Ingredients
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180g packet (12) small frozen Thai spring rolls, thawed (see note)
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100g vermicelli noodles
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1 carrot, peeled, shredded
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1 Lebanese cucumber, thinly shredded
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2 green shallots, shredded
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12 large butter lettuce leaves, rinsed
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1/2 cup fresh mint leaves
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Pickled ginger, to serve
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Sweet chilli sauce, to serve
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Soy sauce, to serve
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Fried shallots, to serve
Method
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1Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Place spring rolls on the tray and spray with oil. Bake for 15-17 minutes or until golden and crisp.
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2Place the vermicelli in a large heatproof bowl. Cover with boiling water and leave to stand for 5 minutes or until softened. Drain and rinse under cold water.
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3Divide the noodles, spring rolls, carrot, cucumber and shallot among the lettuce leaves. Top with mint, pickled ginger, sweet chilli and soy sauce, and fried shallots.
Source: taste.com.au
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