Asian Vegetable Spring Roll Noodle Salad Recipe

FOR DRESSING
1/2 cup salad dressing (Oriental Fried Noodle Salad Dressing, Chang's brand was specified)
2 tablespoons lemon juice
2 teaspoons hot chilli sauce

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.