Spring Roll Salad Bowl with Shrimp and Vietnamese Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 20 minutes pairs butter lettuce leaves, mint leaves, cilantro 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Pour the prepared dressing over the salad mixture and toss gently to combine and coat evenly.
  4. Step 4: Divide the salad among 4 bowls, sprinkle each with 1/4 cup chopped roasted peanuts for crunch, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Spring Roll Salad Bowl with Shrimp and Vietnamese Herbs take to make?

Total time is about 20 minutes (20 min prep + 0 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 Spring Roll Salad Bowl with Shrimp and Vietnamese 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 butter lettuce leaves from drying out.

Can I substitute ingredients in Spring Roll Salad Bowl with Shrimp and Vietnamese 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 Spring Roll Salad Bowl with Shrimp and Vietnamese Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spring Roll Salad Bowl with Shrimp and Vietnamese 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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