Vietnamese Summer Roll Salad Recipe

Name: Vietnamese Summer Roll Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Bean Thread Noodles; 1 Tablespoon Coconut Oil; 2 whole Shallots, Thinly Sliced; 1/2 pounds Shrimp, Shells, Veins And Tails Removed; 3/4 cups Fish Sauce; 3/4 cups Rice Vinegar; 2 Tablespoons Ginger, grated; 2 whole Small Red Chilies, Diced; 2 Tablespoons Honey; 1 whole Medium Cucumber, Julienned; 2 whole Carrots, Peeled And Julienned; 1 cup Bean Sprouts; 1/3 cups Fresh Basil, Chopped; 1/3 cups Fresh Cilantro, Chopped; 1/3 cups Fresh Mint, Chopped; 1/3 cups Roasted Peanuts, Smashed; 3 whole Lime Wedges

Servings: persons

8 ounces, weight Bean Thread Noodles
1 Tablespoon Coconut Oil
2 whole Shallots, Thinly Sliced
1/2 pounds Shrimp, Shells, Veins And Tails Removed
3/4 cups Fish Sauce
3/4 cups Rice Vinegar
2 Tablespoons Ginger, grated
2 whole Small Red Chilies, Diced
2 Tablespoons Honey
1 whole Medium Cucumber, Julienned
2 whole Carrots, Peeled And Julienned
1 cup Bean Sprouts
1/3 cups Fresh Basil, Chopped
1/3 cups Fresh Cilantro, Chopped
1/3 cups Fresh Mint, Chopped
1/3 cups Roasted Peanuts, Smashed
3 whole Lime Wedges

1
1. Bring a pot of water to a boil and add noodles. Cook 3-5 minutes making sure not to overcook (refer to the package instructions for the specific timing for your noodles). Put the noodles into a colander to drain and rinse with cold water to stop the cooking process.
2
2. In a pan heat coconut oil over medium-high heat and add shallots. Cook until shallots are starting to get golden brown. Remove them from the pan and drain on a paper towel. Add shrimp to the pan and cook until cooked through, roughly 3-4 minutes. Then remove the shrimp from the pan.
3
3. To make the dressing: In a small bowl whisk together the fish sauce, rice vinegar, ginger, red chili pepper and honey.
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4. To assemble the salad: In a large bowl add cucumber, carrot, bean sprouts and noodles, toss to combine. Add all of the herbs, shallots and peanuts, and top with shrimp. Squeeze lime wedges over the salad. Pour the dressing over the salad when ready to eat, otherwise noodles will get soggy. Serve with additional lime wedges.
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Recipe adapted from Running With Tweezers.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 ounces, weight Bean Thread Noodles, 1 Tablespoon Coconut Oil, 2 whole Shallots, Thinly Sliced, 1/2 pounds Shrimp, Shells, Veins And Tails Removed, and more.

Yes, Vietnamese Summer Roll Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vietnamese Summer Roll Salad

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