Vietnamese Summer Roll Salad

Dear ones, do you want to go on a little trip to Southeast Asia? For our culinary journey of discovery I am kidnapping you today for Vietnam.

Well, can you catch a glimpse of the breathtaking nature? Fantastic beaches, wide rice fields and fast waterfalls await us. For delicious food is also provided, because I brought you a wonderfully fresh Vietnamese Summer Roll Salad .

vietnamesischer summer roll salad1 - Vietnamese Summer Roll Salad

[19459007 ] On our trip we want to get to know the Vietnamese cuisine, so nothing like in the next small restaurant! What would you like to have? How about, for example, a steaming portion of Phở, the tasteful Vietnamese noodle soup? Or do you prefer a few spring rolls? Maybe some crisp summer rolls?

After completing our bellies with typical Vietnamese delicacies, we take a short tour to the booming port city of Ho Chi Minh City. We stroll around the Cau Ong market and watch the merchants praise all kinds of fruit, vegetables, and other goods loud and wild.

After this wonderful trip, we have to leave Vietnam with a heavy heart calling home. So that we do not have to be so sad that the journey is over, I have made a Vietnamese Summer Roll Salad as a souvenir.

It’s like that, Summer Rolls I really like to eat, but I love Summer Roll Salad .

The combination of crispy cucumbers and carrots, cool glass noodles and shrimp is simply delicious. With coriander, mint and basil, the salad gets a decent fresh kick. Together with a few peanuts and the spicy dressing of soy sauce, rice vinegar, ginger and honey, this creates an Asian taste experience.

You really have to try the salad, because it’s just too delicious to keep it all to myself!

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Vietnamese Summer Roll Salad

  Portions : 3

  calories per serving : 548 kcal


  •   3
  •   1
  •   1
      small onion
  •   100
      glass noodles
  •   250
      King Prawns
  •   1
      Olive oil
  •   100
  •   1 handful of basil
      Coriander and mint, chopped
  •   1
      in columns
  •   For the dressing:
  •   100
      Soy Sauce
  •   40
      Rice vinegar
  •   1
  •   2
  •   2
      small red chilies


  1. Carrots, cucumber and cut onions into very fine strips

  2. Cook the glass noodles according to the package instructions. Then place in a fine sieve and drain well.

  3. Heat olive oil in a frying pan and fry the onion strips glassy. Add the prepared king prawns and roast from both sides for a total of 5-7 minutes. Remove from heat and set aside

  4. For dressing, stir well soy sauce, rice vinegar, honey, grated ginger and chili

  5. Carrot strips, cucumber strips, Put glass noodles and herbs in a large bowl and mix well. Add the onion, shrimp and peanuts, mix well again

  6. Add the dressing just before serving over the salad, so that the noodles do not become soft

  7. Serve with lime wedges. Good Appetite!

My tip:

If you like the long glass noodles If you are too impractical to eat, you can simply cut them before adding them to the other ingredients. So you also facilitate the mixing of the salad.

After last week with Kristina of 2Herde By the way, in the beautiful Thailand , by the way, next week, with the lovely Sandra of From Snuggs Kitchen ! So you may be curious where the journey is going!

Now I wave once again happy to my dear blogger-girls and wish you all a wonderful start to the weekend! Makes It Beautiful,

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