Bún chả giò – Take Two

kale pasta springrolls

A heated version of my Bún chả giò variation. This time I used kale for the leaf vegetable and angel hair pasta. I boiled the kale and added the pasta. I put about a quarter teaspoon of chicken stock and very little additional salt. There is more than enough salt to taste in the spring rolls, fish, hoisin and Sriracha sauces. I just added a few drops of fish sauce.

 

Ingredients:

Frozen baby kale
De Bole’s Angel hair gluten-free pasta
Lean Cuisine Garlic Spring Rolls
Scallions
Garlic cloves (2)
Lee Kum Kim Hoisin Sauce
Kimlan Sesame Oil
Fish Sauce

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