Description
This Vietnamese Spring Roll Salad is a vibrant and refreshing dish that captures the flavors of traditional spring rolls in a convenient salad form. Crisp lettuce, rice noodles, fresh herbs, and a zesty dressing come together to create a light and satisfying meal.
Ingredients
Scale
Salad:
- 4 cups shredded romaine or butter lettuce
- 1 cup cooked rice noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 1/4 cup thinly sliced green onions
- 1/2 cup chopped roasted peanuts
- 1/2 pound cooked shrimp, halved lengthwise (optional)
- 1/4 cup hoisin sauce and sriracha for drizzling (optional)
Dressing:
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 small red chili, thinly sliced (optional)
- 2 tablespoons water
Instructions
- Prepare the Dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, chili, and water until the sugar dissolves. Set aside.
- Assemble the Salad: In a large bowl, combine lettuce, rice noodles, carrots, cucumber, mint, cilantro, basil, green onions, and shrimp. Drizzle with the dressing and toss gently to combine.
- Finish and Serve: Top the salad with chopped peanuts and drizzle with hoisin sauce and sriracha if desired. Serve immediately.
Notes
- For a vegetarian version, omit the shrimp and use soy sauce instead of fish sauce.
- You can also add sliced grilled pork or tofu for variation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg
