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Square image of vegan rice noodle salad with spring rolls

Vegan Spring Roll Salad

5 from 1 vote
Vegan rice noodle salad with spring rolls, carrot, peppers, cucumber, mint and a sweet chilli dressing topped with peanuts.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 3
Course: Main Course, Salad
Cuisine: Asian
Calories: 681
Ingredients Method

Ingredients
  

  • 150g/5¼oz dried rice noodles wide or vermicelli
  • 1 medium carrot sliced julienne
  • 1/3 large cucumber sliced into matchstick sized pieces
  • 1/2 red pepper very thinly sliced
  • 2 spring onions sliced in half widthways and then thinly sliced lengthways
  • 1 small handful mint leaves thinly sliced
  • 6 large vegan spring rolls, or 12 smaller ones cooked according to packet instructions
  • 1 handful crushed peanuts
Dressing
  • 4 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 lime juiced
  • 1 garlic clove grated
  • 2 tbsp water

Method
 

  1. Cook the noodles according to packet instructions. Using scissors, chop the noodles up a little so they are easier to combine with the vegetables.
  2. Slice larger spring rolls into quarters, or small spring rolls into halves.
  3. Combine the dressing ingredients in a small bowl.
  4. Add the noodles, carrot, cucumber, spring onion and mint to a large bowl and toss until fully combined. Arrange the spring rolls as shown in the picture above. Drizzle with the dressing and sprinkle with the peanuts. Enjoy!