Spring roll salad
A fresh and vibrant spring roll salad with rice noodles, shrimp, and vegetables, served with a tangy dressing.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp | 500 | Grams |
| Rice Noodles | 250 | Grams |
| Carrot | 2 | Count |
| Cucumber | 1 | Count |
| Red Bell Pepper | 1 | Count |
| Lettuce | 1 | Head |
| Mint Leaves | 1 | Bunch |
| Cilantro | 1 | Bunch |
| Peanuts | 100 | Grams |
| Lime | 2 | Count |
| Fish Sauce | 3 | Tbsp |
| Soy Sauce | 2 | Tbsp |
| Sugar | 2 | Tbsp |
| Garlic | 2 | Clove |
| Red Chili | 1 | Count |
Instructions
- Cook the rice noodles according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine the cooked rice noodles, shrimp, carrot, cucumber, red bell pepper, lettuce, mint leaves, and cilantro.
- In a small bowl, whisk together lime juice, fish sauce, soy sauce, sugar, minced garlic, and sliced red chili to make the dressing.
- Pour the dressing over the salad and toss gently to combine all ingredients.
- Sprinkle crushed peanuts over the salad before serving.
Prep
- Thaw shrimp if frozen
Kitchen equipment
Julienne PeelerLarge Mixing Bowl