Vietnamese Spring Roll Vermicelli Salad
Easy light, healthy noodles topped with crispy mini spring rolls, fresh vegetables and herbs, drizzled lightly with a zingy Nuoc Cham dressing.
Prep Time: 15 minutes Cooking Time: 10 minutes Serve: 4
20 cocktail spring rolls (we love United food co.)
Avocado cooking oil (we love Olivado)
1 baby cos lettuce, separated and torn (we love The Fresh Grower)
2 baby carrots, julienned (we love Wilcox)
A handful of fresh coriander (we love Superb Herb)
A handful of fresh mint (we love Superb Herb)
½ cup bean sprouts
For the Nuoc Cham
4 tbsp fish sauce
4 tbsp rice vinegar
3 tbsp lime juice
2-3 tbsp kamahi honey (we love Airborne)
½ cup water
2 garlic cloves, finely chopped
1 fresh red chilli, finely chopped
Giesen Estate Riesling is the perfect match for this colourful Asian noodle salad.
Shallow fry the spring rolls in avocado cooking oil for 7-8 minutes or until golden. Follow the packet instructions. Drain on kitchen paper and set aside.
Prepare the vermicelli according to the packet instructions.
Mix all the ingredients for Nuoc Cham in a small bowl.
Arrange the vermicelli, carrots, lettuce, bean sprouts and herbs attractively on a serving bowl. Top with the spring rolls.
Serve with the Nuoc Cham.