Air-fryer Spring Roll Salad
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 24 Street Foodie frozen cocktail spring rolls
- 200grams rice vermicelli noodles
- 1 continental cucumber
- 2 spring onions
- 1 green capsicum, thinly sliced
- 1/4 bunch mint
- 1/4 bunch coriander
- 1/3 cup Woolworths sweet chilli sauce
- 1/4 cup fried shallots
- 1 long red chilli, sliced
- 1 lime, cut into wedges
Nutrition per serving
2200kJ / 525Cal
2200 Kilojoules or 525 Calories
25% of daily energy intake*
Protein
9.6grams
Fat
13.6grams
Carbs
92.2grams
Sugars
14.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Ready in 20 minutes, this tasty Vietnamese-style spring roll salad is guaranteed to be a hit at dinnertime.
Instruction tip
Cooking tip:Spring rolls can also be baked in the oven. Follow packet instructions.
Method
Step 1 of 4
Line a 5L air-fryer basket with baking paper. Place spring rolls in basket. Set temperature to 180°C and cook spring rolls for 8 minutes or until golden-brown and crispy.
Step 2 of 4
Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water and stand for 3-5 minutes or until soft. Drain, then refresh under cold water. Return to bowl.
Step 3 of 4
Using a vegetable peeler, thinly slice cucumber into ribbons. Using a small sharp knife, thinly cut onion into long thin strips. Add cucumber, onion and capsicum to noodles. Season.
Step 4 of 4
Pick sprigs from coriander and leaves from mint. Add to noodles with half of the sweet chilli. Toss to combine. Spoon noodle salad onto plates. Top with spring rolls, chilli and shallots. Drizzle with remaining sweet chilli. Serve with lime wedges.
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