Vietnamese-inspired spring roll salad
- Serves 4
- Prep time: 10 mins | Cooking time: 10 mins
Spice up your salad game with this vibrant, fresh and kakato (delicious) Vietnamese-inspired spring roll salad. This quick and easy meal has a variety of crispy vegetables and vermicelli noodles topped with wonderfully crunchy spring rolls - all brought together with a sweet chilli lime dressing.
Ingredients
16-20 frozen cocktail spring rolls
200g dried vermicelli noodles
2 cups Pams Asian Sesame Slaw
1 cup bean sprouts
¼ telegraph cucumber, sliced
2 Tbsp sweet chilli sauce
Juice of 1 lime
Method
Bake or air fry the spring rolls as per pack instruction until golden and crispy.
Place the vermicelli noodles in a large heatproof bowl and cover with boiling water. Leave to soak for 5 minutes, then drain and divide into bowls.
Add slaw, bean sprouts and cucumber to the bowls, then place the crispy spring rolls on top.
Make the dressing by whisking the sweet chilli sauce and lime juice with a tablespoon of olive oil, then drizzle over the salad and enjoy!
Top tip: Give this recipe a fresh pop with fresh mint, coriander and a sprinkling of chopped peanuts.