Description
Golden, crispy spring rolls served on a vibrant bed of fresh vegetables, rice noodles, and herbs, topped with a zesty dressing and a sprinkle of sesame seeds for a perfect mix of crunch and freshness.
Ingredients
Units
Scale
- 6 vegetable or chicken spring rolls, fried until crispy
- 2 cups cooked rice noodles
- 1 cup cucumber, julienned
- 1/2 cup shredded carrot
- 1/4 cup thinly sliced radish
- 1/4 cup sliced red chili (optional)
- 1/4 cup fresh cilantro leaves
- 2 tablespoons toasted sesame seeds
- 1/4 cup sweet chili or peanut dressing
Instructions
- Arrange the cooked rice noodles on a large serving plate.
- Scatter the cucumber, carrot, radish, red chili, and cilantro evenly over the noodles.
- Slice the crispy spring rolls in half on a diagonal and place on top of the salad.
- Drizzle with sweet chili or peanut dressing.
- Sprinkle with toasted sesame seeds and serve immediately.
Notes
- Use vegetable spring rolls for a vegetarian option.
- Serve with lime wedges for added brightness.
- Best enjoyed fresh while the spring rolls are crispy.
Nutrition
- Serving Size: 1 portion
- Calories: 460 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 30 mg
