Refreshing Vietnamese Summer Roll Salad with Shrimp and Herbs

By , Test Kitchen Director · 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 recipe, ready in about 30 minutes, pairs medium shrimp, peeled and deveined, rice vermicelli noodles, 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
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Ingredients

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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.

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?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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.

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