A light and delicious noodle salad that is so easy to make in under 20 minutes, with or without the eggrolls. Peanuts, mint and cucumber create a memorable Vietnamese flavour. This one is perfect for lunch and dinner.
Styling Mari Loewen. Recipe Marisa Curatolo. Photography Cory Aronec.

Styling Mari Loewen. Recipe Marisa Curatolo. Photography Cory Aronec.

Vermicelli noodle salad with cucumber, peanuts and mint1
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4.Servings

Ingredients

Salad

  • 1 (4-ounce) package rice vermicelli or rice stick

  • 1 tablespoon canola oil
  • 4 iceberg lettuce leaves, chopped

  • 1/2 English cucumber, thinly sliced
  • 1/4 cup fresh mint leaves, chopped

  • 1/4 cup roasted peanuts, crushed

Spring roll

  • 2 tablespoons canola oil

  • 1 small onion, chopped

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, minced

  • 1/2 cup cremini mushrooms, finely chopped

  • 1 cup cabbage, finely chopped

  • 2 medium carrots, peeled, thinly sliced

  • 2 tablespoons soy sauce

  • 1 tablespoon oyster sauce

  • 1 teaspoon sweet chili sauce

  • 24 (6-inch) spring roll wrappers

  • 1 egg, beaten for egg wash

Sweet chili dressing

  • 1 hot red chili, seeded and chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar

Preparation

For sauce, in small bowl, add all ingredients and stir until sugar is dissolved. Let stand 30 minutes

For spring rolls, in large skillet over medium-high heat, add onion, garlic, and ginger and cook for 5 minutes; add mushrooms, cabbage, and carrots; cook for 3 minutes. Remove mixture from skillet; to same skillet add soy, oyster, and chili sauces and cook 1 minute; return vegetables to pan and toss. Removed from heat and cool. To assemble, place 1 tablespoon filling onto lower part of wrapper, brush outer edges with egg egg wash. Fold in sides and roll up tightly. Repeat with all wrappers. To fry, heat 2 inches vegetable oil in small pot to medium-high heat. Fry spring rolls in batches about 1 minute each, drain on paper towels.

For noodles, bring large saucepan of water to boil. Add noodles and cook 3 to 5 minutes. Drain and rinse under cold water. Toss with 1 tablespoon vegetable oil; set aside.

To assemble salad, line 4 serving bowls with lettuce. Top with equal amounts rice noodles, cucumber, mint, and peanuts. Pour fish sauce over salad and serve with spring rolls. Can also be served with hoisin and hot chili sauce.