Shrimp Salad Roll Salad

gluten freesaladdairy freeSeafood
Written By Lonny Hurley
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Fresh Vietnamese Spring Rolls are one of my favorite foods of all time. Packed with fresh herbs, tender shrimp and crunchy vegetables lightly derssed in lime and fish sauce with a peanut dipping sauce, its the ultimate balanced dish. Here, we deconstruct the roll by transforming it from an appetizer to a main course by replacing the rice wrapper with rice noodles, adding a heaping portion of shrimp, and finishing the dish with crispy shallots. Perfect for a hot summer day!

Yield: All recipes serve 2 people

Chef Notes: You could substitute fried tofu or poached chicken for the shrimp, or add in some additional blanched veggies like broccoli, snap peas, or shelled edamame to change things up.

Components

  • Rice Noodles

  • Shrimp

  • Nuoc Cham

  • Lime

  • Cilantro/Thai Basil/Basil

  • Fried Shallots

  • Peanut Sauce

Mise

Cook the Rice Noodles: Pour boiling water over the rice noodles to cover. Allow them to sit for 2-3minutes. Give them a stir, drain out the hot water then rinse with cold water to cool.

Cook the shrimp: Mince the garlic. Season the shrimp with salt and chile flake. Sauté the garlic▸ until aromatic. Add the shrimp and cook until the shrimp is pink and opaque. Transfer to a plate to cool.

Make the Slaw: Shave the cabbage thin. Julienne the carrot thin. Toss the slaw with:

  • 2 T Fish Sauce

  • 1 T Lime Juice

  • 2 T Picked Cilantro

  • 2 T Sliced Scallions

  • 2 T Thai Basil

Season with salt, fish sauce or more lime juice to taste.

Fry the Shallot▸ Slice the shallot paper thin. Cover the shallot in neutral oil and slowly fry on the stove until golden brown . Strain the shallots from the oil and transfer to a paper towel like plate to cool and crisp up.

Make the Peanut Sauce by stirring together:

  • ½  C Creamy Peanut Butter

  • 2 T Rice Vinegar

  • 2 T Grated Ginger

  • 3 T Soy Sauce

Finish

Toss the cold noodles with the slaw in a large bowl.

Taste and adjust by adding more lime juice/fish sauce/ chile flake to your liking.

Spread a layer of peanut sauce on the bottom of a bowl.

Place the dressed noodles and slaw on the center.

Garnish with cooked shrimp, more herbs and fried shallots.

Lonny Hurley
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