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Spring rolls & rice vermicelli
Spring rolls & rice vermicelli
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Juicy limes and simple Vietnamese recipe for a quick, fresh midweek meal.
Ingredients:
  • 8 bought cocktail spring rolls
  • 250g dried rice vermicelli noodles
  • 1 carrot, peeled, cut into matchsticks
  • 82.50 ml fresh mint leaves
  • 65g (1 cup) bean sprouts, trimmed
  • 1/2 red Salanova lettuce, leaves separated
  • 1 cucumber, trimmed, halved lengthways, thinly sliced diagonally
  • 50g (1/3 cup) chopped roasted peanuts
  • 48.80 gm fish sauce
  • 42.00 gm fresh lime juice
  • 20.00 gm water
  • 30.00 gm caster sugar
  • 1 garlic clove, finely chopped
Instructions:
  • Slice the spring rolls diagonally after cooking them according to the instructions on the packet.
  • Combine fish sauce, lime juice, water, sugar, and garlic in a jug, stirring until the sugar completely dissolves to create the flavorful dressing.
  • Add noodles to a heatproof bowl and cover with boiling water. Let sit for 10 minutes until tender. Drain and then use kitchen scissors to cut the noodles into thirds.
  • Mix together the noodles, carrot, fresh mint, and bean sprouts in a bowl. Serve the noodle mixture, spring rolls, lettuce, and cucumber on individual plates. Finish with a sprinkle of peanuts and drizzle with dressing.

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