Vietnamese Spring Roll Salad
Vietnamese Spring Roll Salad is everything you love about spring rolls without all the rolling! Simply toss all the ingredients together for this fresh, amazing Vietnamese-inspired salad, perfect for a light lunch, a refreshing side dish, or a vibrant dinner option. Packed with crisp vegetables, tender noodles, and a tangy, flavorful dressing, it’s a quick and easy way to enjoy all the classic flavors in a convenient and delicious way.
Servings: 4
Ingredients
Salad
- Salt
- 1 bunch asparagus approximately 1 pound, 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 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
Dressing
- 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
Instructions
Salad
- 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.
Dressing
- Whisk ingredients together in a small bowl. Adjust sweetness with sugar if needed. Toss with salad and serve immediately.
Notes
MAKE AHEAD:
- Have the shrimp cooked, the vegetables prepped, and the dressing made.
- Soak the noodles when ready to serve the combine the salad as directed.
Nutrition
Serving: 1 | Calories: 367kcal | Carbohydrates: 41g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 2101mg | Potassium: 763mg | Fiber: 6g | Sugar: 17g | Vitamin A: 7870IU | Vitamin C: 65mg | Calcium: 138mg | Iron: 5mg