Description
A fresh Vietnamese-inspired summer roll salad with shrimp, rice noodles, crisp vegetables, herbs, and a peanut or nuoc cham dressing.
Ingredients
Scale
- 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
Instructions
- Cook the rice noodles according to package directions, drain, and rinse with cold water.
- Heat oil in a pan over medium-high heat and cook the shallots until lightly golden, then set aside.
- Cook the shrimp until pink on both sides and just cooked through.
- Combine noodles, vegetables, herbs, shrimp, and shallots in a large bowl.
- Add dressing, toss gently, and finish with peanuts and chilies.
Notes
- Keep dressing separate until ready to serve to avoid soggy vegetables.
- Adjust chilies and dressing to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7
- Sodium: 780
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 24
- Cholesterol: 145