Vietnamese Spring Roll Salad
This Vietnamese Spring Roll Salad is everything you love about spring rolls...chopped up into a fresh and zesty pasta salad. Feel free to make yours with shrimp, chicken, pork or tofu...or keep it simple with just veggies!
Foto: Gimme Some Oven — Ali
Bahan-bahan
- 8 ounces thin rice noodles
- 1 teaspoon toasted sesame oil
- 8 ounces cooked shrimp, diced*
- 1 English cucumber, julienned or diced
- 1 cup shredded carrots**
- 2/3 cup loosely-packed chopped fresh bean sprouts
- 2/3 cup loosely-packed chopped fresh cilantro
- 2/3 cup loosely-packed chopped fresh mint
- 1/3 cup chopped peanuts
- half of a small green cabbage, cored and chopped**
- 1 batch Nuoc Cham Sauce (see below)
- 1/4 cup lime juice
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons maple syrup
- 2 g arlic cloves, minced
- 1 fresh Thai chili, thinly sliced (or 1/4 teaspoon crushed red pepper flakes)
Langkah-langkah
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Cook rice noodles according to package instructions. Once they are cooked, rinse them with cold water under a strainer until completely chilled. Then transfer to a large mixing bowl, drizzle with sesame oil, and toss until the noodles are evenly coated with the oil.
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Whisk all ingredients together until evenly combined.
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Add the remaining ingredients (shrimp, cucumber, carrots, bean sprouts, cilantro, mint, peanuts, cabbage, and sauce) to the noodles, and toss until evenly combined. Taste, and season with salt and pepper as needed.
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Serve immediately (with extra lime wedges for squeezing!), or refrigerate for up to 3 days.
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