Description
Delight in a refreshing Vietnamese Summer Roll Salad, bursting with flavors and vibrant ingredients. A perfect balance of health and taste.
Ingredients
Scale
- 8 ounces vermicelli rice noodles
- 1 tablespoon oil
- 2 shallots
- 8 ounces shrimp
- 2 cups lettuce
- 1 cup cucumber
- 1 cup carrot
- 1 cup bean sprouts
- 1/2 red bell pepper
- 2 green onions
- 1/4 cup basil
- 1/4 cup cilantro
- 1/4 cup mint
- 1/4 cup peanuts
- 2 birds eye chilies
- 1/4 cup peanut dressing or nuoc cham
Instructions
- In a pan over medium-high heat, warm the oil and add the shallots. Cook until lightly golden brown, about 3-5 minutes, then set aside to cool.
- Add the shrimp to the same pan and cook until pink, approximately 1-2 minutes on each side. Set aside.
- Cook the vermicelli rice noodles according to package instructions. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine the cooked noodles, torn lettuce, cucumber, carrot, bean sprouts, bell pepper, green onions, and cooked shrimp.
- Gently fold in the torn basil, cilantro, and mint into the salad mixture.
- Pour the peanut dressing or nuoc cham over the salad, tossing everything together until coated.
- Transfer to a serving bowl, sprinkle with toasted peanuts and sliced chilies, and serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and cooking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg