Vietnamese spring roll salad

I absolutely LOVE spring roll salad. There is a Vietnamese lunch bar across the road from my work, and an even better one a little further up the road, and on the days I actually stop for lunch I absolutely love ordering this salad (Is it really salad when the main ingredient is deep fried? I’ll stick with ‘yes’). Anyway, the best thing about each of the lunch bars mentioned above is the little garnish area they have to the side of where you collect your food. You can take your big round plastic lunch container, open it up and douse your salad with all the Sriracha sauce, Vietnamese salad dressing and fresh chilis your little heart desires. So delicious!

As I mentioned in my Faster than fast-food chinese beef stir-fry recipe, when I was pregnant with my girls I never ate any takeaway food. This applied to my little Vietnamese lunch bars as well. I was hanging to get stuck straight in as soon as the girls were born, but in both cases while I was still feeding, the girls were soooo sensitive to spice and chilli and onions and all the other good stuff, that it is only now that Grace is fully weaned that I am really able to get stuck back in to all this delicious Asian food.

To be honest, it would be a bit of a stretch to call this a ‘recipe’. It really is little more than an ‘assembling of ingredients’, given I buy the spring rolls and the vietnamese salad dressing from the supermarket. There really is very little to do other than boil the vermicelli noodles, chop some carrot and cucumber and perform some ceremonial garnish sprinkling. It takes about 20 minutes in total.

An authentic recipe would have you make your own spring rolls and salad dressing which I am sure would give you an absolutely delicious outcome – but in the spirit of a quick and easy meal – intended as an alternative to a weekend pizza or burger run – I have chosen to embrace every single available convenience and just get dinner done.



There are many brands to choose from

1 pack of vermicelli rice noodles
1 bottle of Vietnamese salad dressing (nuoc mam cham) – you’ll only use approximately 30ml per serve
1 box of frozen vegetarian spring rolls – allow 5-6 spring rolls per serve
1 carrot, sliced
1 lebenese cucumber, sliced
1 lime, cut into wedges
small handful of peanuts, roughly chopped for garnish
small handful of fresh mint, roughly chopped for garnish
2 spring onions, sliced
Sriracha sauce to finish (if desired)

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4 people


Boil kettle so you have hot water ready to go when you need to cook the noodles.

Preheat the oven and cook the spring rolls according to packet instructions.

While the spring rolls are cooking, prepare the salad ingredients:

  • Peel and slice the carrot into thin sticks
  • Slice the cucumber into thin sticks
  • Slice the spring onions into thin slices
  • Roughly chop the mint
  • Roughly chop the peanuts
  • Cut the lime into wedges

When the spring rolls have a few minutes left of cooking, boil the noodles.

Once the noodles are cooked transfer between 4 serving bowls.

Dress the noodles with a small amount of dressing, toss to combine.

Arrange the carrots, cucumber and spring rolls (cut in half) on top of the noodles.

Add chopped peanuts, mint and spring onions.

Dress with a squeeze of fresh lime, some more salad dressing and Sriracha sauce.




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