Shrimp Summer Roll Bowl
Shrimp Summer Roll Bowl
This almost no cook salad (just a few minutes for the noods!) is perfect for hot summer days, taking inspiration from Thai summer rolls and Vietnamese noodle salads. Here I have it made with pre-cooked frozen shrimp (so easy!) but think it would be delicious with Air Fryer Crispy Tofu either in addition to or instead of the shrimp.
Makes: about 4 servings
Prep time:
Total time:
Ingredients:
-
Nuoc Cham (Vietnamese Dipping Sauce)
- 6 tablespoons water
- 6 tablespoons fish sauce
- 6 tablespoons lime juice
- 6 tablespoons sugar
- 1-2 cloves garlic, finely grated or minced
- 1-2 small Thai chiles, thinly sliced (or a spoonful of sriracha, to taste)
- 8 ounces rice vermicelli
- 3 cups shredded lettuce (romaine, iceberg, green leaf, etc.)
- 2-3 mini cucumbers, thinly sliced
- 1 cup fresh cilantro leaves, roughly torn
- ½ cup fresh mint leaves, roughly torn
- ½ cup Thai basil leaves, roughly torn
- 16 ounces medium cooked shrimp, tails removed
- 1 cup roasted peanuts, crushed or finely chopped
Bowls
Directions:
- In a bowl stir together nuoc cham ingredients. Refrigerate until ready to serve.
- Cook rice vermicelli according to package direction. Rinse with cold water and drain well.
- Divide noodles and remaining ingredients between serving bowls. Serve with nuoc cham.
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