Fresh Vietnamese Summer Roll Bowl
Vibrant Vietnamese summer roll salad with shrimp, vermicelli noodles, fresh herbs, and peanut dressing.
Equipment
Ingredients
- ¼ cup Basil torn
- 1 cup Bean sprouts
- 2 Birds eye chilies sliced
- 1 cup Carrot julienned
- ¼ cup Cilantro torn
- 1 cup Cucumber sliced
- 2 Green onions sliced
- 2 cups Lettuce torn
- ¼ cup Mint torn
- 1 tbsp Oil
- ¼ cup Peanuts toasted and coarsely chopped
- ¼ cup Peanut dressing or nuoc cham
- ½ Red bell pepper thinly sliced
- 2 Shallots thinly sliced
- 8 oz Shrimp shelled and deveined
- 8 oz vermicelli Rice noodles cooked as directed on package
Instructions
- 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.
Notes / Tips / Wine Advice:
Serving Tip:
Serve immediately for the best texture and freshness.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light-bodied Riesling to complement the fresh flavors and herbs.
Nutritional Information
Calories: 400 kcal | Carbohydrates: 45 g | Protein: 25 g | Fat: 15 g | Fiber: 5 g | Sugar: 8 g | Salt: 1 g
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