A deliciously crunchy meal in one, this Vietnamese Spring Roll Salad is a taste sensation that the whole family will love.
This is your new favourite salad. Salads are often the supporting actress to any dinner, but this salad is giving main character energy. I mean, it’s got crispy spring rolls… they’re a star on their own, right?
Vietnamese Spring Roll Salad
Ingredients
I packet Spring Rolls, cooked (either air fry or deep fry)
300g packet rice noodles, cooked to packet instructions
2 cups chopped lettuce
1 cup bean sprouts
1 punnet mini cucumbers, sliced thinly
1 large carrot, peeled and sliced thinly
1/3 cup chopped mint and coriander
Roasted peanuts, to garnish
DRESSING
1/4 cup freshly squeezed lime juice
1/4 cup fish sauce
1 teaspoon white sugar
1 clove garlic, crushed
1 teaspoon grated ginger
Instructions
- Place the salad into bowls, shared among 4 bowls.
- Make the dressing in a jar, pop the lid on and shake vigourously. Pour over salad.
- Top with cooked Spring Rolls, cut into halves. Serve immediately.
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