Asian Vegetable Spring Roll Noodle Salad

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.