Summer Roll Noodle Salad

Why You’ll Love This Recipe

I keep coming back to this dish because it balances bright flavors and satisfying textures in one bowl. The noodles are light but substantial, the shrimp bring sweetness and richness, and the mix of lettuce, herbs, and veggies keeps things crisp. I especially enjoy the dressing—it’s got the savory depth of hoisin and fish sauce, the nuttiness of peanuts, and the sharp bite of lime and Thai chile. It’s a crowd-pleaser and quick enough for a weeknight meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rice vermicelli noodles

• Shrimp, peeled and deveined

• Lettuce (like Bibb or romaine)

• Fresh herbs (mint, basil, cilantro)

• Carrots, julienned or shredded

• Bean sprouts

• Thai chile

• Lime juice

• Fish sauce

• Hoisin sauce

• Peanut butter

• Sugar

• Garlic

• Water

directions

1. I start by cooking the rice vermicelli noodles according to package instructions, then rinsing them under cold water to stop the cooking and keep them springy.

2. I cook the shrimp—either by boiling or lightly sautéing—until just pink and tender, then set them aside to cool.

3. For the dressing, I let the minced Thai chile soak in lime juice for a few minutes, then stir in fish sauce, hoisin sauce, peanut butter, sugar, garlic, and a bit of water to create a smooth, punchy sauce.

4. I prep the veggies—washing and chopping lettuce, shredding carrots, rinsing bean sprouts, and plucking fresh herbs.

5. In a large bowl, I toss the noodles with the dressing, then gently mix in the shrimp, lettuce, carrots, sprouts, and herbs until everything is coated.

6. I serve it immediately, often with extra herbs or a drizzle of lime for brightness.

Servings and timing

This recipe serves 4 people as a main course or up to 6 as a side. It takes a total of 45 minutes to prepare—25 minutes for prep and 20 minutes to cook.

Variations

• I sometimes swap shrimp for grilled tofu or shredded chicken when I want a different protein.

• For a spicier kick, I add extra Thai chile or a spoon of chili crisp to the dressing.

• If I’m out of peanut butter, almond butter or tahini works as a substitute in the sauce.

• I love tossing in thinly sliced cucumber or red bell pepper for even more crunch.

storage/reheating

I store leftovers in the fridge for up to 2 days in an airtight container. The noodles may soak up the dressing, so I freshen them with a splash of lime juice or a spoonful of water before eating. I don’t reheat this salad—it’s meant to be served cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I often prep the noodles, shrimp, and dressing ahead and store them separately. I mix everything together just before serving for the freshest texture.

What kind of lettuce works best?

I like using Bibb or romaine because they’re sturdy yet tender. Any crisp leafy green will work well.

Is this salad gluten-free?

Yes, as long as I use gluten-free hoisin sauce and rice noodles, this dish stays completely gluten-free.

Can I use another nut butter in the dressing?

Definitely. I’ve made it with almond butter and even cashew butter—it changes the flavor slightly but keeps the creamy, nutty quality.

What can I serve with this salad?

I often serve it with Vietnamese iced coffee or a light soup like miso or broth-based chicken soup for a complete meal.

Conclusion

Summer Roll Noodle Salad is everything I want in a warm-weather dish—cool, crunchy, flavorful, and satisfying. It’s a versatile recipe I can adapt to what I have on hand, and that tangy-sweet-savory dressing keeps me coming back for more. Whether for lunch, dinner, or a casual get-together, it always brings a refreshing taste of summer.

Print