Vietnamese Spring Roll Salad

Vietnamese Spring Roll Salad

🟡 Medium

Ingredients

  • 200g shrimp or extra-firm tofu
  • 1 head butter lettuce or romaine
  • 2 cups fresh mint leaves
  • 2 cups fresh cilantro
  • 1 cup julienned carrots
  • 1 cup julienned cucumber
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp sugar
  • 1 clove minced garlic
  • 3 tbsp crushed roasted peanuts
  • 1 red chili, thinly sliced (optional)

Instructions

  1. 1
    If using shrimp, boil in salted water for 3-4 minutes until pink and cooked through. If using tofu, pan-fry until lightly golden. Let cool and slice into strips.
  2. 2
    Prepare the dressing by whisking together fish sauce, lime juice, sugar, and minced garlic in a small bowl until sugar dissolves.
  3. 3
    Arrange lettuce leaves on serving plates as the base.
  4. 4
    Layer fresh herbs, julienned vegetables, and cooked protein on the lettuce leaves.
  5. 5
    Drizzle the lime-fish sauce dressing over the salad.
  6. 6
    Garnish with crushed peanuts and sliced red chili if desired.
  7. 7
    Serve immediately while vegetables are crisp and fresh.
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