Description

A vibrant deconstructed take on shrimp spring rolls featuring rice noodles, crisp vegetables, fresh herbs, and a creamy zesty peanut-lime dressing—all assembled in one colorful bowl for a light and refreshing meal.

Ingredients

Scale

8 ounces rice noodles

12 cooked shrimp, chilled

2 cups lettuce or mixed greens

1 cup shredded carrots

1 cup julienned cucumber

1/2 cup fresh mint leaves

1/2 cup fresh cilantro leaves

1/2 cup fresh basil leaves

1/4 cup crushed peanuts

4 lime wedges

zesty peanut-lime dressing

Instructions

1. Cook rice noodles according to package instructions, rinse under cold water, and drain.

2. Boil shrimp for 2–3 minutes until pink, then plunge into an ice bath and pat dry.

3. Chop lettuce and place in large serving bowls.

4. Arrange shredded carrots and julienned cucumber over the greens.

5. Layer chilled shrimp on top of the vegetables.

6. Scatter mint, cilantro, and basil leaves over the shrimp.

7. Sprinkle crushed peanuts across each bowl.

8. Drizzle zesty peanut-lime dressing over the assembled bowls.

9. Serve with lime wedges and extra dressing on the side.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: salad
Method: assembly
Cuisine: Vietnamese

Nutrition

Serving Size: 1 bowl

Keywords: fresh spring roll bowls, zesty dressing, shrimp spring roll salad, deconstructed spring roll bowl, spring roll salad recipe, spring roll bowl recipe, summer roll salad