Vermicelli Bowl with Cucumber, mint, peanuts, and Spring roll

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

A light and delicious Vietnamese noodle salad with peanuts, mint and cucumber. With homemade memorable Vietnamese flavour.

Ingredients

1 (4-ounce) package rice vermicelli or rice stick

1 tablespoon canola oil

4 iceberg lettuce leaves, chopped

1/2 English cucumber, thinly sliced

1/4 cup fresh mint leaves, chopped

1/4 cup roasted peanuts, crushed

Spring roll

2 tablespoons canola oil

1 small onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/2 cup cremini mushrooms, finely chopped

1 cup cabbage, finely chopped

2 medium carrots, peeled, thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sweet chili sauce

24 (6-inch) spring roll wrappers

1 egg, beaten for egg wash

Sweet chili dressing

1 hot red chili, seeded and chopped

2 tablespoons fish sauce

2 tablespoons rice vinegar

2 tablespoons sugar

Preparation

For sauce, in small bowl, add all ingredients and stir until sugar is dissolved. Let stand 30 minutes

For spring rolls, in large skillet or wok over medium-high heat, add onion, garlic, and ginger and cook for 5 minutes; add mushrooms, cabbage, and carrots; cook for 3 minutes. Remove mixture from skillet; to same skillet add soy, oyster, and chili sauces and cook 1 minute; return vegetables to pan and toss. Removed from heat and cool. To assemble, place 1 tablespoon filling onto lower part of wrapper, brush outer edges with egg egg wash. Fold in sides and roll up tightly. Repeat with all wrappers. To fry, heat 2 inches vegetable oil in small pot to medium-high heat. Fry spring rolls in batches about 1 minute each, drain on paper towels.

For noodles, bring large saucepan of water to boil. Add noodles and cook 3 to 5 minutes. Drain and rinse under cold water. Toss with 1 tablespoon vegetable oil; set aside.

To assemble salad, line 4 serving bowls with lettuce. Top with equal amounts rice noodles, cucumber, mint, and peanuts. Pour fish sauce over salad and serve with spring rolls. Can also be served with hoisin and hot chili sauce.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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