Crispy spring roll san choy bau - - THIS MONTH -

serves 4| prep & cook­ing 20 mins

180g pkt (12) small frozen Thai spring rolls, thawed 100g ver­mi­celli noo­dles 1 car­rot, peeled, shred­ded 1 Lebanese cu­cum­ber, thinly shred­ded 2 green shal­lots, shred­ded 12 large but­ter let­tuce leaves, rinsed 12 ⁄ cup fresh mint leaves Pick­led gin­ger, sweet chilli sauce, soy sauce and fried shal­lots, to serve

1 Pre­heat the oven to 200°C/180°C fan forced. Line a bak­ing tray with bak­ing pa­per. Place spring rolls on the tray and spray with oil. Bake for 15-17 min­utes or un­til golden and crisp. 2 Place the ver­mi­celli in a large heat­proof bowl. Cover with boil­ing wa­ter and leave to stand for 5 min­utes or un­til soft­ened. Drain and rinse un­der cold wa­ter. 3 Di­vide the noo­dles, spring rolls, car­rot, cu­cum­ber and shal­lot among the let­tuce leaves. Top with mint, pick­led gin­ger, sweet chilli and soy sauce, and fried shal­lots. PER SERVE 5g pro­tein 7g fat (2g sat­u­rated fat) 46g carb 4g di­etary fi­bre 277 Cals (1158kj)

eas fin­ger food

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