

spring rolls (cooked, served whole or

water

tbsp fish sauce

tbsp rice wine vinegar

lime juice

tsp sugar

tsp garlic (finely chopped)

chilli birds eye (finely chopped)

peanuts

mint leaves

cilantro coriander

lettuce

bean sprouts

cucumber (chopped small)

pickled carrot and daikon

spring onion / green onion (sliced thinly)

red chilli (sliced on the diagonal)

Have your fried spring rolls cooked and ready to go (either store-bought or from scratch Vietnamese or Thai style). Cook vermicelli noodles according to packet directions and drain.

Add the water, fish sauce, rice vinegar, lime juice, sugar, garlic and (optional) fresh chilli in a small dish, and stir until the sugar has dissolved.

For the Nuoc Mam Cham (pour over sauce)

Grab a large, wide bowl to arrange your salad, it&#39;s going to be big! Layer with lettuce, if using, then the vermicelli noodles. Top next with your favourite toppings, including mint, coriander, bean sprouts, cucumber, pickled carrot and daikon, spring onion, chilli and finally, crispy fried spring rolls.

Serve with the sauce on the side, and once you&#39;re ready to eat, pour it over the bowl and dig in!

Assemble the bowl

https://www.youtube.com/watch?v=ItUviJz5F5s

This Vietnamese noodle salad is truly the star of the show! Known as bun cha gio, it's topped with crispy fried spring rolls on a bed of vermicelli and drizzled with nuoc mam sauce. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/bun-cha-gio/

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☕️ About this recipe: 

Bun cha gio is an easy Vietnamese noodle salad you can enjoy for breakfast, lunch or dinner!

Filled with fresh herbs, this refreshing cold noodle salad is perfect for hot summer days. 

We love the contrast of crispy spring rolls with rice noodles, veggies and sweet and sour sauce. It’s filling and satisfying without being heavy!

🥒 Ingredients: 

100 g vermicelli noodles
3-4 fried spring rolls cooked, served whole or cut in thirds

For the nuoc mam cham sauce:
4 tbsp water
2 tbsp fish sauce
2 tbsp rice vinegar
2 tsp lime juice
2 tsp sugar
2 tsp garlic finely chopped
1 fresh chilli birds eye finely chopped

For the toppings, make your own combo:
2 tbsp crushed peanuts
1 handful mint
1 handful coriander
1 handful lettuce shredded
¼ cup bean sprouts
¼ cup cucumber chopped small
¼ cup pickled carrot and daikon
1 spring onion / green onion sliced thinly
1 small red chilli sliced on the diagonal

👩‍🍳 Recipe Steps:

00:00 How to Make Bun Cha Gio
00:09 Make the nuoc mam sauce
00:30 Layer noodles, mint and bean shoots in a bowl
00:38 Top with fried spring rolls, cucumber, carrot and peanuts
00:46 Serve with nuoc mam sauce

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Bun Cha Gio - Vietnamese Noodle Salad with Spring Rolls [Easy Lunch or Dinner!]

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