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Bun Cha Gio Nuoc Cham (Vietnamese spring roll salad)


Bun Cha Gio Nuoc Cham (Vietnamese spring roll salad)
Bun Cha Gio Nuoc Cham (Vietnamese spring roll salad)


These spring rolls are a popular street food snack found throughout Vietnam. For the filling, I decided to keep to the classic minced prawn and pork mix. You want to pick a pork mince with roughly a 15% fat ratio as it will add a more in-depth flavour to the spring rolls. As for the salad element I went with the classic herbs, lettuce and cooked rice noodles. These spring rolls are incredibly easy to make and require hardly any cooking time. Let’s get to it…


  1. Lets begin by making the spring roll filling, start by soaking the mung bean noodles in boiling water for 1 minute. When ready drain off the water and chill the noodles under cold running water. Roughly cut the noodles with scissors to break them up. Next, finely chop the tiger prawns and roughly mince with a knife then when minced place to one side with the pork mince. Slice the carrot into a fine julienne, then mince the garlic and shallot. Now bruise and finely chop 1 lemongrass stalk and place all the ingredients into a large mixing bowl.

2. Season the spring roll mix with 4 tbsp of fish sauce, 1 tbsp of sugar, 1 tbsp of oyster sauce and salt and white pepper. Mix the spring roll mixture until all ingredients are nicely combined.

3. To wrap the spring rolls we firstly need to add boiling water to a pan to allow us to roll the rice paper wrappers. When the water has cooled slightly briefly add the rice wrappers to the hot water for 5 or so seconds then place onto a board.

4. Now add a small amount of the filling towards the centre of the wrapper. Tightly fold the sides of the wrapper over the filling. Try to ensure that there is no excess air within the spring roll.

5. To finish the rolls continue to roll until the wrapper is nicely sealed (the moisture in the wrapper will seal the rice paper). Continue the process until all of the mixture is finished then place the spring rolls onto a tray lined with greaseproof paper to prevent them from sticking. Store the spring rolls in the fridge for around half an hour to allow them to release any unwanted moisture.

6. Whilst we are waiting for the spring rolls to rest we can prepare the nouc cham and other ingredients. To make nouc cham in a small bowl simply add 3 tbsps of sugar, 3 tbsp fish sauce, the juice of 3 limes, 1 tsp of rice vinegar and finely chopped garlic and chilli. Mix the dressing so that the sugar dissolves then place to one side. For the salad wash all ingredients and arrange onto a large serving plate. Cook the rice noodles in boiling water for approximately 5 minutes or until cooked. When ready drain the noodles and chill with cold water to prevent them from overcooking.

7. Now to cook the spring rolls, add a generous amount of cooking oil to a pan (enough to cover half of a spring roll) and place onto a high heat. Allow the oil temperature to reach 160°c then add the spring rolls in two separate batches. Fry the spring rolls for approximately 10 minutes occasionally turning the spring rolls to ensure they evenly cook. When the spring rolls are nice and golden brown remove from the oil and place onto kitchen paper.

8. To serve arrange all of the salad and rice noodles onto a serving tray and place the fried spring rolls on the side. Enjoy these spring rolls by either making a wrap with the lettuce leaves or by placing everything into a bowl with the rice noodles…hope you all enjoy this recipe!

Additional notes

You could switch up the filling of this recipe by using minced chicken, crabmeat or even various mushrooms. If you are unable to source Vietnamese rice paper wrappers then alternatively you could use regular Chinese spring roll pastry or even filo pastry. Have fun playing around with this recipe!


To serve 4
Spring rolls:
rice paper wrappers
250g minced pork
15-20 peeled tiger prawns
1 lemongrass stalk
1 shallot
1 carrot
2 garlic cloves
50g mung bean noodles
4 tbsp fish sauce
1 tbsp sugar
1 tbsp oyster sauce
salt and pepper
1/2 lettuce
50g beansprouts
1/2 cucumber
bunch of mint
bunch of coriander
rice noodles (optional)
Nouc Cham dressing:
3 tbsp fish sauce
3 tbsp sugar
3 limes (juice)
1 tsp rice vinegar
1/2 red chilli
1 garlic clove