I used to order this salad from my favourite Vietnamese restaurant when I was still living in Hobart. When I started buying frozen spring rolls from the supermarket, I had in my mind that I want to recreate this salad.
Since it has been a while since I had it, the memory of this dish is a little fuzzy. I can remember the crunch from the spring rolls, the light and fresh of crunchy vegetables, the mint leaves and a lot of noodles. Not to mention the savoury and tangy dressing that brings the salad to “life”!
Spring Roll Noodle Salad
For 2 people as entre, 1 as main dish
What you’ll need:-
- A packet of 240g/8 ounces frozen vegetarian spring rolls – 6 spring rolls (used Crazy Dragon brand available in Woolworths)
- 50g mung bean noodles (aka cellophane noodles)
- Recently boiled water
- 1/2 Lebanese cucumber
- 1 carrot, peeled
- 1 eshallot (you can use 1/2 of a fresh onion such as brown or red onion)
- A handful of fresh mint leaves
- 1 – 2 cloves of garlic, finely chopped
- 1/2 fresh chilli, finely chopped
- Juice of one lime
- White sugar to taste
- Fish sauce to taste
- Vegetable oil (or other flavourless oil)
Bake spring rolls according to packet instructions – See Note 1. In the meantime, rehydrate and soften the mung bean noodles. Place the mung bean noodles in a bowl, then pour boiling water over it. Let it sit for 5 minutes or so until the noodles is soften. Drain and rinse with cold water. Set aside. Slice the carrot, cucumber, shallot and mint leaves. Set aside. To make the dressing, mix all the dressing ingredients together, season with fish sauce and suger to taste.
To serve: Toss some of the dressing with the noodles, garnish with the vegetables and spring rolls. Serve with the remaining dressing on the side.
Note 1 – Alternatively, you can buy the spring rolls from your favourite takeaway store. Then reheat the spring rolls over low heat say, about 150 degrees C/302 degrees F to drain the oil a little as well as pad the reheated spring rolls gently with a kitchen towel.