Saigon Eggrolls

Recipe Ideas

Eggroll Vermicelli Salad

Eggroll Vermicelli Salad

1/2 cup of fish sauce
1 head of green leaf lettuce
1 package of dried vermicelli
1/2 cup of plain roasted peanuts, crushed
1 carrot, finely shredded
1 cucumber, julienne cut
1 package of Saigon Eggrolls
Nuoc Mam Sauce


Cook 24 eggrolls according to package instructions. Set aside to cool. Remove lettuce leaves from stem and wash thoroughly. Chop leaves in 1" strips and divide into 4 large bowls. In a large pot, boil enough water to cover vermicelli. Cook vermicelli in boiling water for 8-10 minutes or until tender. Drain cooked vermicelli and rinse in cold water. Divide vermicelli into 4 equal parts and place in bowl with lettuce. Add eggrolls, carrot, and cucumber to each bowl and sprinkle with crushed peanuts. Serve with Nuoc Mam Sauce as dressing.

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