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Fresh Vietnamese Spring Roll Salad Bowl Recipe with Easy Peanut Hoisin Dressing

Fresh Vietnamese Spring Roll Salad Bowl - featured image
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A fresh and crunchy Vietnamese-inspired salad bowl featuring rice vermicelli, fresh herbs, shrimp or tofu, and a creamy peanut hoisin dressing. Perfect for a quick, flavorful lunch or light dinner.

Ingredients

Scale
  • 100g (3.5 oz) rice vermicelli noodles, cooked and cooled
  • Butter lettuce or mixed greens, washed and torn
  • 1 medium carrot, julienned or shredded
  • ½ medium cucumber, thinly sliced
  • Small handful fresh mint leaves, torn
  • Small handful fresh cilantro leaves
  • Small handful fresh Thai basil leaves (optional)
  • 150g (5 oz) cooked shrimp, peeled and halved or tofu cubes for vegetarian option
  • ½ cup (50g) bean sprouts
  • 2 tbsp chopped roasted peanuts (for topping)
  • 3 tbsp smooth peanut butter (preferably natural, no added sugar)
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce (low sodium preferred)
  • 1 tsp honey or maple syrup
  • 1 tbsp fresh lime juice
  • 1 small garlic clove, minced
  • 2–4 tbsp warm water (to thin dressing)
  • Chili flakes or Sriracha (optional, to taste)

Instructions

  1. Cook the rice vermicelli noodles in boiling water for 3-5 minutes until just tender. Drain and rinse under cold water to stop cooking. Set aside to cool completely (about 10 minutes).
  2. Wash and dry the lettuce or mixed greens. Julienne or shred the carrot and thinly slice the cucumber. Tear the mint, cilantro, and Thai basil leaves into bite-sized pieces.
  3. If using shrimp, boil or steam until pink and firm (2-3 minutes), then halve. For tofu, cube and pan-fry until golden on all sides (5-7 minutes). Set aside to cool slightly.
  4. In a small bowl or jar, combine peanut butter, hoisin sauce, rice vinegar, soy sauce, honey or maple syrup, lime juice, and minced garlic. Whisk or shake with warm water until smooth and pourable. Adjust thickness by adding more water if needed. Add chili flakes or Sriracha if desired.
  5. In a large mixing bowl, toss together cooled rice noodles, lettuce, carrots, cucumber, herbs, bean sprouts, and shrimp or tofu. Pour dressing over and toss gently to coat evenly.
  6. Divide salad into serving dishes and sprinkle chopped roasted peanuts on top. Serve immediately.

Notes

Do not overcook the rice vermicelli noodles to avoid mushiness. Tear herbs instead of chopping to prevent bruising. Prepare dressing last and keep separate if prepping ahead to avoid soggy greens. Adjust dressing thickness with warm water. Add chili flakes or Sriracha for heat if desired. For gluten-free, verify hoisin sauce or substitute with tamari. For vegan, use tofu and maple syrup instead of shrimp and honey.

Nutrition

Keywords: Vietnamese spring roll salad, peanut hoisin dressing, fresh salad bowl, rice vermicelli salad, healthy lunch, gluten-free, vegan option

Find it online: https://gleefulfork.com/fresh-vietnamese-spring-roll-salad-bowl-recipe-with-easy-peanut-hoisin-dressing/