Vietnamese-Style Summer Roll Salad Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fresh salad bowl inspired by Vietnamese summer rolls, packed with crisp vegetables, herbs, shrimp, and a tangy peanut dipping sauce. This vietnamese-inspired salads ready in about 15 minutes pairs torn butter lettuce leaves, medium, julienned carrot, small, julienned cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 15 min Serves 2 Vietnamese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tablespoons peanut butter, 2 tablespoons hoisin sauce, 1 tablespoon lime juice, 2 tablespoons water, 1 teaspoon soy sauce, and 1 teaspoon sriracha until smooth and creamy to make the peanut dipping sauce.
  2. Step 2: In a large salad bowl, combine 4 cups torn butter lettuce leaves, 2 oz cooked rice vermicelli noodles, 1 medium julienned carrot, 1 small julienned cucumber, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro.
  3. Step 3: Add 8 oz cooked shrimp, sliced in half lengthwise, on top of the salad.
  4. Step 4: Drizzle half of the prepared peanut sauce over the salad and toss gently to combine all ingredients evenly.
  5. Step 5: Sprinkle 1/4 cup chopped roasted peanuts over the top for crunch.
  6. Step 6: Serve the salad with the remaining peanut sauce on the side for dipping or extra drizzling.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese-Style Summer Roll Salad Bowl take to make?

Total time is about 15 minutes (15 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 Vietnamese-Style Summer Roll Salad Bowl?

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 torn butter lettuce leaves from drying out.

Can I substitute ingredients in Vietnamese-Style Summer Roll Salad Bowl?

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 Vietnamese-Style Summer Roll Salad Bowl for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Vietnamese-Style Summer Roll Salad Bowl?

Vietnamese salads 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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