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A vibrant spring roll salad bowl filled with rice noodles, vermicelli noodle salad, carrots, cucumber, red cabbage, cilantro, jalapeños, avocado, peanuts, and peanut sauce. A lime wedge and fresh mint sit beside the bowl.
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5 from 19 votes

Spring Roll Salad

This deconstructed Spring Roll Salad is vibrant and fun take on a classic. It combines crisp vegetables, fresh herbs, and it's finished with a drinkable ginger lime peanut dressing.
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Vietnamese
Keyword: shrimp salad, spring roll, spring roll salad, Spring Roll Salad Recipe, vermicelli noodle salad
Servings: 4 servings
Author: Sammy Montgoms

Equipment

  • 1 large serving bowl

Ingredients

Shrimp

  • 1 tbsp olive oil to fry the shrimp
  • 1 lb shrimp shells removed, pat to dry
  • salt and pepper to taste

Peanut Dressing

  • 1 tbsp olive oil
  • 1½ tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1/3 cup peanut butter smooth
  • 1 tbsp honey
  • 1 tsp sriracha or hot sauce of choice
  • 2 garlic cloves minced
  • 1 tbsp ginger minced
  • 1/2 lime juiced
  • 1 or 2 tbsp water to thin or extra lime

Salad

  • 100 grams vermicelli noodles cooked
  • 1½ cups purple cabbage shredded
  • 1 cup cucumbers chopped
  • 2 carrots shredded
  • 1 jalapeño chopped
  • 1 avocado chopped
  • 1/4 cup green onions chopped
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh mint chopped
  • peanuts optional for topping

Instructions

  • Prepare the shrimp: first, thaw the shrimp by running under cold water until thawed. Then peel and remove the tails. Pat the shrimp to dry using paper towels.
    To a medium size frying pan, add the olive oil and set to medium heat. Pan fry the shrimp on each side for 1-2 minutes.
    You'll know the shrimp is done when the flesh to turns from translucent gray to an opaque pinkish-white colour.
    Season with salt and pepper and set aside to cool while you prepare the veggies and dressing.
  • Cook the vermicelli: cook the vermicelli according to package instructions, drain and set aside until ready to use.
  • Make the dressing: add all of the ingredients to a small bowl and whisk well. Add extra lime or water to thin out the consistency if desired.
  • Assemble: add all of the salad ingredients into a large serving bowl. Add the shrimp and follow with the peanut dressing. Toss to combine.
  • Garnish: with peanuts if desired.

Video

Nutrition

Calories: 517kcal | Carbohydrates: 43g | Protein: 32g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 777mg | Potassium: 982mg | Fiber: 7g | Sugar: 11g | Vitamin A: 5884IU | Vitamin C: 33mg | Calcium: 144mg | Iron: 2mg
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