Vivians Vietnamese spring roll and vermicelli salad

Recipes / Salads

Requested at every family celebration, Vivians Vietnamese spring roll and vermicelli salad is a mouthful to say and a delicious bowlful to eat.

Recipe «Vivians Vietnamese spring roll and vermicelli salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 200g dried rice vermicelli noodles, 1/2 green oak lettuce, leaves separated, 1 Lebanese cucumber, sliced diagonally, 1/2 cup fresh Vietnamese mint leaves, 1/3 cup fresh Thai basil leaves , 2 tbsp caster sugar, 1/2 cup boiling water, 2 tbsp fish sauce , 1 1/2 tbsp lime juice, 1 long red chilli, thinly sliced, 1 garlic clove, crushed, 50g dried rice vermicelli noodles, 750g medium green king prawns, peeled, 250g pork mince, 1 small carrot, grated, 1 brown onion, halved, grated.

Ingredients:

  • 200g dried rice vermicelli noodles 
  • 1/2 green oak lettuce, leaves separated 
  • 1 Lebanese cucumber, sliced diagonally 
  • 1/2 cup fresh Vietnamese mint leaves 
  • 1/3 cup fresh Thai basil leaves 
  • 2 tbsp caster sugar 
  • 1/2 cup boiling water 
  • 2 tbsp fish sauce 
  • 1 1/2 tbsp lime juice 
  • 1 long red chilli, thinly sliced 
  • 1 garlic clove, crushed 
  • 50g dried rice vermicelli noodles 
  • 750g medium green king prawns, peeled 
  • 250g pork mince 
  • 1 small carrot, grated 
  • 1 brown onion, halved, grated 
  • 1/2 x 227g can sliced water chestnuts, drained, thinly sliced 
  • 1 egg, lightly beaten 
  • 1/2 tsp fish sauce 
  • 40 frozen small spring roll wrappers, thawed 

Instructions

  1. Make Dressing. Combine sugar and boiling water in a heatproof jug. Stir until sugar dissolves. Set aside to cool completely. Add fish sauce, lime juice, chilli and garlic. Stir to combine.
  2. Make Spring Rolls. Prepare noodles following packet directions. Drain. Cut into 5cm lengths. Cool for 5 minutes.
  3. Place prawns in a food processor. Process until smooth. Transfer to a large bowl. Add pork mince, carrot, onion, water chestnut, egg, fish sauce and noodles. Season. Mix until well combined.
  4. Place 1 spring roll wrapper on a flat surface with 1 corner facing you. Cover remaining wrappers with a dry tea towel. Place 1 level tablespoon prawn mixture across wrapper. Fold corner over filling. Roll up firmly, folding in edges. Brush final corner of wrapper with a little water to seal. Place on a tray lined with baking paper. Repeat with remaining wrappers and prawn mixture.
  5. Pour enough vegetable oil into a wok or large saucepan to reach 8cm up the side. Heat over medium-high heat. Deep-fry spring rolls, in 5 batches, for 3 to 4 minutes or until golden. Using a slotted spoon, remove from wok. Drain on paper towel.
  6. Prepare noodles following packet directions. Drain well. Arrange noodles, lettuce, cucumber, mint and basil on a serving platter. Top with spring rolls. Drizzle with dressing. Serve.