A spring roll salad is for the times you crave the flavors and textures of Vietnamese spring rolls, but want to skip out on the "making spring rolls" part of the equation. A number of you spotted this on my Instagram feed, and I wanted to post the recipe - it's fantastic. You've got the freshness of spring rolls, bit use rice noodles in place of rice paper wrappers. It's a familiar chorus of flavors - sweet, spicy, tangy, sour, salty, and nutty - all projected onto a mound of serpentine rice noodles. I throw together two quick sauces while a big pot of water is coming to a boil, and cook everything in one pot. This means the noodles, and whatever seasonal vegetables I plan on using. It's spring as I'm writing this, so a quick blanch of some snap peas, and fiddleheads in the pasta water was all that was needed - asparagus would have been welcome. Later in the year you could substitute green beans and other summer goodness!
from 101 Cookbooks http://ift.tt/1sCJvYV
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