Vietnamese Summer Roll Salad recipe - ingredients, nutrition and when to eat it
This shrimp summer roll salad wraps shrimp and crunchy vegetables in rice paper, served with peanut sauce for dipping.
This shrimp summer roll salad wraps shrimp and crunchy vegetables in rice paper, served with peanut sauce for dipping. The mild shrimp and fresh vegetables pair well with the rich, slightly sweet sauce. It’s a good fit for a light lunch or dinner.
Salads & light · 20 minutes to cook
Tips: The rice paper softens on the cutting board, so there’s no need to soak it for long.
Tips: Drain the shrimp and vegetables well so they’re less slippery when rolling.
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Ingredients (1 serving)
- Shrimp — 80 g
- Rice paper — 3 sheet
- Carrot — 0.3 pc
- Cucumber — 0.3 pc
- Lettuce — 2 sheet
- Peanut butter — 1 Tbsp
- Soy sauce — 0.5 tsp
- Lime juice — 1 tsp
- Honey — 0.5 tsp
- Water — 1 Tbsp