Vietnamese Springrolls & Salad

A simple, fresh dinner of rice paper rolls stuffed with julienne carrot, cucumber, fresh coriander, fresh mint and vermicelli noodles. Served with a sweet and spicy dipping sauce. A perfect summer dinner!

Vietnamese Springrolls & Salad

with vermicelli noodles & fresh herbs

4.5

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Vietnamese Springrolls & Salad
  1. OODLES OF NOODLES

    Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.

  2. Dipping Sauce

    In a small bowl, add the juice of 1 Lime wedge, 5ml of a sweetener of choice and 10ml of water. Mix until the sweetener has fully dissolved. Add the Dipping Sauce and the chilli flakes (to taste). Mix until fully combined.

  3. ALL TOGETHER NOW

    Once the noodles are cooked, fill a flat, shallow bowl with water. Soak each rice paper wrap in the water for about 1 minute, until pliable but not floppy. Lay each one flat on a chopping board. In the center of the wrap, top with some picked mint and coriander, some of the cooked noodles, some of the Julienne Carrot and some of the Cucumber matchsticks. Drizzle over some of the Dipping Sauce. Once all the fillings are in the wrap, close the bottom and top halves of the wrap and fold the left and right sides inward. Then tightly roll the wrap closed.

  4. FRESH SALAD

    Toss the remaining fillings together to create a fresh noodles salad. Drizzle on some of the Dipping Sauce and toss until coated.

  5. FRESH SUMMERY DINNER

    Dish up the beautiful summer Rice Paper Wraps and the fresh noodle salad. Sprinkle over the sliced Spring Onions and serve with the remaining Dipping Sauce. Get chomping, Chef!

  1. OODLES OF NOODLES

    Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.

  2. Dipping Sauce

    In a small bowl, add the juice of 2 Lime wedges, 10ml of a sweetener of choice and 20ml of water. Mix until the sweetener has fully dissolved. Add the Dipping Sauce and the chilli flakes (to taste). Mix until fully combined.

  3. ALL TOGETHER NOW

    Once the noodles are cooked, fill a flat, shallow bowl with water. Soak each rice paper wrap in the water for about 1 minute, until pliable but not floppy. Lay each one flat on a chopping board. In the center of the wrap, top with some picked mint and coriander, some of the cooked noodles, some of the Julienne Carrot and some of the Cucumber matchsticks. Drizzle over some of the Dipping Sauce. Once all the fillings are in the wrap, close the bottom and top halves of the wrap and fold the left and right sides inward. Then tightly roll the wrap closed.

  4. FRESH SALAD

    Toss the remaining fillings together to create a fresh noodles salad. Drizzle on some of the Dipping Sauce and toss until coated.

  5. FRESH SUMMERY DINNER

    Dish up the beautiful summer Rice Paper Wraps and the fresh noodle salad. Sprinkle over the sliced Spring Onions and serve with the remaining Dipping Sauce. Get chomping, Chef!

  1. OODLES OF NOODLES

    Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.

  2. Dipping Sauce

    In a small bowl, add the juice of 3 Lime wedges, 15ml of a sweetener of choice and 30ml of water. Mix until the sweetener has fully dissolved. Add the Dipping Sauce and the chilli flakes (to taste). Mix until fully combined.

  3. ALL TOGETHER NOW

    Once the noodles are cooked, fill a flat, shallow bowl with water. Soak each rice paper wrap in the water for about 1 minute, until pliable but not floppy. Lay each one flat on a chopping board. In the center of the wrap, top with some picked mint and coriander, some of the cooked noodles, some of the Julienne Carrot and some of the Cucumber matchsticks. Drizzle over some of the Dipping Sauce. Once all the fillings are in the wrap, close the bottom and top halves of the wrap and fold the left and right sides inward. Then tightly roll the wrap closed.

  4. FRESH SALAD

    Toss the remaining fillings together to create a fresh noodles salad. Drizzle on some of the Dipping Sauce and toss until coated.

  5. FRESH SUMMERY DINNER

    Dish up the beautiful summer Rice Paper Wraps and the fresh noodle salad. Sprinkle over the sliced Spring Onions and serve with the remaining Dipping Sauce. Get chomping, Chef!

