Homemade Vietnamese Spring Roll Salad
- Yield 4
- Prep 25 minutes
- Cook 5 minutes
- Total 30 minutes
Homemade Vietnamese Spring Roll Salad is a dinner recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 8 ounces thin rice noodles
- 1 teaspoon toasted sesame oil
- 8 ounces cooked shrimp, diced*
- 1 English cucumber, julienned or diced
- 1 cup shredded carrots**
- 2/3 cup loosely-packed chopped fresh bean sprouts
- 2/3 cup loosely-packed chopped fresh cilantro
- 2/3 cup loosely-packed chopped fresh mint
- 1/3 cup chopped peanuts
- half of a small green cabbage, cored and chopped**
- 1 batch Nuoc Cham Sauce (see below)
- 1/4 cup lime juice
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons maple syrup
- 2 garlic cloves, minced
- 1 fresh Thai chili, thinly sliced (or 1/4 teaspoon crushed red pepper flakes)
Method
To Make The Rice Noodles: Cook rice noodles according to package instructions. Once they are cooked, rinse them with cold water under a strainer until completely chilled. Then move to a large mixing bowl, drizzle with sesame oil, and toss until the noodles are evenly coated with the oil.
To Make The Sauce: Whisk all ingredients together until evenly combined.
To Bring Everything Together: Add the remaining ingredients (shrimp, cucumber, carrots, bean sprouts, cilantro, mint, peanuts, cabbage, and sauce) to the noodles, and toss until evenly combined. Taste, and season with salt and pepper as needed.
Plate while it is hot (with extra lime wedges for squeezing!), or refrigerate for up to 3 days.
