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Asian Chilli Crisp Spring Roll Salad

serves

6

people

Serves

prep-time

20

minutes

Preparation Time

recipe-type

25

minutes Stove Top

Cooking Time

Ingredients
  • Dressing
  • 1 tbsp McCormick Street Foods Asian Chilli Crisp
  • 2-3 tbsp caster sugar, personal taste
  • ⅓ cup (80 mL) boiling water
  • 1 tbsp (20 mL) fish sauce
  • 2 tbsp ( 40 mL) lime juice
  • Spring Rolls
  • 40 g dried rice vermicelli noodles
  • 250 g pork mince, lean
  • 1 small carrot, grated
  • ½ onion, grated
  • ¼ green cabbage, finely shredded (roughly 2 cups)
  • ½ tsp fish sauce
  • remaining McCormick Street Foods Asian Chilli Crisp
  • salt to season
  • 1 egg, lightly beaten
  • 20 frozen spring roll wrappers, thawed
  • vegetable oil, for deep-frying
  • Salad
  • 150 g dried rice vermicelli noodles
  • ½ green oak lettuce, leaves separated
  • 2 Lebanese cucumbers, ribboned or thinly sliced
  • ½ cup fresh Vietnamese or regular mint leaves
  • ⅓ cup fresh Thai basil leaves
  • 1 cup bean shoots
  • 1-2 birds eye chillies, thinly sliced lime wedges
Directions
  1. To Make Dressing; Combine sugar, 1 tablespoon of the Asian chilli crisp seasoning and boiling water in a heatproof jug. Stir until sugar dissolves. Set aside to cool completely. Add fish sauce and lime juice. Stir to combine and set aside.
  2. To Make Spring Rolls; Prepare noodles following packet directions. Drain and cut into 5cm lengths, allow to cool.
  3. In a large bowl combine pork mince, carrot, onion, cabbage, fish sauce remaining seasoning and prepared noodles. Season with salt to taste and then using your hands mix until well combined.
  4. Place 1 spring roll wrapper on a flat surface with 1 corner facing you. Cover remaining wrappers with a damp tea towel. Place 1 heaped tablespoon pork mixture across lower point of wrapper. Fold bottom corner over filling. Roll up firmly, folding in edges. Brush final corner of wrapper with a little egg to seal. Place on a tray lined with baking paper. Repeat with remaining wrappers and pork mixture.
  5. Pour enough vegetable oil into a wok or large saucepan to reach 8 cm up the side. Heat over medium-high heat. Deep-fry spring rolls, in batches, for 4 to 5 minutes or until golden and cooked through. Using a slotted spoon, remove from oil and drain on paper towel.
  6. To Make Salad; Prepare salad noodles following packet directions. Drain well. Arrange noodles, lettuce, cucumber, mint, basil and optional chilli on a serving platter. Drizzle with a little dressing and serve with the remaining dressing as a dipping sauce with spring rolls.
Recipe Tip

• For something different substitute, the pork mince with a combination of minced green prawns and chicken.

• Or for vegetarian spring rolls omit the pork mince and increase the grated and shredded vegetables in the filling.

• Make the spring rolls and freeze, ready for a quick and impressive meal another time.

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