FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Bi Cuon Chay (Vietnamese Vegetarian Spring Rolls)

5 faves
Nutrition per serving    (USDA % daily values)
CAL
2445
FAT
156%
CHOL
0%
SOD
66%

Comments

Add a comment

Ingredients for 6 servings

2 1/2 cup bì chay

12 x bánh tráng disks (rice paper)

2 x baby cucumbers

5 oz thick rice vermicelli noodles, (1/2 package), cooked

1 cup Vietnamese mint, stemmed

1 cup Thai Basil stemmed

1 cup Bean Sprouts

4 x Thai chili peppers, thinly sliced

1 cup nước chấm

2 cup Peanut Sauce

6 x iceberg lettuce leaves, for garnish

You might also like

Pumpkin Muffins
Veggie Num Num
Chai Pear Carrot Muffins
Indian Simmer
Banana-Chai Smoothies
Feed Me Phoebe
Chai Spiced Glazed Doughnut Muffins
My Baking Addiction
Chai-Spiced Molasses Custard
Nourished Kitchen
Chai-Spiced Crumb Coffee Cake
Tartelette
Carrot Bread Recipe With Raisins And Chai Spices
Gluten Free Goddess
Tealish Coconut Chai Breakfast Smoothie Recipe
Abe's Market
Coconut Chai Breakfast Smoothie
Abe's Market
Chai Carrot Pear Muffins – Vegan & Gluten Free
Marla Meridith