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Summer Roll Noodle Salad

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This Summer Roll Noodle Salad transforms the flavors of Vietnamese summer rolls into a fresh, satisfying noodle bowl. With vermicelli, juicy shrimp, crisp vegetables, fresh herbs, and a tangy peanut-lime dressing, it’s perfect for warm-weather meals, meal prep, or light entertaining.

  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4 as a main, or 6 as a side
  • Category: Main Dish, Salad
  • Method: Tossed, Boiled
  • Cuisine: Vietnamese-Inspired

Ingredients

Rice vermicelli noodles

1 lb shrimp, peeled and deveined

1 head Bibb or romaine lettuce, chopped

1 cup fresh herbs (mint, basil, cilantro), roughly chopped

1 cup carrots, julienned or shredded

1 cup bean sprouts

1 Thai chile, finely minced

Juice of 2 limes

2 tbsp fish sauce

1 tbsp hoisin sauce

2 tbsp peanut butter

1 tsp sugar

1 garlic clove, minced

2–3 tbsp water (to thin dressing as needed)

Instructions

Cook rice vermicelli noodles according to package instructions. Rinse under cold water and drain.

Boil or sauté shrimp until just pink and cooked through. Set aside to cool.

For the dressing: soak Thai chile in lime juice for 5 minutes. Stir in fish sauce, hoisin, peanut butter, sugar, garlic, and water. Whisk until smooth and creamy.

Prepare vegetables and herbs: wash lettuce, shred carrots, rinse bean sprouts, and chop herbs.

In a large bowl, toss noodles with dressing.

Add shrimp, lettuce, carrots, sprouts, and herbs. Gently mix until evenly coated.

Serve immediately with extra lime wedges or herbs on top.

Notes

Substitute grilled tofu or shredded chicken for shrimp.

For added crunch, include sliced cucumber or red bell pepper.

Almond butter or tahini can replace peanut butter.

Store components separately if making ahead, and toss before serving.

This dish is meant to be served cold or at room temperature—no reheating needed.

Nutrition

Find it online: https://juliameals.com/summer-roll-noodle-salad/