Vietnamese-style spring roll salad
Enjoy golden spring rolls from the air fryer, without needing to deep-fry in oil. This fresh salad is perfect for weeknights.
- 340g vermicelli rice noodles
- 250g Coles Australian Pork Mince
- 1 garlic clove, crushed
- 2 tsp finely grated ginger
- 1 tsp lemongrass paste
- 2 tsp fish sauce
- 2 carrots, peeled, cut into long matchsticks
- 3 spring onions, thinly sliced lengthways
- 10 sheets spring roll pastry, thawed
- 1 cup (80g) bean sprouts
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 2/3 cup (160ml) Vietnamese-style salad dressing
- 1 long red chilli, thinly sliced (optional)
Cook noodles in a large saucepan of boiling water for 4 mins or until tender. Refresh under cold water. Drain well. Cut 1 cup of the noodles into shorter lengths, reserving the remaining noodles.
Combine the cut noodles with the mince, garlic, ginger, lemongrass, fish sauce, half the carrot and one-third of the spring onion in a large bowl.
Place 1 pastry sheet on a clean work surface. Place 2 tbs of the mince mixture diagonally across 1 corner. Brush the opposite corner with a little water. Fold in sides and roll up to enclose the filling. Repeat with the remaining pastry sheets and mince mixture.
Preheat air fryer to 200°C. Spray spring rolls with olive oil spray. Place in the basket of the air fryer and cook, turning halfway through cooking, for 15 mins or until cooked through.
Meanwhile, divide reserved noodles evenly among serving bowls. Top with bean sprouts, mint, coriander and the remaining carrot and spring onion.
Cut the spring rolls in half and arrange over the noodle mixture. Drizzle with dressing and sprinkle with chilli, if using.