Vietnamese Summer Roll Salad

CookingAddic A salad inspired by the ingredients of Vietnamese summer rolls with shrimp and rice noodles along with plenty of vegetable and herbs in a peanut or nuoc cham dressing.

Vietnamese style spicy peanut and hoisin sauce. As you can see these summer rolls are practically already just salads wrapped up in rice paper so it is pretty easy to transform the rolls into a salad and to change the dipping sauce into a dressing and I did just that for this salad! 

Ingredients

1. 8 ounces vermicelli rice noodles, cooked as directed on package
2. 1 tablespoon oil
3. 2 shallots, thinly sliced
4. 8 ounces shrimp, shelled and deviened
5. 2 cups lettuce, torn
6. 1 cup cucumber, sliced
7. 1 cup carrot, julienned
8. 1 cup bean sprouts
9. 1/2 red bell pepper, thinly sliced
10. 2 green onions, sliced
11. 1/4 cup basil, torn
12. 1/4 cup cilantro, torn
13. 1/4 cup mint, torn
14. 1/4 cup peanuts, toasted and coarsely chopped
15. 2 birds eye chilies, sliced
16. 1/4 cup peanut dressing or nuoc cham

Instructions

1. Heat the oil in a pan over medium-high heat, add the shallot and cook until lightly golden brown, about 3-5 minutes, and set aside.
2. Add the shrimp and cook until pink, about 1-2 minutes per side, and set aside.
3. Assemble the salad, toss in dressing and enjoy.

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