Spring Roll Salad Bowl with Shrimp and Vietnamese Herbs

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fresh and vibrant salad bowl inspired by Vietnamese spring rolls, combining crisp vegetables, fragrant herbs, and succulent shrimp with a tangy dipping sauce. This Vietnamese-inspired seafood recipe, ready in about 20 minutes, pairs cooked shrimp, peeled and deveined, butter lettuce leaves, mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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 Serves 4 Vietnamese cuisine 280 cal/serving

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Ingredients

12 large cooked shrimp, peeled and deveined
4 oz rice vermicelli noodles, cooked and cooled
4 cups butter lettuce leaves
1/2 cup mint leaves
1/2 cup cilantro leaves
1/2 cup Thai basil leaves
1 cup shredded carrot
1 medium cucumber, julienned
1/4 cup roasted peanuts, chopped
3 tbsp fish sauce
2 tbsp lime juice
2 tbsp water
1 tbsp sugar
1 clove minced garlic
1 tsp chopped red chili

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp water, 1 tbsp sugar, 1 minced garlic clove, and 1 tsp chopped red chili until sugar dissolves to make the dressing.
Step 2: In a large bowl, combine 4 cups butter lettuce leaves, 4 oz cooked and cooled rice vermicelli noodles, 12 cooked shrimp, 1 cup shredded carrot, 1 medium julienned cucumber, 1/2 cup each of mint, cilantro, and Thai basil leaves.
Step 3: Pour the prepared dressing over the salad mixture and toss gently to combine and coat evenly.
Step 4: Divide the salad among 4 bowls, sprinkle each with 1/4 cup chopped roasted peanuts for crunch, and serve immediately.