Vietnamese Spring Roll Vermicelli Salad Recipe

15M Prep + 10M Cook Serves 4
Easy light, healthy noodles topped with crispy mini spring rolls, fresh vegetables and herbs, drizzled lightly with a zingy Nuoc Cham dressing.
  • 20 cocktail spring rolls
  • Avocado Cooking Oil
  • 50g vermicelli
  • 1 baby cos lettuce, separated and torn
  • 2 baby carrots, julienned
  • A handful of fresh coriander
  • A handful of fresh mint
  • ½ cup bean sprouts
For the Nuoc Cham
  • 4 tbsp fish sauce
  • 4 tbsp rice vinegar
  • 3 tbsp lime juice
  • 2-3 tbsp Kamahi Honey
  • ½  cup water
  • 2 garlic cloves, finely chopped
  • 1 fresh red chilli, finely chopped
  1. Shallow fry the spring rolls in avocado cooking oil for 7-8 minutes or until golden. Follow the packet instructions. Drain on kitchen paper and set aside.
  2. Prepare the vermicelli according to the packet instructions.
  3. Mix all the ingredients for Nuoc Cham in a small bowl.
  4. Arrange the vermicelli, carrots, lettuce, bean sprouts and herbs attractively on a serving bowl. Top with the spring rolls.
  5. Serve with the Nuoc Cham.
A Riesling is the perfect match for this colourful Asian noodle salad.