• Cooking Time:
  • Servings:
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I was craving my favorite spring rolls and decided to see if I could turn it into a salad.

Hope you enjoy it as much as we did!


  • Dressing:
  • 1/3 cup Asian fish sauce
  • 1/3 cup unseasoned rice wine vinegar
  • 4 Tblsp. sugar
  • The juice of 2 limes
  • 3 minced garlic cloves
  • 1 Tblsp. minced ginger
  • 1 tsp. Chili garlic paste
  • salt and pepper to taste (careful with the salt, fish sauce is salty already)
  • Salad:
  • 1 1/2 pounds large cooked shrimp, peeled and tails removed
  • Juice of 1 lime
  • 1 English cucumber, halved and sliced into half moons
  • 4 green onions, chopped
  • 1 red pepper, chopped
  • 1 cup shredded carrots
  • 1/2 pound rice stick noodles (can use angel hair if you can't find the rice stick noodles)
  • 1/2 cup each fresh mint, basil and cilantro, chopped


  • Cover shrimp with lime juice and set aside.
  • Cook rice stick noodles according to package direction and rinse with cold water and put into large bowl.
  • Add shimp, cucumber, green onions, red pepper carrots and mint, basil and cilantro and toss with reserved chilled dressing and serve.

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