Summer roll salad

A delicious twist on a Vietnamese favourite!

I’ve long been a fan of summer rolls, which consist of fresh herbs, tender rice noodles, crisp vegetables and often a protein such as pork or shrimp, all rolled up in edible rice paper wraps. Sometimes called salad rolls, these fresh and flavourful treats are delicious to eat, but can be a bit finicky to prepare until you are comfortable working with the delicate rice paper. This salad solves that problem – it’s made with all the delicious summer roll fillings and comes together so quickly and easily. If you’re wanting to get a head start on this meal, note that the components can all be prepared ahead of time, but the salad should only be assembled immediately before serving. For a nut-free version, this salad is delicious dressed with sweet chili sauce (mix 5 tablespoons/75 mL sauce with 1 tablespoon/15 mL lime juice or rice vinegar). If you like this dish, you might also enjoy my Vietnamese-inspired Bánh mì salad.

Ingredients

Salad:

• 12 medium sized raw shrimp (optional)
• 2.5 oz (70 g) uncooked thin rice noodles (vermicelli)
• 1 tablespoon (15 mL) sesame oil
• 1 cup (100 g) shredded cabbage
• 1 cup (110 g) shredded carrots
• 1/2 English cucumber, julienned or diced
• 1/2 cup (27 g) each chopped fresh cilantro, mint and basil leaves
• Chopped peanuts or cashews, to garnish (optional)
• Lime wedges, to serve

Peanut sauce:

• 2 tablespoons (32 g) peanut butter or cashew butter
• 2 tablespoons (30 mL) boiling water
• 1 1/2 teaspoons (7.5 mL) soy sauce (or tamari for gluten-free)
• 1/2 teaspoon white sugar
• 1/2 teaspoon Sambal Oelek or sriracha, to taste
• 5 teaspoons (25 mL) freshly-squeezed lime juice

Method

• Start by poaching the shrimp, if using. Place shrimp in a single layer in a saucepan and add just enough water to cover shrimp. Place a lid on the pan and set pan over medium heat. Bring shrimp to a simmer and reduce heat to medium low. Cook, checking often, until shrimp has curled – about 4 minutes. Using a slotted spoon, transfer shrimp to a bowl of ice water. Cool five minutes then dry with paper towel and place in the fridge while you prepare the remaining salad ingredients
• Prepare rice noodles according to package directions. I typically put the noodles in a large bowl and pour boiling water over and cover; I then stir occasionally until noodles are separated and softened. Drain in a colander and toss to dry thoroughly. Dry out the bowl they were soaking in and transfer the drained noodles back to the bowl. Drizzle sesame oil over top; toss to blend well. Set aside.
• Make the peanut or cashew sauce by combining all of the sauce ingredients and whisking vigorously until it has a smooth consistency. Alternatively, you can shake the sauce in a jar with a tight lid. You want to be able to drizzle it on your dish, so add a bit more water if needed to thin it just a little. Taste and adjust seasoning if you would like it sweeter or spicier.
• Add shredded cabbage and carrots to the rice noodles along with the julienned cucumber. Scattered chopped herbs over top and toss all to blend well.
• Drizzle sauce over top and toss again.
• Divide salad mixture among two plates and top with shrimp and chopped peanuts, if using.
• Serve immediately with lime wedges on the side.

Serves 2; recipe can easily be multiplied.