Vietnamese spring roll vermicelli salad

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

Serve 4


 20 cocktail spring rolls (we love United food co.)

Avocado Cooking Oil (we love Olivado)

50g vermicelli

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


  1. 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.

  2. Prepare the vermicelli according to the packet instructions.

  3. Mix all the ingredients for Nuoc Cham in a small bowl.

  4. Arrange the vermicelli, carrots, lettuce, bean sprouts and herbs attractively on a serving bowl. Top with the spring rolls.

  5. Serve with the Nuoc Cham.