Shrimp Spring Roll Salad Recipe with Ginger Dressing

5 from 1 vote

Shrimp Spring Roll Salad Recipe with Ginger Dressing

A unique twist on the classic shrimp spring roll, transformed into a flavorful salad! Loaded with all of your favorite spring roll filling ingredients, it's easy to customize and delicious to eat!

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: Thai Food

Servings: servings

Calories: 415kcal

Author: Sara Ayesh

Equipment

1 skillet
1 sauce pan
1 medium mixing bowl

Ingredients

½ of an 8 oz package Vermicelli Rice Noodles
2 cups shredded green cabbage
1 englilsh cucumber thinly sliced
½ cup shredded carrots
¼ cup cilantro finely chopped
¼ cup mint finely chopped
½ cup basil finely chopped
2 cups cooked shrimp chopped
1 lb ground pork
1 teaspoon salt
½ teaspoon pepper
1 tablespoon soy sauce
½ cup ginger salad dressing

Get Recipe Ingredients

Instructions

Prepare the rice noodles according to the package and set aside to cool.
While those cool down, in a skillet over medium high heat brown the ground pork and season with salt, pepper, and soy sauce. Set aside to cool.
When the noodles & pork has cooled, combine everything but the noodles in a mixing bowl and toss well.
Serve the pork and veggie mixture over the rice noodles and top everything with extra ginger salad dressing. Enjoy!

Notes

Always cook your noodles in a pot of hot water according to the package directions. Once you've boiled them, rinse them with cold water, drain them, and toss them with some oil. No sticky blues!

Slice your veggies as thinly as possible - it makes a huge difference in the texture. Plus, they are better to look at!

Want to make this salad vegetarian? Just skip the pork and shrimp and add more veggies or your preferred plant-based protein substitute.

Drizzle the dressing right before serving so your veggies stay nice and crisp.

Nutrition