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
Vietnamese Springrolls & Salad
with vermicelli noodles & fresh herbs
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 60 minutes
Ingredients:
- Cucumber
- Dipping Sauce
- Dried Chilli Flakes
- Fresh Coriander
- Fresh Mint
- Julienne Carrot
- Lime
- Limes
- Rice Paper Wraps
- Spring Onion
- Spring Onions
- Vermicelli Noodles
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
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 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.
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 SALAD
Toss the remaining fillings together to create a fresh noodles salad. Drizzle on some of the dipping sauce and toss until coated.
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!
Vermicelli Noodles - 1 cake
Lime - 1
Dipping Sauce - 35ml
Dried Chilli Flakes - 2,5ml
Rice Paper Wraps - 2
Fresh Mint - 3g
Fresh Coriander - 4g
Julienne Carrot - 75g
Cucumber - 50g
Spring Onion - 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.
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 SALAD
Toss the remaining fillings together to create a fresh noodles salad. Drizzle on some of the dipping sauce and toss until coated.
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!
Vermicelli Noodles - 2 cakes
Lime - 1
Dipping Sauce - 70ml
Dried Chilli Flakes - 5ml
Rice Paper Wraps - 4
Fresh Mint - 5g
Fresh Coriander - 8g
Julienne Carrot - 150g
Cucumber - 100g
Spring Onions - 2
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 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.
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 SALAD
Toss the remaining fillings together to create a fresh noodles salad. Drizzle on some of the dipping sauce and toss until coated.
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!
Vermicelli Noodles - 3 cakes
Limes - 2
Dipping Sauce - 105ml
Dried Chilli Flakes - 7,5ml
Rice Paper Wraps - 6
Fresh Mint - 8g
Fresh Coriander - 12g
Julienne Carrot - 225g
Cucumber - 150g
Spring Onions - 3
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 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.
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 SALAD
Toss the remaining fillings together to create a fresh noodles salad. Drizzle on some of the dipping sauce and toss until coated.
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!
Vermicelli Noodles - 4 cakes
Limes - 2
Dipping Sauce - 140ml
Dried Chilli Flakes - 10ml
Rice Paper Wraps - 8
Fresh Coriander - 15g
Fresh Mint - 10g
Julienne Carrot - 300g
Cucumber - 200g
Spring Onions - 4
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