SUPER SALADS

SPRING ROLL NOODLE SALAD

SERVES 4 PREP AND COOK: 20 MINS

24 frozen cocktail vegetarian spring rolls
½ x 250g packet rice vermicelli noodles
300g bag fine-cut coleslaw
1 cup chopped fresh coriander leaves and stems

DRESSING

½ cup oriental fried noodle salad dressing
2 tblsps lemon juice
2 tsps hot chilli sauce

1 Place spring rolls in a single layer on an oiled oven tray.

2 Cook in a moderately hot oven (190°C) for about 15 minutes, or until golden brown and crisp. Remove. Cut in half crossways.

Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain. Rinse under cold water. Drain well. Return to bowl. Using kitchen scissors, cut into shorter