Shrimp Summer Roll Salad

Plenty of fresh, bright ingredients make this salad a nutritional powerhouse.

Shrimp Summer Roll Salad
 Courtesy Image

To make this salad, all you need to do is deconstruct a shrimp spring roll—except you also need to substitute the greasy shell and plain ingredients with fresh bean sprouts, cucumber, and herbs.

Ramp up these bright ingredients by layering them into a complex and nutritious salad that will certainly fill you up.

Recipe and photo courtesy Vicky Berman of Avocado Pesto.

Prep time

10 min.

Cook time

10 min.

  • 2 Tbsp lime juice
  • 1 Tbsp minced ginger
  • 2 Tbsp fish sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp agave
  • 1 tsp sesame oil
  • 1 Tbsp ginger oil
  • 2 small English cucumbers, cut into matchsticks
  • 8 oz bean sprouts
  • 4 oz rice vermicelli, cooked according to package directions
  • Handful basil, mint, cilantro, and thai basil, chopped
  • 28 large shrimp, peeled, deveined, rinsed, and thoroughly dried
  • 1 Tbsp minced ginger
  • 2 birds eye chilis
  • 1 Tbsp ginger oil

In a small bowl combine lime juice, 1 tablespoon minced ginger, fish sauce, rice vinegar, agave, sesame oil, and 1 tablespoon ginger oil. Whisk until smooth.

Heat pan over medium-high heat and add 1 tablespoon ginger oil. Add 1 tablespoon minced ginger, and cook until just translucent. Add shrimp, in single layer, and birds eye chilis. Cook shrimp for a few minutes per side until cooked through. Mix. Remove from pan.

In a large bowl combine rice vermicelli, bean sprouts, cucumbers, and herbs. Toss until mixed.

Drizzle sauce mixture on top and mix. Serve topped with 7 shrimp each.