Summer Roll Noodle Salad

By Kayla Hoang

Published June 25, 2025

Summer Roll Noodle Salad
Armando Rafael for The New York Times. Food Stylist: Brett Regot.
Total Time
45 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Rating
5(547)
Comments
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Taking a cue from Vietnamese summer rolls, this rice vermicelli noodle salad is packed with the bold, bright flavors and textures reminiscent of its namesake dish. With tender lettuce for its sweet, earthiness (and a nod to the lettuce often used to wrap around spring rolls), a hefty handful of fresh herbs and plump shrimp, this salad is texturally rich and full of fresh flavors.  The dressing — a hybrid of peanut dipping sauce and nước chấm — is nutty, punchy and deeply savory thanks to the fish sauce and hoisin. To lessen the fiery bite of the Thai chile in the dressing, let it sit in the lime juice before adding the rest of the ingredients.  A combination of carrots and bean sprouts bulk up the salad, but feel free to swap more of one for the other.

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Ingredients

Yield:4 to 6 servings

    For the Salad

    • 4ounces rice vermicelli noodles
    • 1pound peeled and deveined large shrimp, tails on or off (thawed if frozen)
    • Kosher salt and freshly ground black pepper 
    • 1tablespoon canola or vegetable oil
    • 1½cups tightly packed mixed herb leaves (such as cilantro, mint and Thai basil), torn if large
    • ⅔cup roasted and salted peanuts, chopped or crushed
    • 1½cups shredded carrots (about 4½ ounces, from about 3 medium carrots)
    • 1cup bean sprouts (about 3½ ounces)
    • 2handfuls (about 2 ounces) tender baby lettuce leaves (such as red leaf, green leaf, butter or a combination)

    For the Dressing

    • 1Thai chile, thinly sliced (seeded for a milder dressing) 
    • 2 to 3large limes 
    • ¾cup smooth peanut butter
    • 2tablespoons hoisin sauce
    • 1tablespoon freshly grated garlic, from 3 large cloves
    • 1tablespoon freshly grated ginger, from a 1½-inch piece
    • 1tablespoon sugar
    • 1tablespoon canola or vegetable oil
    • 1tablespoon fish sauce
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

520 calories; 30 grams fat; 5 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 29 grams protein; 599 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook the rice vermicelli noodles according to package instructions. Immediately transfer to a colander and rinse under cold water. Set aside to drain well.

  2. Step 2

    While the noodles cook, make the dressing. Place the sliced chile in a large bowl. Zest the limes until you have 1 teaspoon zest and add to the bowl. Juice the limes over the chile (about ½ cup juice) and let sit for 5 minutes. Add the peanut butter, hoisin sauce, garlic, ginger, sugar, oil and fish sauce and whisk to combine. Whisk in 2 tablespoons warm water to loosen (if the dressing is still too thick, add a touch more lime juice.) Reserve ½ cup of the dressing for drizzling.

  3. Step 3

    Season the shrimp lightly with salt and pepper. In a large (preferably nonstick) skillet, heat the oil over medium-high until shimmering, about 1½ minutes. Arrange the shrimp in a single layer and cook, undisturbed, until just opaque, 3 to 4 minutes. Flip and continue to cook until just fully cooked, 1 to 2 minutes more. Transfer the shrimp to a large plate to prevent overcooking.

  4. Step 4

    Add the noodles, half the herbs, and half the peanuts to the bowl with the dressing and toss until the noodles are well coated. Top with the carrots, bean sprouts, lettuce and shrimp. Spoon the remaining dressing over the vegetables and shrimp and top with the remaining herbs and peanuts.

Tip
  • The dressing can be made up to 3 days in advance and stored in the refrigerator. Bring to room temperature before using by letting sit on the counter or briefly heating in the microwave.

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Ratings

5 out of 5
547 user ratings
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Comments

BMP-Evanston

Added diced cucumbers to balance the spice. Really great dish. Made the rest as directed. Will make again.

kirs10m

We loved this! I doubled the noodles and recommend doing so. Really easy to make, and all the fresh herbs made it so lively. Will definitely make this again.

Karen

When transferring shrimp to a plate to prevent overcooking, it helps to have chilled the plate in fridge, especially on hot days.

Perfect for warm evenings

Lovely summer meal. Agree with adding cucumbers or any other crunchy veg in your fridge. Used grilled thai chicken thighs instead of shrimp, still great. Definitely beats messing with sticky rice paper...

diana

I wish I had read all the helpful comments carefully, because I found the dressing way too thick. Next time I will cut the amount peanut butter in half

Melanie

This salad is delicious. Just like eating a fresh Vietnamese spring roll. However I think the dressing is a bit too thick. It might be nice with a lighter nuc cham style dressing which I will try next time.

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