Loaded with tasty duck spring rolls, this Vietnamese spring roll salad makes for a refreshing meal that’s sure to hit the spot. Ready to eat in just 20 minutes, this dish is an easy weeknight winner.
- Serves4
- Cook time15 minutes
- Prep time5 minutes
Ingredients
- 2 x 200g pkts Coles Entertaining Peking Duck Spring Rolls
- 100g Coles Asia Rice Vermicelli Noodles
- 2 x 200g pkts Coles Kitchen Beetroot Slaw
- 1/2 cup mint sprigs
- 1/3 cup (80ml) Marion’s Kitchen Vietnamese Style Tangy Dressing
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Method
Step 1
Preheat oven to 180°C. Line a large baking tray with baking paper. Place the spring rolls on the prepared tray and bake for 12-15 mins or until crisp and heated through.
Step 2
Meanwhile, cook the noodles following packet directions. Refresh under cold water. Drain well.
Step 3
Divide the noodles, beetroot slaw and spring rolls among serving bowls. Top with mint sprigs and drizzle with dressing to serve.
Michael Weldon's Vietnamese-style duck spring roll salad
- Serves4
- Cook time15 minutes
- Prep time5 minutes
Ingredients
- 2 x 200g pkts Coles Entertaining Peking Duck Spring Rolls
- 100g Coles Asia Rice Vermicelli Noodles
- 2 x 200g pkts Coles Kitchen Beetroot Slaw
- 1/2 cup mint sprigs
- 1/3 cup (80ml) Marion’s Kitchen Vietnamese Style Tangy Dressing
Description
Loaded with tasty duck spring rolls, this Vietnamese spring roll salad makes for a refreshing meal that’s sure to hit the spot. Ready to eat in just 20 minutes, this dish is an easy weeknight winner.
Method
Step 1
Preheat oven to 180°C. Line a large baking tray with baking paper. Place the spring rolls on the prepared tray and bake for 12-15 mins or until crisp and heated through.
Step 2
Meanwhile, cook the noodles following packet directions. Refresh under cold water. Drain well.
Step 3
Divide the noodles, beetroot slaw and spring rolls among serving bowls. Top with mint sprigs and drizzle with dressing to serve.