Vietnamese Shrimp Roll Salad Bowls

 

Shrimp Spring Roll Bowl with Peanut Lime Dressing

Video taken from the channel: Low Carb Recipes with Jennifer


 

How to make Vietnamese Gỏi Cuốn (Vietnamese Summer Rolls w/ Peanut Sauce)

Video taken from the channel: Quang Tran


 

5 Healthy Spring Roll Recipes | A Sweet Pea Chef

Video taken from the channel: A Sweet Pea Chef


 

Fresh Prawn Rolls Gordon Ramsay

Video taken from the channel: Gordon Ramsay


 

How to Make Vietnamese Fresh Shrimp Spring Rolls with Spicy Lime Fish Sauce Dipping

Video taken from the channel: Dash Family


 

How to make Vietnamese Fresh Spring Roll (GOI CUON)

Video taken from the channel: Helen’s Recipes (Vietnamese Food)


 

Vietnamese Beef NOODLE SALAD (Bun Bo Xao)

Video taken from the channel: Honeysuckle


Vietnamese Summer Rolls Salad – Health Benefits This salad bowl is prepared using fresh raw cucumber, carrot, brown rice noodles and shrimps. Cucumber pulp is rich in vitamin A, folic acid, and vitamin C while skin is a good source of fiber, magnesium, and potassium. Ingredients1x2x3x 8ozcooked ready-to-eat shrimpsliced in half horizontally 1cseedless cucumberthinly sliced 2carrotsgrated 1/4cfresh mintminced 1/4cfresh basilminced. Ingredients 2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp peeled, deveined and cut in half 1 1/3 tablespoons chopped fresh Thai basil.

Return shrimp to pan; stir-fry 1 minute. Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce. Find more grilled shrimp recipes.

Put cabbage, sprouts, carrots, mint, basil, cilantro, shrimp and fried shallots in a bowl, then drizzle with Vietnamese salad dressing. Your traditional Vietnamese salad is ready!In a small bowl marinate the shrimp for 15 minutes with lime juice, sugar, soy, ginger, toasted rice powder and garlic Once 15 minutes is up, remove the shrimp from the marinade and remove any pieces of ginger and garlic stuck on to it. Set the grill to high heat and when the BBQ. Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half.

Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers. These light and healthy Vietnamese-influenced summer rolls are filled with cooked shrimp, rice noodles, and plenty of fresh herbs and vegetables for flavor and crunch. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are.

These deconstructed salad roll bowls have the same light ‘n fresh feels of those tasty Vietnamese parcels we all love but without the fuss of handling those delicate wrappers. Complete with lemongrass shrimp to crown each bowl and a sensational peanut-hoisin dressing you’ll want to. Healthy & fresh shrimp spring roll bowls are topped with peanut dressing for an easy deconstructed version of a Vietnamese classic.

You know those cold appetizer spring rolls you get at a Vietnamese/Asian restaurant?

List of related literature:

Just before serving (you don’t want it to get soggy), sprinkle on the nori strips.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

The staff laid out separate bowls of lime-marinated scallops, shrimp, and three kinds of fish, and served the other traditional recipe ingredients as a sauce on the side along with extra chopped tomatoes, onions, serranos, cilantro, lime wedges, and warm tortillas.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

To serve: Place the cocktail sauce in a small bowl in the center of a large plate or bowl and arrange the shrimp around it.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

parsley 1⁄4 small red onion, sliced in rings 3 Top the salad bowl mix with the shrimp, pine nuts, and dressing of your choice, then toss to mix.

“Acid Alkaline Diet For Dummies” by Julie Wilkinson
from Acid Alkaline Diet For Dummies
by Julie Wilkinson
Wiley, 2012

Combine the shrimp, egg, salt, ginger, garlic, and scallions in the bowl of a food processor (the shrimp should be as cold as possible).

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
Scribner, 2009

Combine the shrimp, 6 tablespoons panko, the egg, scallions, celery, mayonnaise, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper.

“Weber's Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics” by Jamie Purviance
from Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics
by Jamie Purviance
Houghton Mifflin Harcourt, 2016

Add the shrimp to the bowl and combine gently until evenly incorporated.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Place the sticks of butter on top of the shrimp, sprinkle on the black pepper (it should be a thick layer, 1/16 to 1/8 inch deep).

“Provincetown Seafood Cookbook” by Howard Mitcham
from Provincetown Seafood Cookbook
by Howard Mitcham
Seven Stories Press, 2018

Toss shrimp with sugar, ¹∕ teaspoon salt, and ¹∕ teaspoon pepper in bowl.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Be sure the shrimp are very dry, otherwise pat them dry with paper towels, and season with 1 teaspoon oil, the onion and garlic powder, oregano, ¾ teaspoon salt, and a few cracks of pepper, and mix well.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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31 comments

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  • Thích anh ấy nhưng không biết anh ấy nói gì, chỉ biết anh ấy đã từng làm hủ tiếu Việt Nam cơ mà nhìn ngon quá������������. Còn đây là gỏi cuốn

  • Yummo!!! Im gonna make cuz i dont wanna pay $2 a roll at my local place…and i love them with just soy sauce. What kind of lettuce is recommended? Romaine?

  • Hi Dzung! Love your recipes so much! Do you think you could put this into a mason jar as a make ahead salad? If so, could you go over the bottom-to-top layers?

  • I’m a bit confused when I order bun bo cha gio because the bowl is so full, I’m not shire how to eat it. The ingredients are all separated and noodles are hidden under all the other items. I usually pick off the cha gio and put them on a plate so I can rest.

