Vietnamese-inspired spring roll salad
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
Method
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.