Vietnamese Noodle and Spring Roll Salad
I’m still trying to figure out a recipe to match the amazing salad served at Golden House in San Francisco. 40 min – makes 4 servings Nuoc Cham Dressing ¼ cup warm water 1 ½ tablespoons sugar ¼ cup rice vinegar ½ tablespoon fish sauce (optional!) 1 garlic clove ½ tsp chili-garlic sauce ¼ tsp salt 1/8 cup shredded carrots Salad 1 package cooked vermicelli noodles 1 cup mung bean sprouts 1 cup shredded carrots 1 cup sliced cucumbers ¼ cup chopped cilantro ¼ cup chopped basil ½ cup chopped peanuts ½ cup chopped green onions juice of 1 lime salt to taste 1 package frozen veggie spring rolls 1. Mix the warm water and sugar in a small bowl until sugar is dissolved. Add the following nuoc cham ingredients and set aside. 2. Preheat the oven to the temperature provided on the spring roll package. Drizzle a little oil on a cookie sheet and roll the frozen spring rolls in it. Bake the spring rolls and chop into ½ inch pi