Name: Summer Roll Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 8 ounces vermicelli rice noodles; 1 tablespoon oil; 2 shallots, thinly sliced; 8 ounces shrimp, shelled and deveined; 2 cups lettuce, torn; 1 cup cucumber, sliced; 1 cup carrot, julienned; 1 cup bean sprouts; 1/2 red bell pepper, thinly sliced; 2 green onions, sliced; 1/4 cup basil, torn; 1/4 cup cilantro, torn; 1/4 cup mint, torn; 1/4 cup peanuts, toasted and chopped; 2 bird’s eye chilies, sliced; 1/4 cup peanut dressing or nuoc cham

Jump to Recipe

Fresh, crunchy, and packed with classic Vietnamese flavors, this Summer Roll Salad turns everything you love about traditional summer rolls into a vibrant bowl meal. Instead of wrapping each bite, you toss tender shrimp, slippery rice noodles, crisp vegetables, and fragrant herbs together with a bold peanut or nuoc cham dressing. The result feels light yet satisfying, making it ideal for warm days or quick weeknight dinners when you want something refreshing without sacrificing flavor.

Story

This Summer Roll Salad grew out of my love for Vietnamese summer rolls but also my impatience on busy days. Rolling each piece takes time, yet the flavors always feel worth it. By deconstructing the rolls, you still get the contrast of herbs, vegetables, shrimp, and noodles, but everything comes together faster. I often make this Summer Roll Salad when the weather turns warm and herbs look their best. The mix of textures keeps every bite interesting, while the dressing ties everything together. Once you try this Summer Roll Salad, it quickly becomes a regular meal you can adjust with what you have on hand.

Ingredients

8 ounces vermicelli rice noodles, cooked according to package directions
1 tablespoon oil
2 shallots, thinly sliced
8 ounces shrimp, shelled and deveined
2 cups lettuce, torn
1 cup cucumber, sliced
1 cup carrot, julienned
1 cup bean sprouts
1/2 red bell pepper, thinly sliced
2 green onions, sliced
1/4 cup basil, torn
1/4 cup cilantro, torn
1/4 cup mint, torn
1/4 cup peanuts, toasted and coarsely chopped
2 bird’s eye chilies, sliced
1/4 cup peanut dressing or nuoc cham

Step-by-Step Instructions

Preparing the Ingredients

Cook the rice noodles until tender, then drain and rinse with cold water so they stay springy. Slice all vegetables and herbs before you start cooking, since this keeps the process smooth and quick. Pat the shrimp dry so they sear properly, and keep everything within reach for easy assembly later.

Cooking Instructions

Heat the oil in a pan over medium-high heat, then cook the shallots until lightly golden and fragrant before setting them aside. In the same pan, cook the shrimp just until pink on both sides, then remove them promptly to avoid overcooking. Combine noodles, vegetables, herbs, shrimp, and shallots in a large bowl, add the dressing, toss gently, and finish with peanuts and chilies.

Tips for Perfect Results

Common Mistakes to Avoid

Overcooking the noodles leads to a mushy salad, so rinse them well and stop cooking early. Shrimp can turn rubbery if left in the pan too long, so watch closely. Adding dressing too early can wilt the vegetables, so toss everything just before serving.

Pro Tips for Better Flavor

Warm shrimp slightly contrasts beautifully with cool vegetables, so assemble while they are still just warm. Tear herbs by hand instead of chopping to keep their aroma strong. Toasting the peanuts brings out deeper flavor and adds more crunch.

Serving and Storage

How to Serve

Serve this salad immediately in wide bowls so the ingredients stay evenly mixed. It works well as a main dish or as part of a spread with other Vietnamese Salad favorites. Extra herbs or lime wedges on the side let everyone adjust flavors to taste.

How to Store Leftovers

Store leftovers without dressing in an airtight container in the refrigerator for up to two days. Keep dressing separate and toss just before eating to maintain texture. If noodles clump, loosen them gently with a splash of water.

Conclusion

This Summer Roll Salad delivers everything you expect from classic summer rolls in a simpler, faster form. With fresh vegetables, herbs, shrimp, and a bold dressing, it feels balanced and satisfying without heaviness. Once you make it, you will see how easily it fits into regular meal planning.

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Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can prep all ingredients a few hours ahead and store them separately. Toss everything together with dressing right before serving for the best texture and flavor.

What protein swaps work well here?

Grilled chicken, tofu, or thinly sliced pork all work nicely. Each option pairs well with the herbs and noodles while keeping the salad balanced.

Is this recipe spicy?

The heat stays adjustable. Reduce or skip the bird’s eye chilies for a milder salad, or add extra for more kick.