We deliver Australia wide
Call 1300 303 307


The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Vietnamese Summer Salad Recipe

Vietnamese summer salad

Preparation time
40 minutes
Cooking time
8 minutes


  • 8 Valcom Rice Paper rolls 22cm
  • ⅓ cup vegetable oil
  • 100g Wai Wai Rice Vermicelli noodles
  • 32 cooked king prawns, peeled, deveined
  • 1 cup snow pea sprouts, trimmed
  • 2 carrots, peeled, cut into matchsticks
  • 2 Lebanese cucumbers, halved, seeds removed, cut into matchsticks
  • 4 small red radishes, washed, cut into matchsticks
  • ¼ cup (40g) finely chopped peanuts
  • ½ bunch mint leaves, extra for garnish
  • ½ bunch coriander leaves, extra for garnish


  • 2 tbsp Mae Ploy Sweet Chilli Sauce
  • ½ tbsp Obento Rice Wine Vinegar
  • 2 tsp Squid Fish Sauce
  • 2 tsp lime juice


  1. To make dressing: combine all ingredients in a screw top jar and shake.
  2. Place noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
  3. Reserve 12 prawns for garnish. Roughly chop remaining prawns. Combine vermicelli, chopped prawns, snow pea sprouts, carrot, cucumber, radish, peanuts, shredded mint and coriander in a bowl.
  4. Heat oil in a frying pan over medium high heat. Add rice paper sheets one at a time, cook until puffed and white. Drain on paper towel.
  5. Add dressing to salad, toss gently to coat. Place rice paper sheets on a plate, fill with salad, top with reserved prawns, garnish with extra mint and coriander leaves.
Preparation time
40 minutes
Cooking time
8 minutes


Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories