Spring Roll Noodle Salad

Spring Roll Noodle Salad

A refreshing and light noodle salad made with slightly expired frozen spring rolls.

20
Prep Time (min)
20
Cook Time (min)
40
Total Time (min)
2
Servings

Ingredients

  • 6 slightly expired frozen spring rolls
  • 100g rice noodles
  • 1 carrot, julienned
  • 1 cucumber, thinly sliced
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped roasted peanuts
  • 1 lime, juiced
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
Difficulty:Medium
Tags:
saladnoodlesAsian cuisine

Instructions

1

Preheat the oven to 400°F (200°C).

2

Place the frozen spring rolls on a baking sheet and bake for 15-20 minutes, or until crispy and heated through.

3

While the spring rolls are baking, cook the rice noodles according to the package instructions. Drain and rinse with cold water.

4

In a large mixing bowl, combine the cooked rice noodles, julienned carrot, sliced cucumber, chopped mint leaves, chopped cilantro leaves, and roasted peanuts.

5

In a small bowl, whisk together the lime juice, soy sauce, honey, and sesame oil to make the dressing.

6

Pour the dressing over the noodle salad and toss to coat evenly.

7

Once the spring rolls are cooked, remove them from the oven and let them cool slightly.

8

Cut each spring roll into bite-sized pieces.

9

Divide the noodle salad into serving bowls and top with the cut spring rolls.

10

Serve immediately and enjoy!

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