Refreshing Vietnamese Summer Roll Salad with Shrimp and Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light and fresh summer rolls deconstructed into a vibrant salad featuring poached shrimp, crisp vegetables, fresh herbs, and a tangy dipping sauce. This vietnamese-inspired seafood ready in about 30 minutes pairs medium shrimp, peeled and deveined, rice vermicelli noodles, sheets rice paper wrappers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 3 Vietnamese cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Bring a pot of water to a boil and add 12 medium peeled and deveined shrimp. Poach shrimp for 2-3 minutes until pink and opaque. Remove and let cool.
  2. Step 2: Soak 2 oz rice vermicelli noodles in hot water for 5 minutes until tender, then drain and rinse with cold water.
  3. Step 3: In a large bowl, combine 1/2 cup julienned carrot, 1/2 cup julienned cucumber, 1/4 cup fresh mint leaves, 1/4 cup fresh cilantro leaves, 2 cups torn butter lettuce, cooked shrimp, and drained noodles.
  4. Step 4: For the dressing, whisk together 3 tbsp hoisin sauce, 2 tbsp peanut butter, 1 tbsp lime juice, and 2 tbsp water until smooth.
  5. Step 5: Toss the salad with the dressing until evenly coated. Sprinkle 2 tbsp crushed peanuts on top and serve immediately for a refreshing and light meal.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Refreshing Vietnamese Summer Roll Salad with Shrimp and Herbs take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Refreshing Vietnamese Summer Roll Salad with Shrimp and Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vermicelli noodles from drying out.

Can I substitute ingredients in Refreshing Vietnamese Summer Roll Salad with Shrimp and Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Refreshing Vietnamese Summer Roll Salad with Shrimp and Herbs for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Refreshing Vietnamese Summer Roll Salad with Shrimp and Herbs?

Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes