Love spring rolls but don’t feel like fussing and doing all that rolling? Simply toss all the ingredients together for this amazing Vietnamese Spring Roll Salad!
Somebody stop the dust!
Two weeks ago I went away to a food blogger’s conference in Charleston, South Carolina. Specifically, the MediaVine Publishers Conference. I was so looking forward to this conference after three months of house hell, repairs, cleaning and getting everything back in order.
While I was away, a few finishing touches were supposed to get taken care of. During repairs, I had some rooms painted a color that looked better on the paint strip than on my walls. I simply could not live with it so decided to just bite it and hired a painter to repaint. I know this painter and felt completely confident in his ability to get that project completed.
The second project that was to be done in my absence was having the treads on our stairs refinished. The reason this project was being done while I was away is because my office/studio is on the second floor.
We hired who we thought were pros and my husband was going to be here to oversee the project. However, I came home to one of the most unprofessional results I’ve ever seen. It was mind-blowing that “professionals” would leave stairs and a home in the condition they left ours. (My husband didn’t want to upset me while I was at the conference.)
I won’t bore you with all the details, but the upshot is my husband is refinishing the stairs himself as I write this. I’m back to having a fine coat of dust on everything. We could have taped up plastic AGAIN, but I pretty much said WTH with it all….
Anyway, want to make your life a little easier? You need to try this Vietnamese Spring Roll Salad!
I absolutely love Vietnamese spring rolls but the work–not so much. This salad rocks with shrimp, fresh crunchy vegetables and all the wonderfully bright, herbaceous flavors of Vietnamese cuisine.
So, being that it’s Earth Day, I’m going to share with you a wonderful “resource-saving” way to cook some of these ingredients.
Because personal chefs cook a lot of things in one day, we have to think ahead and determine which items can be cooked in the same boiling water. We don’t want to have to bring new water to a boil all the time. Quite often, we’ll blanch the vegetables that need blanching, then cook pasta or rice in that same water.
For this salad, start by blanching the asparagus. Scoop it out and transfer to an ice bath. Then place the noodles in the hot water. You can keep the water boiling to cook them or you can take it off the heat and let the noodles soften in the hot water. If doing that, it’s a good time to finish the rest of your prep.
Drain the noodles in a sieve, but save that water for a third go-round. Bring it back up to a boil and cook the shrimp. The reason I don’t want to cook my shrimp after I take out the asparagus is because I don’t want all the noodles to taste like shrimp. It’s the same reason I don’t toss the shrimp into the hot water with the noodles. And, just to be on the safe side, it’s always best to cook raw proteins separately or last.
The dressing comes together quickly and you may already have everything you need in your pantry. I love to keep a variety of Asian and Southeast Asian ingredients on hand at all times.
Add fresh mint from your garden…
Toss with the dressing….
And serve! Vietnamese Spring Roll Salad for a fun and easy twist on spring rolls.
Hope you enjoy this amazing Vietnamese Spring Roll Salad as much as we did! I’m going to be cleaning my house tonight…. AGAIN!
Love spring rolls but don't feel like fussing and doing all that rolling? Simply toss them all together for this amazing Vietnamese Spring Roll Salad!
15 minPrep Time
15 minCook Time
30 minTotal Time
1 bunch asparagus, tough ends trimmed, but into approximately 2-inch pieces
2-3 ounces uncooked rice vermicelli (about 1/3 of a 6-8 ounce package)
1 pound large uncooked shrimp (preferably wild-caught, peeled and deveined)
1 large red bell pepper, membrane removed, cut into matchsticks
2 medium carrots, peeled and julienned (or use purchased pre-cut matchstick carrots)
1 bunch scallions, white and light green part only, thinly sliced diagonally
1/2 cup chopped cilantro
1/2 cup torn mint leaves
1/2 cup coarsely chopped cashews or peanuts
1/3 cup sweet chili sauce
1/3 cup rice vinegar
1/4 cup soy sauce
1 tablespoon fish sauce
1 tablespoon sesame oil
1 teaspoon Sriracha hot sauce (or to taste)
1 teaspoon minced ginger
2 cloves garlic, minced
Sugar, if needed
Prepare an ice bath. Bring a small pot of salted water to a boil. Add the asparagus and blanch for 20 seconds or so or until they turn bright green. Scoop the asparagus out and transfer to the ice bath, reserving the hot salted water.
Place the noodles into the hot water and let stand for 15 minutes or until soft. Drain the noodles in a sieve or colander, reserving the water again. Bring the water back up to a boil, adding more if necessary to cook the shrimp. Add the shrimp and cook until pink and firm. Drain and cool in the cold water with the asparagus.
Combine noodles, asparagus, shrimp, red bell pepper, carrots and herbs in a large bowl. Add dressing and nuts.
Toss and serve immediately.
Whisk ingredients together in a small bowl. Adjust sweetness with sugar if needed. Toss with salad and serve immediately.