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Crispy spring roll san choy bau recipe
Crispy spring roll san choy bau recipe
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Prep Time:
Cook Time:
20 minutes
Total Time:
20 minutes
Effortless meal using spring rolls and zesty noodle salad - perfect for busy nights!
Ingredients:
  • 180g packet (12) small frozen Thai spring rolls, thawed (see note)
  • 100g vermicelli noodles
  • 1 carrot, peeled, shredded
  • 1 Lebanese cucumber, thinly shredded
  • 2 green shallots, shredded
  • 12 large butter lettuce leaves, rinsed
  • 125.00 ml fresh mint leaves
  • Pickled ginger, to serve
  • Sweet chilli sauce, to serve
  • Soy sauce, to serve
  • Fried shallots, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a baking tray with baking paper, then arrange the spring rolls on it and generously coat them with oil spray. Bake for 15-17 minutes until they turn a beautiful golden brown and become delightfully crisp.
  • In a large heatproof bowl, place the vermicelli and cover with boiling water. Let it stand for 5 minutes or until softened, then drain and rinse under cold water.
  • Arrange the noodles, spring rolls, carrot, cucumber, and shallot on the lettuce leaves. Sprinkle with mint, pickled ginger, sweet chili, soy sauce, and fried shallots.

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