Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Vietnamese summer salad Food Vietnamese summer salad Preparation time 40 minutes Cooking time 8 minutes Serves 4 INGREDIENTS 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 Dressing 2 tbsp Mae Ploy Sweet Chilli Sauce ½ tbsp Obento Rice Wine Vinegar 2 tsp Squid Fish Sauce 2 tsp lime juice METHOD To make dressing: combine all ingredients in a screw top jar and shake. Place noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well. 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. 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. 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. Food Preparation time 40 minutes Cooking time 8 minutes Serves 4 SHARE