5 from 2 votes
spring roll salad
Shrimp Spring Roll Salad {Gluten-Free, Dairy-Free}
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

Save time on rolling up those summer rolls and make this deconstructed shrimp spring roll salad instead packed full of fresh herbs and veggies. Tossed with a sweet, sour spicy Asian based sauce. Gluten-Free and Dairy-Free. Perfect for a summer dinner.

Course: Dinner
Cuisine: Asian, gluten free, Healthy, vietnamese
Servings: 4
Calories: 216 kcal
Author: Vicky Berman
Ingredients
  • 2 tablespoons lime juice
  • 1 tablespoon minced ginger
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon agave
  • 1 teaspoon sesame oil
  • 1 tablespoon ginger oil
  • 2 small English cucumbers cut into matchsticks
  • 8 ounces bean sprouts
  • 4 ounce rice vermicelli cooked according to package directions
  • handful basil mint, cilantro, thai basil, chopped
  • 28 large shrimp peeled, deveined, rinsed and thoroughly dried
  • 1 tablespoon minced ginger
  • 2 birds eye chilis
  • 1 tablespoon ginger oil
Instructions
  1. 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.
  2. 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.
  3. In a large bowl combine rice vermicelli, bean sprouts, cucumbers, and herbs. Toss until mixed. Drizzle sauce mixture on top and mix.
  4. Serve topped with 7 shrimp each.