Serve salad as soon as it is assembled. Spring rolls are available in the freezer section of major supermarkets. Omit chilli sauce from dressing for a milder flavour. Fine cut coleslaw contains shredded carrot and cabbage.
24 frozen cocktail vegetarian spring rolls
1⁄2 x 250g packet rice vermicelli noodles
300g bag fine-cut coleslaw
1 cup chopped fresh coriander leaves and stems
1⁄2 cup Chang’s Oriental Fried Noodle Salad Dressing
2 tblsps lemon juice
2 tsps hot chilli sauce
Place spring rolls in a single layer on an oiled oven tray.
2 Cook in a moderately hot oven (190C) for about 15 minutes, or until golden brown and crisp. Remove. Cut in half crossways.
3 Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes. Separate with a fork. Drain. Rinse under cold water. Drain well. Return to bowl. Using kitchen scissors, cut into shorter lengths.
4 To make dressing, combine all ingredients in a jug. Whisk well.
5 To serve, add coleslaw, coriander and 1⁄2 cup of the dressing to noodles. Toss to combine. Stir in spring rolls. Drizzle with remaining dressing.