For the past week or so it has been brutally hot here in NYC. I certainly haven’t felt like turning on the oven so I was looking for an interesting salad to make. When I came across this Vietnamese Summer Roll Shrimp Salad on Closet Cooking I knew that was the salad I wanted to make. So fresh and bright looking, perfect for a hot summer night! If you want to see how I made it, keep reading.
Vietnamese Summer Roll Salad
Serves 4-6
Ingredients
1 lb. Vermicelli rice noodles or other type of noodles, cooked according to package directions
1 tbsp. canola or vegetable oil
1 large shallot, sliced thinly
2 lbs. extra large shrimp, peeled and deveined
4 cups of assorted lettuce, torn (I used red leaf and spring mix)
1 large cucumber, sliced thinly
2 cups julienned carrots
1 (15 oz) can bean sprouts, drained
1 large red bell pepper, sliced thinly
4 scallions, sliced thinly
1/2 cup basil leaves
1/2 cup cilantro
1/2 cup mint leaves
1/2 cup dry roasted peanuts
bird’s eye chili, sliced (optional) I left this out
1/2 cup peanut dressing (recipe below)
Peanut Dressing
1 tsp. canola or vegetable oil
2-4 cloves garlic, chopped
1/2 cup peanut butter
4 tablespoons hoisin sauce
1 cup water* (see note below)
2 teaspoon fish sauce
2 teaspoon brown sugar
juice of 1 lime
1 jalapeno, sliced thinly (optional)
In a large Dutch oven, heat the oil over medium heat and add the garlic and saute until fragrant, about 1 minute, stirring very frequently. Making sure not to burn. Add in the peanut butter, hoisin sauce, fish sauce, water, lime juice and jalapeno, if using. Simmer until the dressing thickens, about 5-6 minutes. If you want the dressing thicker add less water. When done, set aside and let cool.
Directions for salad
In a large Dutch oven, heat the oil over medium high heat and add the shallots and cook until golden brown but not burnt. About 3-5 minutes. Add in the shrimp and cook until pink which is about 4 minutes, total. Do not over cook as the shrimp can be tough and rubbery. When done, set aside to cool. When the shrimps are cooled off, assemble the salad like I have done up above in the picture. Sprinkling the nuts, basil, cilantro and mint over the salad. Serve with the peanut dressing.
Enjoy!
Velva says
July 21, 2013 at 6:57 pmYou updated your food blog…Looks good.
It is definitely hot and a cool salad is the way to go-
Velva
Carrie's Experimental Kitchen says
August 10, 2013 at 2:39 pmThanks for linking this up to Seafood Frenzy Friday. It looks so light and perfect for summer. Have a great weekend Sandi! http://carriesexperimentalkitchen.blogspot.com/2013/08/seafood-frenzy-friday-57.html
Kerry C says
March 1, 2014 at 1:29 pmThis salad looks so yummy. I love that it has fresh basil, mint, and cilantro. I wish we could get fresh shrimp in Idaho. Thanks for sharing at Saturday Dishes.
Kerry C recently posted…Asian Recipes Saturday Dishes
Sandi says
March 1, 2014 at 2:24 pmThanks so much Kerry!! You could also use frozen shrimp as that is what I use most of the time! Have a great weekend! 🙂
Jen says
March 1, 2014 at 3:36 pmI’m stopping by from Saturday Dishes – this dish looks gorgeous and sounds like it tastes just as good! I can’t wait to try making it myself.
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Sandi says
March 3, 2014 at 1:07 pmThank you so much Jen!! It really is great and makes such a nice presentation! Have a wonderful day! 🙂
Diane Roark says
March 2, 2014 at 2:46 pmYour Shrimp Salad looks so YUMMY! Thank you so much for stopping by Saturday Dishes and linking up.
Blessings,
Diane Roark
recipesforourdailybread com
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Sandi says
March 3, 2014 at 12:32 pmThanks so much Diane!! Have a wonderful day! 🙂
Mommy on Demand says
March 3, 2014 at 2:30 pmMy husband would be so impressed with me if i made this!! Thanks for sharing at The Happiness is Homemade Link Party!!
Sandi says
March 4, 2014 at 11:50 amThanks so much!! It’s really easy to make so I think you should! 🙂 Have a great day!
Michelle says
March 3, 2014 at 6:10 pmWhat a nice dish for a hot evening. We has some unusually warm temps too, but are now expecting freezing rain…for Mardi Gras at that! Geesh.
Thank you for linking. I can picture eating this out on the deck when it warms up again.
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Sandi says
March 4, 2014 at 11:48 amSo glad you like it Michelle!! 🙂 Have a great day!
Cathy@LemonTreeDwelling says
March 8, 2014 at 2:53 pmI LOVE this deconstructed summer roll salad! What a fabulous idea, and so delicious! Thanks for sharing at SNF, Sandi 🙂
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Sandi says
March 9, 2014 at 6:44 pmthanks Cathy! 🙂 I hope you have a great evening!
Laura@baking in pyjamas says
March 9, 2014 at 12:40 pmThat dish looks perfect for the hotter weather. Thanks for sharing on Sweet and Savoury Sundays, stop by and share with us again this weekend!
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Sandi says
March 9, 2014 at 8:23 pmThanks so much Laura and I hope you have a great evening! 🙂
Shelby says
April 15, 2014 at 5:46 amThis is my kind of salad! Love Kevin’s site too and doesn’t he come up with such great ideas? This is a perfect summer salad and I’m in the mood for summer to get here fast!
Shelby recently posted…Honey Dijon Spinach Salad
Sandi says
July 3, 2014 at 10:04 pmHi Shelby! Thanks so much. Sorry it took me so long to respond as I didn’t see some of the comments until today! Have a great weekend! 🙂