Spring Roll Salad

Name: Spring Roll Salad
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 2 English Cucumbers; 3 Carrots; 2 Red Pepper; 1 Cup Bean Sprouts; 4 Green Onions; 1 Bunch Cilantro; 1/4 Cup Fresh Mint; 1 Cup Vermicelli Noodles (cooked); 4 Rice Paper Roll Sheets; 1/2 Cup Cashews; 2 Limes; 1/3 Cup Ponzu Sauce; 1/3 Cup Canola Oil; 2 Tablespoons Coconut Sugar; 4 Tablespoons Fresh Ginger; 3 Cloves Garlic; 3 Tablespoons Toasted Sesame Oil

Ingredients

English Cucumbers		2
Carrots		3
Red Pepper		2
Bean Sprouts		1 Cup
Green Onions		4
Cilantro		1 Bunch
Fresh Mint		1/4 Cup
Vermicelli Noodles (cooked)		1 Cup
Rice Paper Roll Sheets		4
Cashews		1/2 Cup

Dressing

Limes		2
Ponzu Sauce		1/3 Cup
Canola Oil		1/3 Cup
Coconut Sugar		2 Tablespoons
Fresh Ginger		4 Tablespoons
Garlic		3 Cloves
Toasted Sesame Oil		3 Tablespoons

All the ingredients of a spring roll made into a salad. Feel free to add grilled shrimp or salmon!

Make the Dressing by whisking everything but the Oils together so the sugar has time to dissolve, add the oil while whisking so it all comes together.
Cook the Noodles according to the package. Set aside to cool.
Peel and matchstick the Carrots, dice the Red Peppers & Green Onions, remove the seeds from the Cucumber and slice diagonally, thinly slice the Red Onion. Add everything to the bowl.
Tear the Cilantro and Mint and add to the bowl.
Toss with only enough Dressing to coat.
Top with the toasted Cashews and serve with the Rice Paper sheets, just cut them into quarters and fry in a little oil until they puff up, I did mine in a deep fryer and they only took a few seconds.