CHINESE FOOD { Noodle Salad With Spring Rolls}

NOODLE SALAD WITHSPRING ROLLS

 INGREDIENTS:

1.       3 Minh Vegetable Spring Rolls

2.       Tbsp Red Bell Pepper, seeded, julienned

3.        2 Tbsp English Cucumber, seeded, julienned

4.        2 Tbsp Carrots, peeled and julienned

5.        1 1⁄2 oz. Bean Sprouts

6.        1 Tbsp Green Onions, sliced

            Nuoc Cham sauce, see recipe at left

7.        1 1⁄2 oz. Rice Sticks (aka rice vermicelli)

8.        1⁄3 cup Iceberg Lettuce, shredded

9.        1 Limes, cut into wedges

10.       4 Thai Basil leaves

11.       4 Mint Leaves

                                                                                                                 

COOKING METHOD:                                                        

*     Preheat fryer to 350°F.

*     Bring 6 cups of water to boil.

*    Cut vegetables and set aside.

*    Combine Nuoc Cham ingredients and whisk together until sugar

       is dissolved, set aside.

*    Once the water is boiling, pour it over rice noodles in a large bowl.

      Cover bowl and let steep for five minutes, or until the noodles are

      tender. Drain thoroughly

.

*    Fry the spring rolls according to package instructions. Remove

      and place on paper towels to drain and cool 2 minutes

.

*   Place lettuce into bowl, top with noodles, garnish with vegetables

     and then top with Nouc Cham and lime segments.

*   Once cool enough to handle, cut each spring roll into 3 pieces.

*    Arrange 9 spring roll pieces around the noodles on the salad bowl.

*   Pour Nuoc Cham over entire salad, top with fresh basil and mint,and serve.

                                                                                                             

                                                                                                             

                                             THANK YOU!!!!!!