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 mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetiser, Lunch, Salad
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
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.