Vietnamese Summer Roll Salad

• Meat

  • 2 Birds eye chilies

• Produce

  • 1/4 cup Basil
  • 1 cup Bean sprouts
  • 1 cup Carrot
  • 1/4 cup Cilantro
  • 1 cup Cucumber
  • 2 Green onions
  • 2 cups Lettuce
  • 1/4 cup Mint
  • 1/4 cup Peanuts, toasted and coarsely chopped
  • 1/2 Red bell pepper
  • 2 Shallots

• Pasta & Grains

  • 8 oz Vermicelli rice noodles

• Oils & Vinegars

  • 1 tbsp Oil

• Other

  • 1/4 cup Peanut dressing or nuoc cham
  • 8 ounces shrimp, shelled and deviened

Found on closetcooking.com

Description

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
• 1/2 red bell pepper, thinly sliced
• 2 green onions, sliced
• 1/4 cup basil, torn
• 1/4 cup cilantro, torn
• 1/4 cup mint, torn
• 1/4 cup peanuts, toasted and coarsely chopped
• 2 birds eye chilies, sliced
• 1/4 cup peanut dressing or nuoc cham
• 1 teaspoon oil
• 2 cloves garlic, chopped
• 1/4 cup peanut butter
• 2 tablespoons hoisin sauce
• 1/2 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)

Directions

• 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.
• 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.