Vietnamese spring roll vermicelli salad

Name: Vietnamese spring roll vermicelli salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 20 cocktail spring rolls (shop bought ); Olivado Avocado cooking oil; 50 g vermicelli; 1 baby cos lettuce (separated and torn ); 2 baby carrots (julienned ); A handful of Superb Herb fresh coriander; A handful of Superb Herb fresh mint; ½ cup bean sprouts; 4 tbsp fish sauce; 4 tbsp rice vinegar; 3 tbsp lime juice; 2-3 tbsp honey; ½ cup water; 2 garlic cloves (finely chopped); 1 fresh red chilli (finely chopped)

Easy light, healthy noodles topped with crispy mini spring rolls, fresh vegetables and herbs, drizzled lightly with a zingy Nuoc Cham dressing.

Print Pin Rate

Prep Time 15

Cook Time 10

Total Time 25

Course Appetiser, Lunch, Salad

Servings people

Ingredients

20 cocktail spring rolls shop bought
Olivado Avocado cooking oil
50 g vermicelli
1 baby cos lettuce separated and torn
2 baby carrots julienned
A handful of Superb Herb fresh coriander
A handful of Superb Herb fresh mint
½ cup bean sprouts

For the Nuoc Cham

4 tbsp fish sauce
4 tbsp rice vinegar
3 tbsp lime juice
2-3 tbsp honey
½ cup water
2 garlic cloves finely chopped
1 fresh red chilli finely chopped

Instructions

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.