Spring Roll Salad Recipe

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For more seasonal salad recipes - Seasonal Salads

Spring Roll Salad recipe
  • 2Servings


  • For the shrimp:
  • ¾ lb. large shrimp, peeled, deveined
  • 1 tsp. red curry paste
  • 1 tsp. sugar
  • 1 tsp. vegetable oil
  • Pinch salt
  • For the vinaigrette:
  • 3 Tbs. fresh lime juice
  • 2 Tbs. sugar
  • 1 Tbs. fresh ginger, minced
  • 2 tsp. fish sauce
  • 2 tsp. chili garlic sauce
  • 2 tbs. vegetable oil
  • For the salad:
  • 2 oz. dry rice noodles
  • 3 cups iceberg lettuce, shredded
  • ½ cup carrot, julienned
  • ½ cup cucumber, seeded, sliced into half-moons
  • ½ cup fresh bean sprouts
  • ½ cup red bell pepper, diced
  • ¼ cup fresh cilantro leaves
  • ¼ cup torn fresh mint leaves
  • Chopped peanuts for garnish


  1. Marinate shrimp with curry paste, sugar, oil, and salt for at least 15 minutes. Meanwhile, prepare the vinaigrette and salad components.
  2. Combine lime juice, sugar, ginger, fish sauce, and chili garlic sauce for the vinaigrette in a bowl. Gradually whisk in the oil and set aside.
  3. Soak noodles in boiling water until soft, 3–4 minutes. Drain and rise in cold water, pulling apart any clumped noodles with your fingers.
  4. Prepare vegetables and herbs for the salad, keeping each separate.
  5. Sauté marinated shrimp in oil in a grill pan or skillet over medium-high heat. Cook on both sides until firm, about 5 minutes total.
  6. Assemble salads, dividing components between two plates. Top with shrimp and peanuts, then toss with vinaigrette to taste.

Nutrition Information

  • Calories: 480
  • Carbohydrate Content: 55 g
  • Fat Content: 18 g
  • Fiber Content: 4 g
  • Protein Content: 27 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 1530 mg
  • Sugar Content: 21 g

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