2 x 180g boxes frozen vegetarian Thai spring rolls
200g rice vermicelli noodles
2/3 cup bottled Thai-style salad dressing
1 tblsp soy sauce
2 tsps sesame oil
1 large Lebanese cucumber, cut in half lengthways, thinly sliced
1 carrot, peeled, shredded
2 cups bean sprouts (150g), trimmed
1 cup coarsely chopped fresh coriander
Chopped roasted peanuts, sliced red chili and chopped green spring onions
Cook spring rolls according to packet directions, then cut them in half.
2. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 3 minutes. Separate noodles with a fork. Drain well. Using kitchen scissors, cut into shorter lengths.
3. Combine dressing sauce and oil in a small jug. Mix well.
4. To serve, divide noodles among serving bowls. Top with cucumber, carrot, sprouts, coriander and spring rolls. Drizzle with dressing.
5. Serve with peanuts, chili and onions.