Breaded squid with noodle salad, Vietnamese rice paper rolls

FROM time to time we all like our flavours with hints of exotic spices. These two recipes will give you exactly that – breaded squid with noodle salad brings a touch of the fragrant Chinese five spice to your tastebuds along with plenty of chilli.

The Vietnamese rice paper rolls are a very tasty and filling meal, with lots of fresh herbs that pack a punch. Both dishes are full of flavour and perfect for this warm, balmy weather. I hope you enjoy them both.


Breaded squid with noodle salad (Serves 4)

100g rice flour

½ teasp Chinese five spice

1 teasp sea salt flakes

8 squid tubes, cleaned and thinly sliced

vegetable oil

150g vermicelli noodles, cooked

2 spring onions, fine chopped

160g green cabbage, finely sliced

1 cucumber, peeled and finely sliced

150g peas, blanched in hot water

A few springs coriander, chopped

1 red chilli, thinly sliced

2 limes, halved to garnish



Mix the flour, five spice and salt in a large bowl and combine. Add the squid and toss until coated all over.

Heat about 3cm of vegetable oil in a wok on a medium heat. Cook off the squid in batches until crisp and golden. This should take two minutes for each batch and drain and leave on a clean paper towel.

Cook off the noodles as per the packet instructions and drain and leave to the side. Mix with the spring onions, cucumber, peas and herbs and toss to combine.

Add the cooked squid on top and garnish with the chilli and garnish with a wedge of lime.


Vietnamese rice paper rolls (Serves 2)

For the rolls:

8 rice paper wraps

50g vermicelli rice noodles

10 leaves from baby gem, washed

1 carrot, peeled and sliced into thin strips

½ cucumber, peeled and sliced into thin strips

2 spring onions, thinly sliced

60g bean sprouts

30g salted peanuts, shopped

1 bunch mint

10 sprigs coriander

10 sprigs basil

For the dipping sauce:

1 teasp ginger, grated

2 chillis, deseeded and finely chopped

1 clove garlic, chopped

1 teasp light brown sugar

3 tablesp soy sauce

1 lime, juiced



First, place the noodles in a bowl and cover with bowling water. Leave according to instructions until cooked through. Strain them and cool under running water. Leave aside.

Take each baby gem lettuce leaf and add in a few noodles and top with carrot strips, cucumber strips, spring onion, beansprouts. Finish with a garnish of the peanuts and the herbs. You can repeat this process until all the baby gem leaves are sitting ready to be wrapped.

Take your rice paper and soak in a bowl of boiling water, again make sure to read the instructions for these. Place on a clean tea towel and take one rice paper at a time. Lay out the paper and place the lettuce leaf on top. Fold as you would a burrito. Repeat until all the ingredients are used up.

For the dipping sauce, mix all the ingredients into one bowl and season to taste. Take the rolls, slice in two and serve.

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