Asian Vegetable Spring Roll Noodle Salad
Recipe: #30888
November 11, 2018
Categories: Salads, Vegetable Salad, Snacks, Cabbage, Carrot, Asian, Canning/Preserving Oven Bake, more
"From our Saturday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (200.5 g)
- Calories 407.5
- Total Fat - 3.4 g
- Saturated Fat - 0.6 g
- Cholesterol - 13.1 mg
- Sodium - 714.2 mg
- Total Carbohydrate - 82.1 g
- Dietary Fiber - 3.4 g
- Sugars - 0.4 g
- Protein - 10.3 g
- Calcium - 81.9 mg
- Iron - 3.5 mg
- Vitamin C - 29.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place spring rolls in a single layer on an oiled oven tray and cook in a moderately hot oven (190C) for about 15 minutes, or until golden brown and crisp and then remove and cut in half crossways.
Step 2
Meanwhile, place noodles in a large heatproof bowl and cover with boiling water and stand for 5 minutes and then separate with a fork and then drain and then rinse under cold water and drain well and return to bowl.
Step 3
Using kitchen scissors, cut into short lengths.
Step 4
To make dressing, combine all ingredients in a jug and whisk well to combine.
Step 5
To serve, add coleslaw, coriander and half cup of the dressing to noodles and toss to combine and then stir in spring rolls and drizzle with remaining dressing.
Step 6
TIP - omit chilli sauce from dressing for a milder flavour. Fine-cut coleslaw contains shredded carrot and cabbage.
Tips
No special items needed.