Recipe by FRESH
Print recipe HERE
Video to recipe HERE
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
Cook Time: 10 minutes
20 cocktail spring rolls
Avocado Cooking Oil
1 FRESH GROWER baby cos lettuce, separated and torn
2 baby carrots, julienned
A handful of fresh coriander
A handful of 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 Kamahi 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.