Vietnamese Summer Roll Salad

Vietnamese Summer Roll Salad

Servings: 4

Ingredients

• 8 ounces vermicelli rice noodles, cooked as directed on package
• 1 tablespoon oil
• 2 shallots, thinly sliced
• 8 ounces shrimp, shelled and deviened
• 2 cups lettuce, torn
• 1 cup cucumber, sliced
• 1 cup carrot, julienned
• 1 cup bean sprouts
• 1/2 red bell pepper, thinly sliced
• 2 green onions, sliced
• 1/4 cup basil, torn
• 1/4 cup cilantro, torn
• 1/4 cup mint, torn
• 1/4 cup peanuts, toasted and coarsely chopped
• 2 birds eye chilies, sliced
• 1/4 cup peanut dressing or nuoc cham

Instructions

1. Heat the oil in a pan over medium-high heat, add the shallot and cook until lightly golden brown, about 3-5 minutes, and set aside.
2. Add the shrimp and cook until pink, about 1-2 minutes per side, and set aside.
3. Assemble the salad, toss in dressing and enjoy.

Source: closetcooking