This Vietnamese Spring Roll Salad is everything you love about spring rolls…chopped up into a fresh and zesty pasta salad. Feel free to make yours with shrimp, chicken, pork or tofu…or keep it simple with just veggies!
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Vietnamese Spring Roll Salad
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 -6 servings
Description
This Vietnamese Spring Roll Salad is everything you love about spring rolls…chopped up into a fresh and zesty pasta salad. Feel free to make yours with shrimp, chicken, pork or tofu…or keep it simple with just veggies!
Ingredients
Salad Ingredients:
- 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)
Nuoc Cham Sauce Ingredients:
- 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)
Instructions
- 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 transfer 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.
- Serve immediately (with extra lime wedges for squeezing!), or refrigerate for up to 3 days.
Notes
*Feel free to substitute cooked chicken, pork, or tofu, if you prefer. Or you can just nix adding an extra protein entirely.
**To save a step, you can sub in 3 cups cole slaw mix for the cabbage and carrots. Or if you’re not a big fan of cabbage, you can also sub in butter lettuce (or any mild green) in place of the cabbage.
This is a KEEPER!!! Yummmmy in our tummies! I had frozen cooked shrimp in the freezer so when I came across this recipe on pinterest, I knew I had try it. My only change was using a jalapeno in place of the Thai red chili as we live in teh sticks and our grocery store doesn’t carry that kind of a chili. Use brown rice noodles since I had those on hand. Next time, I’ll add in some sliced radishes! Oh, and I opted for the slaw mix since my neighbor kindly gifted me a bag :)
The sauce was the best ever. I think the maple syrup balanced perfectly with the salty fish sauce. Loved this
Excellent! Wonderful flavors. I used chili onion peanuts from TJs for a little extra pop. Started the kettle, put the shrimp on to cook in the skillet (used small shrimp to save chopping them), covered the noodles in the boiling water and let them sit while I chopped. Drained them and rinsed them when I was done chopping. Mixed up the sauce and by then everything was done and ready to go in one big bowl.
Prep time: 25 minutes
Dishes: 2 bowls, colander, knife, chopping board, measuring cup, fork and skillet. 5 minute washing up time.
I was eating in under 30 minutes.
Good job!
This is a wonderful salad. I used about 6 ounces of the noodles and broke them in half. I upped the bean sprouts, cilantro, and mint to one cup, and added a diced avocado and some sliiced green onions. I only used half of the Nuoc Cham sauce, which I tossed with the salad. I also made the peanut sauce and drizzled it over each serving of salad. It is so good, my husband and I ate almost the entire bowl for dinner. The leftovers weren’t quite as crisp the next day, but still really good. I’m making it again tonight with the other half of the Nuoc Cham. So healthy and refreshing for summer, and just delicious!
Love your recipes and this looks like another winner! Would this work for meal prep lunches and last 3-4 days in the fridge?
Hey, this was great! I made the peanut butter dressing (and YUM!) and my husband had two bowls. Pretty great for a salad night. He wants to try it with chicken next—soon! Thanks for a fun new recipe!
Yummy! And so versatile! I made a vegetarian version (no shrimp) as a side dish to accompany Thai peanut chicken, but adding the shrimp would be delicious! You could also toss in chunked grilled chicken or tofu. This is definitely joining my regular rotation.