Recipe How To Make A Shrimp Summer Roll Salad

To make this salad, all you need to do is deconstruct a shrimp spring roll—except you also need to substitute the greasy shell and plain ingredients with fresh bean sprouts, cucumber, and herbs. Ramp up these bright ingredients by layering them into a complex and nutritious salad that will certainly fill you up. Recipe and photo courtesy Vicky Berman of Avocado Pesto.

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Makes 4 servings

Prep time 10 min.

Cook time 10 min.

Ingredients

2 Tbsp lime juice 1 Tbsp minced ginger 2 Tbsp fish sauce 2 Tbsp rice vinegar 1 Tbsp agave 1 tsp sesame oil 1 Tbsp ginger oil 2 small English cucumbers, cut into matchsticks 8 oz bean sprouts 4 oz rice vermicelli, cooked according to package directions Handful basil, mint, cilantro, and thai basil, chopped 28 large shrimp, peeled, deveined, rinsed, and thoroughly dried 1 Tbsp minced ginger 2 birds eye chilis 1 Tbsp ginger oil

How to make it

In a small bowl combine lime juice, 1 tablespoon minced ginger, fish sauce, rice vinegar, agave, sesame oil, and 1 tablespoon ginger oil. Whisk until smooth. Heat pan over medium-high heat and add 1 tablespoon ginger oil. Add 1 tablespoon minced ginger, and cook until just translucent. Add shrimp, in single layer, and birds eye chilis. Cook shrimp for a few minutes per side until cooked through. Mix. Remove from pan. In a large bowl combine rice vermicelli, bean sprouts, cucumbers, and herbs. Toss until mixed. Drizzle sauce mixture on top and mix. Serve topped with 7 shrimp each.

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To make this salad, all you need to do is deconstruct a shrimp spring roll—except you also need to substitute the greasy shell and plain ingredients with fresh bean sprouts, cucumber, and herbs.

Ramp up these bright ingredients by layering them into a complex and nutritious salad that will certainly fill you up.

Recipe and photo courtesy Vicky Berman of Avocado Pesto.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 4 servings

Prep time 10 min.

Cook time 10 min.

Ingredients

2 Tbsp lime juice 1 Tbsp minced ginger 2 Tbsp fish sauce 2 Tbsp rice vinegar 1 Tbsp agave 1 tsp sesame oil 1 Tbsp ginger oil 2 small English cucumbers, cut into matchsticks 8 oz bean sprouts 4 oz rice vermicelli, cooked according to package directions Handful basil, mint, cilantro, and thai basil, chopped 28 large shrimp, peeled, deveined, rinsed, and thoroughly dried 1 Tbsp minced ginger 2 birds eye chilis 1 Tbsp ginger oil

How to make it

In a small bowl combine lime juice, 1 tablespoon minced ginger, fish sauce, rice vinegar, agave, sesame oil, and 1 tablespoon ginger oil. Whisk until smooth. Heat pan over medium-high heat and add 1 tablespoon ginger oil. Add 1 tablespoon minced ginger, and cook until just translucent. Add shrimp, in single layer, and birds eye chilis. Cook shrimp for a few minutes per side until cooked through. Mix. Remove from pan. In a large bowl combine rice vermicelli, bean sprouts, cucumbers, and herbs. Toss until mixed. Drizzle sauce mixture on top and mix. Serve topped with 7 shrimp each.

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Makes 4 servings

Prep time 10 min.

Cook time 10 min.

Ingredients

2 Tbsp lime juice 1 Tbsp minced ginger 2 Tbsp fish sauce 2 Tbsp rice vinegar 1 Tbsp agave 1 tsp sesame oil 1 Tbsp ginger oil 2 small English cucumbers, cut into matchsticks 8 oz bean sprouts 4 oz rice vermicelli, cooked according to package directions Handful basil, mint, cilantro, and thai basil, chopped 28 large shrimp, peeled, deveined, rinsed, and thoroughly dried 1 Tbsp minced ginger 2 birds eye chilis 1 Tbsp ginger oil

How to make it

In a small bowl combine lime juice, 1 tablespoon minced ginger, fish sauce, rice vinegar, agave, sesame oil, and 1 tablespoon ginger oil. Whisk until smooth. Heat pan over medium-high heat and add 1 tablespoon ginger oil. Add 1 tablespoon minced ginger, and cook until just translucent. Add shrimp, in single layer, and birds eye chilis. Cook shrimp for a few minutes per side until cooked through. Mix. Remove from pan. In a large bowl combine rice vermicelli, bean sprouts, cucumbers, and herbs. Toss until mixed. Drizzle sauce mixture on top and mix. Serve topped with 7 shrimp each.

Makes 4 servings

Prep time 10 min.

Cook time 10 min.

Prep time 10 min.

Cook time 10 min.

Prep time

10 min.

Cook time

Ingredients

• 2 Tbsp lime juice
• 1 Tbsp minced ginger
• 2 Tbsp fish sauce
• 2 Tbsp rice vinegar
• 1 Tbsp agave
• 1 tsp sesame oil
• 1 Tbsp ginger oil
• 2 small English cucumbers, cut into matchsticks
• 8 oz bean sprouts
• 4 oz rice vermicelli, cooked according to package directions
• Handful basil, mint, cilantro, and thai basil, chopped
• 28 large shrimp, peeled, deveined, rinsed, and thoroughly dried
• 1 Tbsp minced ginger
• 2 birds eye chilis
• 1 Tbsp ginger oil

How to make it

In a small bowl combine lime juice, 1 tablespoon minced ginger, fish sauce, rice vinegar, agave, sesame oil, and 1 tablespoon ginger oil. Whisk until smooth. Heat pan over medium-high heat and add 1 tablespoon ginger oil. Add 1 tablespoon minced ginger, and cook until just translucent. Add shrimp, in single layer, and birds eye chilis. Cook shrimp for a few minutes per side until cooked through. Mix. Remove from pan. In a large bowl combine rice vermicelli, bean sprouts, cucumbers, and herbs. Toss until mixed. Drizzle sauce mixture on top and mix. Serve topped with 7 shrimp each.

In a small bowl combine lime juice, 1 tablespoon minced ginger, fish sauce, rice vinegar, agave, sesame oil, and 1 tablespoon ginger oil. Whisk until smooth.

Heat pan over medium-high heat and add 1 tablespoon ginger oil. Add 1 tablespoon minced ginger, and cook until just translucent. Add shrimp, in single layer, and birds eye chilis. Cook shrimp for a few minutes per side until cooked through. Mix. Remove from pan.

In a large bowl combine rice vermicelli, bean sprouts, cucumbers, and herbs. Toss until mixed.

Drizzle sauce mixture on top and mix. Serve topped with 7 shrimp each.

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