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Vietnamese Spring Roll Salad: A Refreshing Delight to Try!

A refreshing Vietnamese Spring Roll Salad featuring rice vermicelli noodles, fresh vegetables, and shrimp, topped with a zesty dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vietnamese
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked rice vermicelli noodles
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 cup cucumber thinly sliced
  • 1 cup cooked shrimp peeled and deveined
  • 1/2 cup fresh mint leaves chopped
  • 1/2 cup fresh cilantro leaves chopped
  • 1/4 cup green onions sliced
  • 1/4 cup roasted peanuts chopped
  • 1/4 cup lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon crushed red pepper flakes optional

Method
 

  1. Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water to cool. Set aside.
  2. In a large bowl, combine the shredded carrots, shredded red cabbage, cucumber, cooked shrimp, mint, cilantro, and green onions.
  3. In a small bowl, whisk together the lime juice, fish sauce, sugar, sesame oil, minced garlic, and crushed red pepper flakes (if using) until the sugar is dissolved.
  4. Add the cooled rice vermicelli noodles to the large bowl with the vegetables and shrimp. Pour the dressing over the salad and toss gently to combine.
  5. Top with chopped roasted peanuts before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 13gCholesterol: 150mgSodium: 600mgFiber: 3gSugar: 5g

Notes

  • For a vegetarian option, substitute the shrimp with tofu or additional vegetables.
  • To add more crunch, include sliced bell peppers or snap peas.

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