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Vietnamese Spring Roll Salad

  • Author: Chantelle Ellem

Ingredients

Units Scale

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

  1. Place the salad into bowls, shared among 4 bowls.
  2. Make the dressing in a jar, pop the lid on and shake vigourously. Pour over salad.
  3. Top with cooked Spring Rolls, cut into halves. Serve immediately.