Asian Vegetable Spring Roll Noodle Salad

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"From our Saturday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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