Spring Roll Noodle Salad

Serves 4, Prep 5 mins, Cook 15 mins

24 frozen cocktail vegetarian spring rolls ½ x 250g packet rice vermicelli noodles 300g bag fine-cut coleslaw 1 cup chopped fresh coriander leaves and stems

DRESSING ½ cup Chang’s Oriental Fried

Noodle Salad Dressing 2 tblsps lemon juice 2 tsps hot chilli sauce

1 Place spring rolls in a single layer on an oiled oven tray. 2 Cook in a moderately hot oven (190C) for about 15 minutes, or until golden brown and crisp. Remove. Cut in half crossways. 3 Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes. Separate with a fork. Drain. Rinse under cold water. Drain well. Return to bowl. Using kitchen scissors, cut into shorter lengths. 4 To make dressing, combine all ingredients in a jug. Whisk well. 5 To serve, add coleslaw, coriander and ½ cup of the dressing to noodles. Toss to combine. Stir in spring rolls. Drizzle with remaining dressing.