Vietnamese spring rolls are delicious and refreshing, but they can be tricky to make. No problem! We deconstructed them to create a simple salad that combines all of the ingredients, with added rice noodles instead of rice pancakes. Look for whole grain (brown rice) noodles, like Annie Chun’s. (We do not receive anything for mentioning any brands. This is just what we found at the store and liked.) You’ll only need to cook about 2 ounces of dry noodles for this recipe, but you can always prepare the whole package and save them for stir-fry the next day.
Use our Miso Ginger Dressing to give it the perfect last touch. Our recipe makes just enough to lightly coat all of the salad. If you want more flavor, double the recipe and use half on the noodles and the remainder on the salad.