Spring rolls may be deep fried but using a few egg rolls with fresh greens, warm rice noodles and mountain of fresh basil and mint is a wonderful way to combine fried and fresh food together.
Boil enough water to cover the dry noodles. Set aside and detangle the noodles after 5 minutes.
If you are in a hurry, boil the noodles for 3 minutes. Taste to make sure the noodles are cooked. Drain and set aside with a little of the hot water to prevent the noodles from sticking together.
Prepare the pickled carrots
Place the shredded carrots in a mason jar.
Boil the water, white vinegar, sugar and salt and stir until dissolved.
Pour the hot liquid over the shredded carrots. Seat and set aside.
Prepare the spring rolls
Thaw off the egg rolls so that you can cut them in half.
Lightly spray the egg rolls and bake or air fry them for 18-20 minutes at 375 F
Make the dipping sauce
Mix the sweet chili sauce, the lemon or lime juice and soy sauce in a small bow and whisk well.
Putting it together
Cut the cucumber in sticks.
Line the bowl with a few lettuce leaves.
Place a portion of cooked rice noodles in the middle.
Add cucumber sticks, pickled carrots.
Add 4-6 pieces of hot egg rolls.
Drizzle the dipping sauce over the noodles.
Garnish with lots of fresh mint, basil and cilantro
Notes
You can also add pickled shallots and roasted peanuts for an added crunch!