Crispy Spring Rolls & Noodle Bowl
Baked spring rolls + vermicelli noodles with a punchy fish sauce dipping sauce. Feels fancy, tastes restaurant-quality, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 8 rolls spring roll wrappers (fried or frozen, pre-made)
- 6 oz vermicelli noodles (dried)
- ½ whole cucumber
- 4 leaves lettuce leaves (romaine or butter)
- 3 tbsp fish sauce
- 1 whole lime
Instructions
- 1
Boil salted water and cook vermicelli until tender, about 4 minutes. Drain and set aside.
- 2
While noodles cook, arrange spring rolls on a sheet pan. Bake at 375°F for 8–10 minutes until golden and crispy.
- 3
Slice cucumber into thin rounds. Juice the lime into a small bowl with fish sauce, 2 tbsp water, and a pinch of sugar.
- 4
Divide noodles and lettuce between two bowls. Top with warm spring rolls and cucumber slices.
- 5
Serve with the fish sauce dipping sauce on the side. Tear spring rolls into pieces and dip as you eat.
Tools you’ll need
- pot for boiling water
- sheet pan
- oven
- small bowl
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
