All Recipes

Deconstructed Salad Rolls with Vietnamese Dressing

Print Recipe
Serves: 4 Time: 15 minutes

Ingredients

  • 8 cups Foxy Iceberg Lettuce, shredded 
  • 4 oz vermicelli rice noodles, prepared according to package directions
  • 1 lb cooked, peeled large shrimp (16/20 count)
  • 1/2 English cucumber, cut into matchsticks
  • 1 ripe mango, peeled and cut into matchsticks
  • 1 red pepper, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 3 green onions, thinly sliced
  • 2 tbsp chopped roasted peanuts

Vietnamese Dressing:

  • 2 tbsp granulated sugar
  • 2 tbsp rice wine vinegar
  • 2 tbsp lime juice
  • 2 tsp to 1 tbsp fish sauce
  • 1/2 tsp Asian hot sauce (such as sambal oelek)

Preparation

  1. Vietnamese Dressing: Whisk together 2 tbsp water, sugar, rice wine vinegar, lime juice, fish sauce and hot sauce until blended. 
  2. Arrange bed of lettuce on 4 plates. Top each with rice noodles, shrimp, cucumber, mango, red pepper, carrot and green onions. Drizzle with Vietnamese Dressing. Sprinkle with peanuts.

What We Grow