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Modeled after a Vietnamese Egg Roll Noodle Salad salad from my favorite little restaurant in Minneapolis, this is the ultimate make-in, take-out dish!

Vietnamese Egg Roll Noodle Salad

  • Author: Kitschen Cat
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2 bowls 1x




  • 4oz thin rice noodles, soaked and drained according to package directions
  • 2 cups shredded romaine lettuce
  • 1 cup bean sprouts
  • 1/2 large cucumber, thinly sliced
  • 1 large carrot, thinly sliced
  • 1/4 cup chopped fresh herbs (I used basil, mint, and cilantro)
  • 1/4 cup crushed peanuts
  • 45 cooked egg rolls, sliced into bite sized pieces

House fish sauce

  • 1/4 cup fish sauce
  • 1/4 cup fresh squeezed lime juice
  • 1 tablespoons sugar
  • 3/4 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes


  1. Layer bowl ingredients, starting with a base of noodles, then adding the rest of the ingredients in order.
  2. Whisk together fish sauce ingredients and pour half over each bowl.
  3. Serve while egg rolls are still warm.