Shrimp Salad Rolls (Print Version)
# Ingredients:
→ Salad Base
01 -
1 cup romaine lettuce, thinly sliced
02 -
1 cup purple cabbage, finely shredded
03 -
2 cups rice noodles, cooked following instructions on the package
04 -
1 cup carrots, grated
05 -
½ cup mint leaves, finely chopped
06 -
½ cup cilantro, roughly chopped
07 -
3 green onions, finely sliced
08 -
1 cup cucumber, cut into small chunks
09 -
1 lb shrimp, cooked and diced into bite-sized pieces
10 -
1 cup bean sprouts, cooked (optional)
11 -
⅓ cup peanuts, roughly crushed
→ Dressing
12 -
⅓ cup smooth peanut butter
13 -
¼ cup soy sauce (low sodium preferred)
14 -
1 tablespoon toasted sesame oil
15 -
1 tablespoon honey (or an alternative sweetener)
16 -
3 tablespoons rice vinegar
17 -
Juice of one fresh lime
18 -
1 inch piece of ginger, peeled and grated
19 -
2 cloves garlic, finely minced
20 -
1 teaspoon sriracha (use less or skip if you prefer mild flavor)
21 -
2 tablespoons water to adjust thickness, if needed
# Instructions:
01 -
Get a big salad bowl and toss together the cooked rice noodles, shredded lettuce, and purple cabbage. This sets up the base layer for your dish.
02 -
On top of the noodles and greens, arrange the cucumbers, carrots, chopped shrimp, bean sprouts (if you're into them), and fresh herbs like cilantro and mint. Finish off by sprinkling the green onions.
03 -
Grab a medium bowl and combine soy sauce, peanut butter, sesame oil, rice vinegar, honey, lime juice, minced garlic, and grated ginger. Mix well with a whisk. If it feels too thick, stir in small amounts of water until it's pourable. Microwave the peanut butter first if it's too firm to mix easily.
04 -
Drizzle the dressing generously over the salad. Scatter some crushed peanuts on top for a fun crunch. Mix it right before you eat so everything's coated evenly.
# Notes:
01 -
This dish brings together the signature flavors of fresh Vietnamese rolls in a no-fuss salad setup.
02 -
Make sure to cook the bean sprouts if you're using them. Wash them, put in a microwave-safe bowl with a little salt, cover, and microwave for a minute.
03 -
Planning ahead? Keep the dressing separate until you're ready to eat so the salad stays nice and crisp.
04 -
Want a veggie alternative? Try tofu or cooked edamame instead of shrimp.