November 11, 2018
Salads, Vegetable Salad, Snacks,
Vegetables, Cabbage, Carrot, Asian, Canning/Preserving, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Oven Bake more
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"From our Saturday newspaper The West Australian. Times are estimated."
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.
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.
Using kitchen scissors, cut into short lengths.
To make dressing, combine all ingredients in a jug and whisk well to combine.
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.
TIP - omit chilli sauce from dressing for a milder flavour. Fine-cut coleslaw contains shredded carrot and cabbage.
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