Vietnamese Spring Roll Salad Recipe | Yummly

Vietnamese Spring Roll Salad

FROM A CHEF’S KITCHEN
21Ingredients
30Minutes
530Calories

Ingredients

US|METRIC
  • salad
  • salt
  • 1 bunch asparagus (tough ends trimmed, but into approximately 2-inch pieces)
  • 3 ounces rice vermicelli (uncooked, about 1/3 of a 6-8 ounce package)
  • 1 pound shrimp (large uncooked, preferably wild-caught, peeled and deveined)
  • 1 red bell pepper (large, membrane removed, cut into matchsticks)
  • 2 medium carrots (peeled and julienned, or use purchased pre-cut matchstick carrots)
  • 1 bunch scallions (white and light green part only, thinly sliced diagonally)
  • 1/2 cup chopped cilantro
  • 1/2 cup mint leaves (torn)
  • 1/2 cup cashews (coarsely chopped, or peanuts)
  • dressing
  • 1/3 cup sweet chili sauce
  • 1/3 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha hot sauce (or to taste)
  • 1 teaspoon minced ginger
  • 2 cloves garlic (minced)
  • sugar (if needed)
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    NutritionView More

    530Calories
    Sodium84% DV2010mg
    Fat34% DV22g
    Protein65% DV33g
    Carbs17% DV50g
    Fiber28% DV7g
    Calories530Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol170mg57%
    Sodium2010mg84%
    Potassium1000mg29%
    Protein33g65%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber7g28%
    Sugars15g30%
    Vitamin A180%
    Vitamin C100%
    Calcium15%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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