Rice Vermicelli Salad With Grilled Lamb And Spring Rolls

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 2
• 6 -12 ounces dry rice noodles
• 1 lb lean boneless lamb fillet
• 3 tablespoons soy sauce
• 1 tablespoon garlic powder
• 1/2 cup carrot, julienned
• 1/2 cup cucumber, seeded and julienned
• 1/2 cup mint, chopped (cilantro is an acceptable substitute)
• 1/4 cup peanuts, chopped
• 3 prepared egg rolls or 3 spring rolls
• 1/4 cup nuoc cham sauce (nuoc cham sauce - dipping fish sauce)

Recipe

• 1 partially freeze lamb for easy slicing; slice thin.
• 2 marinade lamb strips in the soy sauce and garlic powder for 1 hour.
• 3 stir fry or grill in grill wok the lamb until no longer pink; set aside and keep warm.
• 4 heat egg rolls; cut into 1 inch pieces.
• 5 boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
• 6 place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
• 7 top vegetables with lamb strips and egg roll pieces.
• 8 sprinkle peanuts on top.
• 9 serve with a small dish of the nuoc mam cham - dipping fish sauce, nuoc cham sauce - dipping fish sauce for dipping or spooning over the salad.
• 10 repeat for a second serving.