Description
Crisp Vietnamese spring roll salad delivers refreshing layers of herbs, vermicelli, and zesty protein. Delicate textures and bold flavors invite hungry diners to explore this light, satisfying meal with pure culinary delight.
Ingredients
Scale
Protein:
- 2 cups shredded chicken
- 1/2 cup cooked shrimp
Vegetables and Herbs:
- 2 cups shredded lettuce
- 1 cup julienned carrots
- 1/2 cup sliced cucumber
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro
Dressing and Additional Ingredients:
- 3 tbsp rice vinegar
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 1/4 cup crushed peanuts
- 2 tbsp lime juice
- 1 tbsp honey
- 1 clove minced garlic
- 1 tsp grated ginger
- 2 spring roll wrappers, cut into strips
Instructions
- Gather all ingredients and prepare a large mixing bowl for assembling the salad.
- Shred the lettuce into thin, uniform strips and place as the base layer in the bowl.
- Layer julienned carrots and sliced cucumber over the lettuce, creating a colorful vegetable foundation.
- Add shredded chicken and cooked shrimp on top of the vegetable mixture, distributing evenly.
- In a separate small bowl, whisk together rice vinegar, fish sauce, soy sauce, sesame oil, lime juice, honey, minced garlic, and grated ginger to create a vibrant dressing.
- Pour the prepared dressing over the salad ingredients, gently tossing to ensure complete coating.
- Sprinkle chopped mint leaves and cilantro across the salad for a fresh, aromatic touch.
- Crisp the spring roll wrapper strips by briefly toasting in a dry skillet until golden and crunchy, about 2-3 minutes.
- Scatter the toasted spring roll wrapper strips and crushed peanuts over the salad as a final garnish.
- Chill for 10 minutes before serving to allow flavors to meld and dressing to absorb into the ingredients.
Notes
- Customize protein choices by swapping chicken and shrimp with tofu, tempeh, or plant-based alternatives for vegetarian and vegan diets.
- Toast wrapper strips carefully to prevent burning, watching skillet constantly and stirring frequently to achieve an even golden color.
- Prepare dressing ingredients separately and store in advance, allowing flavors to intensify and develop deeper complexity before mixing with salad components.
- Control salad temperature by serving immediately after chilling to maintain crisp vegetable texture and prevent soggy ingredients.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg