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Vietnamese Spring Roll Salad Recipe

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3.9 from 8 reviews

This Vietnamese Spring Roll Salad is a fresh, vibrant dish combining blanched asparagus, tender shrimp, crisp vegetables, and fragrant herbs with a tangy, spicy dressing. Served cold, it captures the essence of Vietnamese spring rolls without the wrapper, making a light and refreshing meal or appetizer perfect for warm weather or any time you crave fresh, bold flavors.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salad

  • Salt, to taste
  • 1 bunch asparagus (approximately 1 pound), tough ends trimmed, cut into 2-inch pieces
  • 2-3 ounces uncooked rice vermicelli (about 1/3 of a 6-8 ounce package)
  • 1 pound large shrimp, preferably wild-caught, peeled and deveined
  • 1 large red bell pepper, membrane removed, cut into matchsticks
  • 2 medium carrots, peeled and julienned (or pre-cut matchstick carrots)
  • 1 bunch scallions, white and light green parts only, thinly sliced diagonally
  • 1/2 cup chopped cilantro
  • 1/2 cup torn fresh mint leaves
  • 1/2 cup coarsely chopped cashews or peanuts

Dressing

  • 1/3 cup sweet chili sauce
  • 1/3 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha hot sauce (or to taste)
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced
  • Sugar, optional to adjust sweetness

Instructions

  1. Prepare the asparagus: Start by preparing an ice bath in a large bowl. Bring a small pot of salted water to a boil. Add the chopped asparagus and blanch for about 20 seconds until bright green and just tender. Immediately transfer asparagus to the ice bath to stop cooking and retain the crispness. Reserve the hot salted water for later steps.
  2. Hydrate the noodles: Place the rice vermicelli noodles into the reserved hot salted water and let them stand for about 15 minutes or until softened but still firm. Drain the noodles using a sieve or colander and reserve the water once more.
  3. Cook the shrimp: Bring the reserved water back to a boil, adding more water if needed to have enough to cook the shrimp. Add the peeled and deveined shrimp to the boiling water and cook until the shrimp turn pink and are firm to the touch, approximately 2-3 minutes. Drain the shrimp and immediately cool them in the same ice bath used for the asparagus.
  4. Mix the salad: In a large bowl, combine the softened noodles, blanched asparagus, cooked shrimp, red bell pepper matchsticks, julienned carrots, sliced scallions, chopped cilantro, and torn mint leaves.
  5. Prepare the dressing: In a small bowl, whisk together the sweet chili sauce, rice vinegar, soy sauce, fish sauce, sesame oil, Sriracha, minced ginger, and garlic. Taste the dressing and adjust sweetness by adding sugar if desired.
  6. Toss and serve: Pour the dressing over the salad mixture and toss thoroughly to combine all ingredients evenly. Sprinkle the chopped cashews or peanuts on top before serving. Serve the salad immediately to enjoy its fresh, vibrant flavors.

Notes

  • Blanching the asparagus briefly keeps it crisp and bright.
  • Cooling shrimp and vegetables in an ice bath ensures the salad stays fresh and crisp.
  • You can substitute cashews with peanuts or omit nuts for a nut-free option.
  • Adjust the dressing's spiciness by varying the amount of Sriracha sauce.
  • Rice vermicelli can be cooked per package instructions if preferred instead of soaking.
  • This salad is best served fresh but can be refrigerated for up to 4 hours before serving.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Blanching, Boiling
  • Cuisine: Vietnamese
  • Diet: Low Fat

Find it online: https://recipesvibe.com/vietnamese-spring-roll-salad-recipe/