    So in short, am I supposed to mix it all up before I eat it or just pick through it? I was similarly confused with Korean bi bim bap as I didn’t know it’s all supposed to be mixed up first.

    The. Oodles are also sticky and dry sometimes so I usually end up pouring all the dipping sauce in at the beginning so that they can be separated. I know that’s not right but it works.

    BTW the best place in San Francisco for bun bo is Tu Lan near 6th and Market. Julia Child raved about the place and food is still fantastic at a cheap price.

  • i go to a place very close ” Da Lat ” i’m hooked on Pho ( beef noodle) but ive eaten just about everything on menu, love viet food!!! & 1 of the waitress not sure if they’re into american guys. to me there is no better food

  • I made some spring rolls with your peanut dipping sauce for my vegan daughter yesterday and she absolutely loved it♥️ thank you so much!

  • Just added this video to my list of stuff to try. I love eating at Pho places, and now I want to start making my own Viet dishes:D

  • They all looked so delicious! Thank you so much for sharing and taking the versatility to the next level of creativity!!! Definitely gonna make them��❤️

  • Hello Mr GORDON RAMSAY,I’m of origine of SUD VIETNAM.
    It’s a excellent dishes than you have make.
    Come back of VIETNAM for make of others tv show for the Asiatique food.
    Best Regards Mr GORDON RAMSAY.

  • I bought some Vietnamese rice paper wrappers by accident. The instructions say to put them in warm water for 5 to 6 seconds. Having watched how you prepare them on this video I now understand why mine came out gelatinous and sticky and difficult to use!

  • Eating a lemongrass grilled chicken vermicelli. I’ve unfortunately just recently discovered this dish and I’ve been going to that restaurant weekly, I love the chili oil ��

  • Summer Rolls or Spring Rolls are my favorite Vietnamese food to eat. With the peanut butter sauce it’s really good ����. I am craving this right now.

  • One of my favorite foods is Vietnamese spring rolls.
    Especially, the shrimp, pork belly, and chives in Vietnamese spring rolls are so delicious.
    The sauce is not what I usually eat.
    I want to make a Vietnamese spring roll with the sauce recipe you told me.

  • I have tried it, I love the pork skewer one with egg roll, I actually ordered it on accident but it tastes good so now I enjoy it.

  • Ramsay I respect your cooking. I love you to watch you show. However, the way you make spring, It is a baby steps. Too much water for the spring roll warp. This is my first make a comment on your video.

  • i love beef noodle salads, its something i order all the time. I’ve always wanted to know how to make it. THANKKK YOUUU now i can try it at home:)

  • you are delightfully awkward. im trying the chicken garlic first. Twist: Slicing my chicken breast into batons for less droppage than that large dice. Love you!

  • tried this dish a few years ago.. Was STARVING and drove past a Vietnamese restaurant (never had Vietnamese food at that point) I LOVED it. Though I think mine had pork?

  • Can you show us how to make Vietnamese version of pickled radish and carrot? I tried many times but has that bad pickle smell that my husband complains in the fridge.

  • Just made this for dinner. I actually like to go overboard with the veg…so I’ll actually add more colorful veg for beauty and texture-julienne red radish, serrano chilis, pickled leeks, cherry tomatoes stirfried with the meat (it creates a nice sauce). I also keep frozen egg rolls in the freezer, so I can heat one up in the airfryer and cut it up with scissors. I skimp on the rice noodle.

  • Im ordering dome springs rolls now be cause of you. I hope I like them and I’d try to make it myself one day using this recipe.. aww I would love to try out that sauce with lime

  • So…I accidentally bought a, different kind of vermicelli, I think it’s made of some type of legume. Do you think it will still work?

  • Awesome recipe. I have always loved bün and this is inspiring me to make it myself. You make it look so easy! The pork bün is my favourite. Do you have a pork marinade recipe??

  • Receive your hand, an excellent chef, can you follow the Egyptian kitchen and Egyptian cuisine channels with the honor of your presence https://youtu.be/HD1EVlS4kUE

  • Bun is one of my favorite Vietnamese dishes and I’m so glad you covered this! I’ve been dying to learn how to make this at home:)

  • Judging from your accent you are an american. Must say you pass as a cook venturing into exotic asian cuisine. Do pay more attention to the proper way of wrapping. Good try!

  • if you know any easy hibachi chicken and fried rice recipes please share! Love hibachi but can’t always go to a restaurant with my busy schedule

  • Being stuck in quarantine is forcing me to try & cook stuff I’ve never done before.
    I hope it goes well. Thank you for the recipe!!

  • Can u tell me why my rice paper is so sticky yours dont look as sticky as mine! i dip it for 5 seconds in warm water sometimes less. Although i notice you roll yours on a wooden board i roll mine on a plate i wonder if thats the problem? mmmm

  • Thank you for the recipes! I made spring rolls for the first time tonight, and was surprised how well they went over. I made dino nugget rolls. My little one loved the dino ‘burritos’ and my husband even enjoyed it. i made a sauce that was equal parts peanut butter, hoisin, and water, with a sprinkle of salt. I want to try some of yours, though! I’m a sucker for avocado!

    I definitely think the garlic chicken wraps would go ove well here! I love the fruit idea too! I might have to get some veggies for the rainbow roll! We have one stire that carries them here, and I hope I can convince them to keep the wrappers in stock. Spring rolls make salads easy!

  • Hi thanks for share…I recall when I was work in a vetnamese kitchen..I’m so amaze to you..coz when I wrap the roll it is very hard.. PLS. Share your love