Vietnamese Springroll and Vermicelli Salad


Vietnamese Spring Roll Salad
(-via Taste.au  adapted via Superfood ideas)

A delicious and easy to make meal. In fact so was, I made for my lunch. It was so delicious. A meal I make quite often for lunch. Enjoy!

0:50 Prep 0:20 Cook 8 Servings

INGREDIENTS
200g dried rice vermicelli noodles
1/2 green oak lettuce, leaves separated
1 Lebanese cucumber, sliced diagonally
1/2 cup fresh Vietnamese mint leaves
1/3 cup fresh Thai basil leaves

DRESSING
2 tablespoons caster sugar
1/2 cup boiling water
2 tablespoons fish sauce
1 1/2 tablespoons lime juice
1 long red chilli, thinly sliced
1 garlic clove, crushed

SPRING ROLLS
50g dried rice vermicelli noodles
750g medium green king prawns, peeled
250g pork mince
1 small carrot, grated
1 brown onion, halved, grated
1/2 x 227g can sliced water chestnuts, drained, thinly sliced
1 egg, lightly beaten
1/2 teaspoon fish sauce
40 frozen small spring roll wrappers, thawed (see note)
Vegetable oil, for deep-frying


METHOD
Step 1
Make Dressing. Combine sugar and boiling water in a heatproof jug. Stir until sugar dissolves. Set aside to cool completely. Add fish sauce, lime juice, chilli and garlic. Stir to combine.
Step 2
Make Spring Rolls. Prepare noodles following packet directions. Drain. Cut into 5cm lengths. Cool for 5 minutes.
Step 3
Place prawns in a food processor. Process until smooth. Transfer to a large bowl. Add pork mince, carrot, onion, water chestnut, egg, fish sauce and noodles. Season. Mix until well combined.
Step 4
Place 1 spring roll wrapper on a flat surface with 1 corner facing you. Cover remaining wrappers with a dry tea towel. Place 1 level tablespoon prawn mixture across wrapper. Fold corner over filling. Roll up firmly, folding in edges. Brush final corner of wrapper with a little water to seal. Place on a tray lined with baking paper. Repeat with remaining wrappers and prawn mixture.
Step 5
Pour enough vegetable oil into a wok or large saucepan to reach 8cm up the side. Heat over medium-high heat. Deep-fry spring rolls, in 5 batches, for 3 to 4 minutes or until golden. Using a slotted spoon, remove from wok. Drain on paper towel.
Step 6
Prepare noodles following packet directions. Drain well. Arrange noodles, lettuce, cucumber, mint and basil on a serving platter. Top with spring rolls. Drizzle with dressing. Serve.

RECIPE NOTES
Small spring roll wrappers are available from Asian grocery stores. You can make larger spring rolls using the wrapper available at most supermarkets. Simply cut them into three pieces.

NUTRITION
1731 kj ENERGY | 11.6g FAT TOTAL | 2.4g  SATURATED FAT |  3.2g FIBRE | 23.5g PROTEIN | 115mg CHOLESTEROL | 826mg  SODIUM | 52.6g CARBS (TOTAL)

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