Vietnamese Summer Roll Salad

Prep Time: 15 minutes Cook Time: 10 minutes Servings: Servings: 4 Source:

Ingredients

Salad

8 ounces vermicelli rice noodles, cooked as directed on package

1 tablespoon oil

2 shallots, thinly sliced

8 ounces shrimp, shelled and deviened

2 cups lettuce, torn

1 cup cucumber, sliced

1 cup carrot, julienned

1 cup bean sprouts

1/2 red bell pepper, thinly sliced

2 green onions, sliced

1/4 cup basil, torn

1/4 cup cilantro, torn

1/4 cup mint, torn

1/4 cup peanuts, toasted and coarsely chopped

2 birds eye chilies, sliced

1/4 cup peanut dressing or nuoc cham


Peanut Sauce

1 teaspoon oil

2 cloves garlic, chopped

1/4 cup peanut butter

2 tablespoons hoisin sauce

1/2 cup water

1 teaspoon fish sauce

1 teaspoon brown sugar

2 tablespoons lime juice (~ 1 lime)

1 birds eye chili, sliced (or 1 teaspoon chili sauce)

Directions

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.

Add the shrimp and cook until pink, about 1-2 minutes per side, and set aside.

Assemble the salad, toss in dressing and enjoy.

Heat the oil in a pan over medium heat, add the garlic and saute until fragrant.

Add the peanut butter, hoisin sauce, water, fish sauce, lime juice and chili and simmer until it thickens a bit, about 5 minutes.

Notes

Note: For a thicker dipping sauce rather than a dressing only use 1/4 cup water.

Note: This sauce can come much darker depending on the ratio of peanut butter to hoisin sauce. I prefer the peanut butter to be the dominant flavour but you can experiment with the amounts to get it just the way you like it.

Option: Change the flavours up a bit by using different nut butters like cashew butter or almond butter.