Spring Roll Noodle Salad (Bun Cha Gio)

Cook time 1 hour
Servings 4


100g dried glass noodles, rehydrated

1 handful each of Thai basil, Vietnamese mint and coriander

1 cucumber, julienned

1 carrot, julienned

¼ cup sweet chilli sauce

1 tsp fish sauce

Juice 1 lime

1 handful of toasted peanuts, chopped

Spring rolls

1 packet of spring roll wrappers

200g chicken mince

2 spring onions, finely chopped plus extra for garnish

4 dried shiitake, rehydrated and finely chopped

2 cloves garlic, minced

1 egg, separated

1 tsp sweet soy

Vegetable oil, for deep frying

Spring Roll Noodle Salad (Bun Cha Gio)


Combine the chicken, shiitake, spring onions, garlic, egg white and soy in a bowl until sticky.

Place a tablespoon of the mixture in the centre of the spring roll wrapper. Using a pastry brush to brush all sides with a little of the egg yolk. Fold the tip of the spring roll over filling. Then fold in the sides and roll up tightly into a cylinder. If needed, use a cornflour and water slurry to enclose.

Preheat the oil to 180°C in a deep fryer, pot or wok and fry the spring rolls for 4-5 minutes or until golden brown. Drain spring rolls on paper towelling.

To make the dressing, combine sweet chilli sauce, fish sauce and lime.

To assemble, portion noodles between bowls and garnish with herbs, cucumber, carrots. Cut the spring rolls into thirds and arrange on top of noodles. Drizzle with dressing and serve.