• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Condiment, Sauce, and Spice Blend Recipes

    Vietnamese Summer Roll Salad with Peanut Dressing

    Published: Jun 17, 2014 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I pinned this recipe a while back and finally got around to making it this past week. It’s basically a big plate of the spring roll filling, without the fuss of wrapping it in rice paper.

    Vietnamese Summer Roll Salad with Peanut Dressing

    The peanut dressing was the perfect accompaniment. I’ll definitely try it with the other dressing option sometime, but it’s just so hard to pass up a good peanut sauce!

    This dish took a lot of prep work (all those veggies don’t cut themselves!), but it was totally worth it. I could see prepping all the components ahead of time and just cooking the shrimp right before dinner to make this easier on a busy day. It’s also not a ton of shrimp - we ate all the shrimp the first night I made it, so we didn’t have any for leftovers. Next time, I’d double the amount of shrimp to make 4 servings.

    Vietnamese Summer Roll Salad with Peanut Dressing

    All in all, this was a huge hit. It was delicious, texturally interesting, fresh and healthy. Good stuff!

    Vietnamese Summer Roll Salad
    Closet Cooking

    A salad inspired by the ingredients of Vietnamese summer rolls with shrimp and rice noodles along with plenty of vegetable and herbs in a peanut or nuoc cham dressing.

    Servings: 4
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes

    Ingredients
    8 ounces vermicelli rice noodles, cooked as directed on package
    1 tablespoon oil
    2 shallots, thinly sliced
    8 ounces shrimp, shelled and deviened
    2 cups lettuce, torn
    1 cup cucumber, sliced
    1 cup carrot, julienned
    1 cup bean sprouts
    ½ red bell pepper, thinly sliced
    2 green onions, sliced
    ¼ cup basil, torn
    ¼ cup cilantro, torn
    ¼ cup mint, torn
    ¼ cup peanuts, toasted and coarsely chopped
    2 birds eye chilies, sliced
    ¼ cup peanut dressing (recipe follows) or nuoc cham

    Heat the oil in a pan over medium-high heat, add the shallot and cook until lightly golden brown, about 3-5 minutes, and set aside.

    Add the shrimp and cook until pink, about 1-2 minutes per side, and set aside.

    Assemble the salad, toss in dressing and enjoy.

    Vietnamese Peanut and Hoisin Sauce/Dressing
    Closet Cooking

    A sweet, sour and garlicky peanut and hoisin dipping sauce.

    Servings: ¼ cup

    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes

    1 teaspoon oil
    2 cloves garlic, chopped
    ¼ cup peanut butter
    2 tablespoons hoisin sauce**
    ½ cup water*
    1 teaspoon fish sauce
    1 teaspoon brown sugar
    2 tablespoons lime juice (~ 1 lime)
    1 birds eye chili, sliced (or 1 teaspoon chili sauce)

    Heat the oil in a pan over medium heat, add the garlic and saute until fragrant.
    Add the peanut butter, hoisin sauce, water, fish sauce, lime juice and chili and simmer until it thickens a bit, about 5 minutes.

    *For a thicker dipping sauce rather than a dressing only use ¼ cup water.

    Note: This sauce can come much darker depending on the ratio of peanut butter to hoisin sauce. I prefer the peanut butter to be the dominant flavour but you can experiment with the amounts to get it just the way you like it.

    Option: Change the flavours up a bit by using different nut butters like cashew butter or almond butter.

    **Optional: use Gluten Free

    Big Flavors Rating: 5 Stars

    More Condiment, Sauce, and Spice Blend Recipes

    • Spoon scooping up pico de gallo from a bowl.
      Classic Pico de Gallo AKA Salsa Fresca
    • Ladling homemade yogurt into a glass jar for storage.
      Homemade Instant Pot Yogurt
    • Glass jar of homemade taco seasoning mix.
      Easy Homemade Taco Seasoning Mix
    • Platter with a jar of homemade peanut butter with peanuts scattered around and a spoon resting in a pile of peanut butter.
      Easy Homemade Peanut Butter

    Reader Interactions

    Comments

    1. BabyJune

      June 17, 2014 at 9:12 am

      That looks delicious! I love spring rolls, summer rolls in salad form sounds even better! 🙂

      Reply
      • BigFlavorsFromATinyKitchen

        June 24, 2014 at 3:24 pm

        Thanks! It was a wonderfully fresh meal that I look forward to having again!

        Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites

    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly

    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget

    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.