Vietnamese Summer Roll Salad

Vietnamese Summer Roll Salad

When I came across the idea of a Vietnamese summer roll salad on Tasty Kitchen I immediately knew that I would have to try it! Vietnamese summer rolls , goi cuon, consist of meat, vegetables, rice noodles and fresh herbs that are rolled up in rice paper and served at room temperate, without deep frying, accompanied by a dipping sauce. I like to make my summer rolls with shrimp along with plenty of fresh vegetables like cucumber, peppers, carrots, lettuce, bean sprouts, etc and fresh herbs like basil, mint and cilantro and since they are served at room temperature or even cool, it makes them a truly amazing treat on hot summer days. Vietnamese summer rolls are usually served with a dipping sauce the most common of which are a fish sauce based nuoc cham or a Vietnamese style spicy peanut and hoisin sauce. As you can see these summer rolls are practically already just salads wrapped up in rice paper so it is pretty easy to transform the rolls into a salad and to change the dipping sauce into a dressing and I did just that for this salad!

Vietnamese Summer Roll Salad
Add your dressing of choice and the salad is ready to serve!

Vietnamese Summer Roll Salad

Vietnamese  Peanut Sauce
Vietnamese Summer Roll Salad

Vietnamese Summer Roll Salad

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 4

A salad inspired by the ingredients of Vietnamese summer rolls with shrimp and rice noodles along with plenty of vegetable and herbs in a peanut or nuoc cham dressing.

  • 8 ounces vermicelli rice noodles, cooked as directed on package
  • 1 tablespoon oil
  • 2 shallots, thinly sliced
  • 8 ounces shrimp, shelled and deviened
  • 2 cups lettuce, torn
  • 1 cup cucumber, sliced
  • 1 cup carrot, julienned
  • 1 cup bean sprouts
  • 1/2 red bell pepper, thinly sliced
  • 2 green onions, sliced
  • 1/4 cup basil, torn
  • 1/4 cup cilantro, torn
  • 1/4 cup mint, torn
  • 1/4 cup peanuts, toasted and coarsely chopped
  • 2 birds eye chilies, sliced
  • 1/4 cup peanut dressing or nuoc cham
  1. 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.
  2. Add the shrimp and cook until pink, about 1-2 minutes per side, and set aside.
  3. Assemble the salad, toss in dressing and enjoy.

Vietnamese Peanut and Hoisin Dressing

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 1

A sweet, sour and garlicky peanut and hoisin dipping sauce.

  • 1 teaspoon oil
  • 2 cloves garlic, chopped
  • 1/4 cup peanut butter
  • 2 tablespoons hoisin sauce
  • 1/2 cup water
  • 1 teaspoon fish sauce
  • 1 teaspoon brown sugar
  • 2 tablespoons lime juice (~ 1 lime)
  • 1 birds eye chili, sliced (or 1 teaspoon chili sauce)
  1. Heat the oil in a pan over medium heat, add the garlic and saute until fragrant.
  2. Add the peanut butter, hoisin sauce, water, fish sauce, lime juice and chili and simmer until it thickens a bit, about 5 minutes.

Note: For a thicker dipping sauce rather than a dressing only use 1/4 cup water.
Note: This sauce can come much darker depending on the ratio of peanut butter to hoisin sauce. I prefer the peanut butter to be the dominant flavour but you can experiment with the amounts to get it just the way you like it.
Option: Change the flavours up a bit by using different nut butters like cashew butter or almond butter.


Tieghan said...

I LOVE this salad! I actually just mad something very similar because a reader suggested it! But my gosh I live the shrimp and the dressing is just killer! Great recipe Kevin!

Cassie | Bake Your Day said...

I love all of these much. Beautiful salad, Kevin!

Rosa's Yummy Yums said...

Splendid! This fresh and flavorful salad is so droolworthy.



Kari Lindsay said...

Such a crisp and refreshing salad that looks pretty too!

Maria said...

I am loving that dressing!


Yum!! And that dressing looks amazing!

Julie @ Table for Two said...

This looks awesome!! It's so beautiful and it's the perfect summer salad :)

Y vearl said...

You did it again! Can't wait to try this. The dressing looks amazing!

Irina @ wandercrush said...

Oooh, just looking at this salad cools me down—I can't imagine a more refreshing summer side.

vanillasugarblog said...

awesome Kevin, just awesome.
anything that involves peanut sauce I'm there!

Rocky Mountain Woman said...

I'm with vanillasugar, it's there's peanut sauce, count me in!

ashley - baker by nature said...

This looks like the ultimate Summer salad! So light and fresh - I LOVE it.

Susan said...

At my favorite Vietnamese pho shop I frequently eat a salad called Pho Bun.
It has romaine, cucumber, mint, cilantro, pickled carrot and daikon, rice noodles chopped peanuts,green onions and your choice of protein-grilled shrimp, chicken, or pork. It is served with a pungent dressing made with vinegar, sugar, fish sauce and sambal olek.
SOOOOooooo yummy! Sounds a lot like your salad pictured above.

Rebecca said...

Kevin, your recipes continue to AMAZE me. I have recommended your site to everyone I know.

I think I will do a couple of these "salad in a jar" style so they will be ready when I am. :)

Anonymous said...

Looks yummy!! Love summer rolls!

Lee Bee said...

You are so wonderfully creative. I enjoy your site and every recipe I have tried has been delicious. As soon as I can get some fresh herbs I will be trying this one. Thank you!

Lee Bee said...

You are so wonderfully creative. I enjoy your site and appreciate the hard work you put into it. As soon as I get some fresh herbs I will be trying this for sure. Thanks!

Kevin Lynch said...

Susan: That Pho Bun salad sounds good! I do something similar in a banh mi inspired salad here: Banh Mi Chicken Salad.

Sarah said...

That looks so good! Especially seeing as sometimes the idea of actually making the rolls makes me want to scream.

Kate said...

Made this last night with the nuoc cham sauce as the dressing. I can't wait to make this all summer long!

Ashley @ Big Flavors from a Tiny Kitchen said...

I made this last night and it was a BIG hit! Loved the peanut dressing and the freshness of everything. Awesome recipe!

Kevin Lynch said...

Ashley @ Big Flavors from a Tiny Kitchen: I'm glad you enjoyed it! The freshness is one of my favourite things about this salad as well, well after the peanut dressing that is! :)

Cari said...

This looks amazing! I can't wait to make it. What kind of lettuce do you recommend using in this recipe?

Kevin Lynch said...

Cari: I like romaine since you can easily get it on your fork but another lettuce like say bib would also work.

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