eCook Meal
Vietnamese Springrolls & Salad
with vermicelli noodles & fresh herbs
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R105.11
for 4 servings · R26.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
-
Dipping Sauce needs 140 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 31% of packR35.38
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Rice Paper Wraps
- Vermicelli Noodles - 4 cakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Carrot, Cucumber, Dipping Sauce, Dried Chilli Flakes, Fresh Coriander, Fresh Mint, Lime, Rice Paper Wraps, Spring Onion, 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. 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. 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. 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?
Carrot, Cucumber, Dipping Sauce, Dried Chilli Flakes, Fresh Coriander, Fresh Mint, Lime, Rice Paper Wraps, Spring Onion, Vermicelli Noodles
How many calories does Vietnamese Springrolls & Salad have?
391 calories
How much fat content does Vietnamese Springrolls & Salad have?
grams