Description
Experience the vibrant flavors of Vietnamese Spring Roll Salad, a refreshing and nutritious dish that perfectly balances crisp vegetables, aromatic herbs, and savory proteins. This customizable salad is ideal for warm weather meals or quick dinners, delivering a delightful mix of textures and tastes in every bite.
Ingredients
Scale
- 100g rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup julienned bell peppers (red or yellow)
- 150g cooked shrimp or firm tofu
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ½ cup fresh basil leaves
- 3 tbsp fish sauce
- Juice of 1 lime
- 1 tsp sugar (optional for sweetness)
- Minced garlic and chili flakes to taste (optional)
Instructions
- Cook the rice vermicelli noodles according to package instructions (about 3-5 minutes). Drain and rinse under cold water.
- While noodles are cooking, chop vegetables: slice cucumbers, shred carrots, and julienne bell peppers.
- Cook protein: sauté shrimp until pink or pan-fry tofu cubes until golden brown.
- In a large bowl, combine noodles, chopped vegetables, protein, and fresh herbs; toss gently.
- For dressing, whisk together fish sauce, lime juice, sugar (if using), minced garlic, and chili flakes; drizzle over salad before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Sautéing
- Cuisine: Vietnamese
Nutrition
- Serving Size: Approximately 250g
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 150mg