Spring Roll Salad

Serves 1
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Directions

  1. 1Thaw the shrimp by running under cold water until thawed. Then peel and remove the tails. Pat the shrimp to dry using paper towels.
  2. 2Thaw the shrimp by running under cold water until thawed. Then peel and remove the tails. Pat the shrimp to dry using paper towels.
  3. 3Thaw the shrimp by running under cold water until thawed. Then peel and remove the tails. Pat the shrimp to dry using paper towels.
  4. 4To a medium size frying pan, add the olive oil and set to medium heat.
  5. 5To a medium size frying pan, add the olive oil and set to medium heat.
  6. 6To a medium size frying pan, add the olive oil and set to medium heat.
  7. 7Pan fry the shrimp on each side for 1-2 minutes. You'll know the shrimp is done when the flesh to turns from translucent gray to an opaque pinkish-white colour.
  8. 8Pan fry the shrimp on each side for 1-2 minutes. You'll know the shrimp is done when the flesh to turns from translucent gray to an opaque pinkish-white colour.
  9. 9Pan fry the shrimp on each side for 1-2 minutes. You'll know the shrimp is done when the flesh to turns from translucent gray to an opaque pinkish-white colour.
  10. 10Season with salt and pepper and set aside to cool while you prepare the veggies and dressing.
  11. 11Season with salt and pepper and set aside to cool while you prepare the veggies and dressing.
  12. 12Season with salt and pepper and set aside to cool while you prepare the veggies and dressing.
  13. 13Cook the vermicelli according to package instructions, drain and set aside until ready to use.
  14. 14Cook the vermicelli according to package instructions, drain and set aside until ready to use.
  15. 15Cook the vermicelli according to package instructions, drain and set aside until ready to use.
  16. 16Add all of the dressing ingredients to a small bowl.
  17. 17Add all of the dressing ingredients to a small bowl.
  18. 18Add all of the dressing ingredients to a small bowl.
  19. 19Whisk the dressing well until smooth.
  20. 20Whisk the dressing well until smooth.
  21. 21Whisk the dressing well until smooth.
  22. 22Add all of the salad ingredients into a large serving bowl.
  23. 23Add all of the salad ingredients into a large serving bowl.
  24. 24Add all of the salad ingredients into a large serving bowl.
  25. 25Add the cooked shrimp to the salad ingredients.
  26. 26Add the cooked shrimp to the salad ingredients.
  27. 27Add the cooked shrimp to the salad ingredients.
  28. 28Pour the peanut dressing over the salad.
  29. 29Pour the peanut dressing over the salad.
  30. 30Pour the peanut dressing over the salad.
  31. 31Toss the ingredients to combine them well.
  32. 32Toss the ingredients to combine them well.
  33. 33Toss the ingredients to combine them well.
  34. 34Serve and enjoy!
  35. 35Serve and enjoy!
  36. 36Serve and enjoy!

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 lb shrimp, shells removed, pat to dry
  • 1 lb shrimp, shells removed, pat to dry
  • 1 lb shrimp, shells removed, pat to dry
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp rice wine vinegar
  • 1 tbsp rice wine vinegar
  • 0.33 cup peanut butter smooth
  • 0.33 cup peanut butter smooth
  • 0.33 cup peanut butter smooth
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tsp sriracha or hot sauce of choice
  • 1 tsp sriracha or hot sauce of choice
  • 1 tsp sriracha or hot sauce of choice
  • 2 garlic cloves minced
  • 2 garlic cloves minced
  • 2 garlic cloves minced
  • 1 tbsp ginger minced
  • 1 tbsp ginger minced
  • 1 tbsp ginger minced
  • 0.5 lime juiced
  • 0.5 lime juiced
  • 0.5 lime juiced
  • 1 tbsp water or extra lime
  • 1 tbsp water or extra lime
  • 1 tbsp water or extra lime
  • 100 grams vermicelli noodles cooked
  • 100 grams vermicelli noodles cooked
  • 100 grams vermicelli noodles cooked
  • 1.5 cups purple cabbage shredded
  • 1.5 cups purple cabbage shredded
  • 1.5 cups purple cabbage shredded
  • 1 cup cucumbers chopped
  • 1 cup cucumbers chopped
  • 1 cup cucumbers chopped
  • 2 carrots shredded
  • 2 carrots shredded
  • 2 carrots shredded
  • 1 jalapeño chopped
  • 1 jalapeño chopped
  • 1 jalapeño chopped
  • 1 avocado chopped
  • 1 avocado chopped
  • 1 avocado chopped
  • 0.25 cup green onions chopped
  • 0.25 cup green onions chopped
  • 0.25 cup green onions chopped
  • 0.25 cup fresh cilantro chopped
  • 0.25 cup fresh cilantro chopped
  • 0.25 cup fresh cilantro chopped
  • 0.25 cup fresh mint chopped
  • 0.25 cup fresh mint chopped
  • 0.25 cup fresh mint chopped
  • peanuts
  • peanuts
  • peanuts

Equipment

frying pansmall bowlwhisklarge serving bowltongs

Tips

  • If you don't like shrimp, you can swap it for chicken.
  • You can add extra lime or water to thin out the consistency of the dressing if desired.
  • Garnish with peanuts if desired.