Summer Roll Noodle Salad

By Kayla Hoang

Published June 24, 2025

  • Armando Rafael for The New York Times. Food Stylist: Brett Regot.
Media 1 of 1
Total Time
45 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Rating
5(911)
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

  • 4 ounces rice vermicelli noodles

  • 1 pound peeled and deveined large shrimp, tails on or off (thawed if frozen)

  • Kosher salt and freshly ground black pepper 

  • 1 tablespoon canola or vegetable oil

  • 1 ½ cups tightly packed mixed herb leaves (such as cilantro, mint and Thai basil), torn if large

  • ⅔ cup roasted and salted peanuts, chopped or crushed

  • 1 ½ cups shredded carrots (about 4 ½ ounces, from about 3 medium carrots)

  • 1 cup bean sprouts (about 3 ½ ounces)

  • 2 handfuls (about 2 ounces) tender baby lettuce leaves (such as red leaf, green leaf, butter or a combination)

FOR THE DRESSING

  • 1 Thai chile, thinly sliced (seeded for a milder dressing) 

  • 2 to 3 large limes 

  • ¾ cup smooth peanut butter

  • 2 tablespoons hoisin sauce

  • 1 tablespoon freshly grated garlic, from 3 large cloves

  • 1 tablespoon freshly grated ginger, from a 1 ½-inch piece

  • 1 tablespoon sugar

  • 1 tablespoon canola or vegetable oil

  • 1 tablespoon fish sauce

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

40 grams carbs; 122 milligrams cholesterol; 520 calories; 16 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 30 grams fat; 6 grams fiber; 599 milligrams sodium; 29 grams protein; 11 grams sugar

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 1 ½ 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
911 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.

Stewart

I should have listened to my instinct that three quarters of a cup of peanut butter was way too much. Even after adding three times the recommended amount of warm water, the dressing still seized up. Good flavor, gloppy texture. I added a note to use no more than a half cup of peanut butter. Shredded chicken would also be a good protein in this.

Karen

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

Meghan S

We made this pretty much as written and liked it quite a bit! I used the rice stick noodles (and added a little extra bc I love noodles). It was a little peanut buttery, but we like peanut butter, so… will make again!

Rachel

Made this with chicken tonight and it was exceptional. One Serrano chili made it quite spicy. I did add cucumber which was a nice addition.

Maria

I used tahini and it worked well! @Angela

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