• Prep Time: 15 Minutes
  • Cooking Time: 10 Minutes
  • Serves: 4 Servings

Vietnamese Summer Roll Salad

Category: Summer, Rolls, Salads

 Ingredients List

  • 8 ounces vermicelli rice noodles, cooked as directed on package
  • 1 tablespoon oil
  • 2 shallots, thinly sliced
  • 8 ounces shrimp, shelled and deviened
  • 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 birds eye chilies, sliced
  • 1/4 cup peanut dressing or nuoc cham


1. Heat the oil in a pan over medium-high heat, add the shallot and cook until lightly golden brown, about 3-5 minutes, and set aside.

2. Add the shrimp and cook until pink, about 1-2 minutes per side, and set aside.

3. Assemble the salad, toss in dressing and enjoy.

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