Vietnamese Summer Roll Salad
Ingredients
- 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
- ½ red bell pepper thinly sliced
- 2 green onions sliced
- ¼ cup basil torn
- ¼ cup cilantro torn
- ¼ cup mint torn
- ¼ cup peanuts toasted and coarsely chopped
- 2 birds eye chilies sliced
- ¼ cup peanut dressing or nuoc cham
Instructions
- Heat the oil in a pan over medium-high heat, add the shallot and cook until lightly golden brown, about 3-5, and set aside.
- Add the shrimp and cook until pink, about 1-2 per side, and set aside.
- Assemble the salad, toss in dressing and enjoy.
