These Vietnamese-style noodle bowls are packed with harmonious flavors and textures. You’ll toss quick-cooking rice noodles with savory spring roll sauce, rice vinegar, hoisin, cucumber and carrots. Top the noodles with crispy Thai basil chicken spring rolls and peanuts, and serve with sweet Thai chili sauce for dipping.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Thai Basil Chicken Spring Rolls
(Contains Sesame, Soy, Wheat)
1 unit
Cucumber
1 ounce
Peanuts
(Contains Peanuts)
3.5 ounce
Vermicelli Noodles
1 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
1 teaspoon
Garlic Powder
4 ounce
Shredded Carrots
1 ounce
Sweet Thai Chili Sauce
Salt
Pepper
Cooking Spray
Cooking Oil
• Bring a small pot of lightly salted water to a boil. TIP: Cover pot with a lid to help water come to a boil faster. • Preheat an air fryer to 390 degrees. Spray bottom of the air fryer basket with nonstick cooking spray. Place spring rolls in a single layer in air fryer basket (reserve sauce packet for use in Step 3). Lightly spray spring rolls with nonstick cooking spray. Air fry spring rolls until lightly browned and warmed through, 8-10 minutes. (For 4 servings, you may need to cook in batches depending on the size of your air fryer.) • OVEN ALTERNATIVE: Preheat oven to 375 degrees. Place spring rolls on a baking sheet in a single layer; bake, turning halfway through, until crispy, 18 minutes. Remove from oven; let cool 2 minutes.
• Meanwhile, wash and dry produce. • Quarter cucumber lengthwise; slice into 1⁄2-inch-thick pieces. Crush peanuts in their bag. TIP: Use a rolling pin or heavy-bottomed pot. • Once water is boiling, add noodles. Remove pot from heat and cover with a lid. Soak noodles until tender, stirring halfway through to break up any noodle bundles, 3-5 minutes. • Drain noodles using a fine-mesh strainer; rinse with cold water. Shake off excess water.
• In a large bowl, whisk reserved spring roll sauce, hoisin sauce, rice wine vinegar, garlic powder, and 2 tsp oil (4 tsp for 4 servings) to combine. • Add cucumber, shredded carrots, and noodles to bowl. Toss to combine. Season with salt and pepper. • Cut spring rolls in half crosswise. • Divide noodle salad between bowls. Top with spring rolls and crushed peanuts. Serve with sweet Thai chili sauce on the side for dipping.
Chicken Spring Rolls are fully cooked when internal temperature reaches 165°.