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Asian Vegetarian Spring Roll Noodle Salad

Get it ready in just 20 minutes! - by Barbara Northwood
  • 20 Sep 2019
Asian Vegetarian Spring Roll Noodle Salad
Prep: 5 Minutes - Cook: 15 Minutes - Serves 4
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Serve salad as soon as it is assembled. Spring rolls are available in the freezer section of major supermarkets. Omit chilli sauce from dressing for a milder flavour. Fine cut coleslaw contains shredded carrot and cabbage.

Ingredients

24 frozen cocktail vegetarian spring rolls

1⁄2 x 250g packet rice vermicelli noodles

300g bag fine-cut coleslaw

1 cup chopped fresh coriander leaves and stems

DRESSING

1⁄2 cup Chang’s Oriental Fried Noodle Salad Dressing

2 tblsps lemon juice

2 tsps hot chilli sauce

Method

  1. Place spring rolls in a single layer on an oiled oven tray.

  2. Cook in a moderately hot oven (190C) for about 15 minutes, or until golden brown and crisp. Remove. Cut in half crossways.

  3. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes. Separate with a fork. Drain. Rinse under cold water. Drain well. Return to bowl. Using kitchen scissors, cut into shorter lengths.

     

  4. To make dressing, combine all ingredients in a jug. Whisk well.

  5. To serve, add coleslaw, coriander and 1⁄2 cup of the dressing to noodles. Toss to combine. Stir in spring rolls. Drizzle with remaining dressing.

Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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