  1. OODLES OF NOODLES

    Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.

  2. Dipping Sauce

    In a small bowl, add the juice of 4 Lime wedges, 20ml of a sweetener of choice and 40ml of water. Mix until the sweetener has fully dissolved. Add the Dipping Sauce and the chilli flakes (to taste). Mix until fully combined.

  3. ALL TOGETHER NOW

    Once the noodles are cooked, fill a flat, shallow bowl with water. Soak each rice paper wrap in the water for about 1 minute, until pliable but not floppy. Lay each one flat on a chopping board. In the center of the wrap, top with some picked mint and coriander, some of the cooked noodles, some of the Julienne Carrot and some of the Cucumber matchsticks. Drizzle over some of the Dipping Sauce. Once all the fillings are in the wrap, close the bottom and top halves of the wrap and fold the left and right sides inward. Then tightly roll the wrap closed.

  4. FRESH SALAD

    Toss the remaining fillings together to create a fresh noodles salad. Drizzle on some of the Dipping Sauce and toss until coated.

  5. FRESH SUMMERY DINNER

    Dish up the beautiful summer Rice Paper Wraps and the fresh noodle salad. Sprinkle over the sliced Spring Onions and serve with the remaining Dipping Sauce. Get chomping, Chef!

Frequently Asked Questions

What is the preparation time for Vietnamese Springrolls & Salad?

The preparation time for Vietnamese Springrolls & Salad with vermicelli noodles & fresh herbs is between 20 and 35 minutes.

What is the total time required to make Vietnamese Springrolls & Salad with vermicelli noodles & fresh herbs?

The total time required to make Vietnamese Springrolls & Salad with vermicelli noodles & fresh herbs is between 30 and 60 minutes.

How many servings does Vietnamese Springrolls & Salad provide?

4 servings

What are the main ingredients in Vietnamese Springrolls & Salad?

Cucumber, Dipping Sauce, Dried Chilli Flakes, Fresh Coriander, Fresh Mint, Julienne Carrot, Lime, Limes, Rice Paper Wraps, Spring Onion, Spring Onions, Vermicelli Noodles

What is the nutritional information of Vietnamese Springrolls & Salad?

Calories: 391, Carbs: 7.8 grams, Fat: grams, Protein: 3 grams, Sugar: 15.3 grams, Salt: 832 grams

How do I prepare Vietnamese Springrolls & Salad?

FRESH SALAD: Toss the remaining fillings together to create a fresh noodles salad. Drizzle on some of the dipping sauce and toss until coated. OODLES OF NOODLES: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking. DIPPING SAUCE: In a small bowl, add the juice of 2 lime wedges, 10ml of a sweetener of choice and 20ml of water. Mix until the sweetener has fully dissolved. Add the dipping sauce and the chilli flakes (to taste). Mix until fully combined. ALL TOGETHER NOW: Once the noodles are cooked, fill a flat, shallow bowl with water. Soak each rice paper wrap in the water for about 1 minute, until pliable but not floppy. Lay each one flat on a chopping board. In the center of the wrap, top with some picked mint and coriander, some of the cooked noodles, some of the julienne carrot and some of the cucumber matchsticks. Drizzle over some of the dipping sauce. Once all the fillings are in the wrap, close the bottom and top halves of the wrap and fold the left and right sides inward. Then tightly roll the wrap closed. FRESH SUMMERY DINNER: Dish up the beautiful summer rice paper wraps and the fresh noodle salad. Sprinkle over the sliced spring onions and serve with the remaining dipping sauce. Get chomping, Chef!

What should be prepared from my kitchen to make Vietnamese Springrolls & Salad?

Cucumber, Dipping Sauce, Dried Chilli Flakes, Fresh Coriander, Fresh Mint, Julienne Carrot, Lime, Limes, Rice Paper Wraps, Spring Onion, Spring Onions, Vermicelli Noodles

How many calories does Vietnamese Springrolls & Salad have?

391 calories

How much fat content does Vietnamese Springrolls & Salad have?

grams

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Fresh Mint 80 g

Fresh Mint 80 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Seedless Limes 500 g

Seedless Limes 500 G

Photo of Fresh Mint 20 g

Fresh Mint 20 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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