To make this salad, all you need to do is deconstruct a shrimp spring roll—except you also need to substitute the greasy shell and plain ingredients with fresh bean sprouts, cucumber, and herbs.
Ramp up these bright ingredients by layering them into a complex and nutritious salad that will certainly fill you up.
Recipe and photo courtesy Vicky Berman of Avocado Pesto.
In a small bowl combine lime juice, 1 tablespoon minced ginger, fish sauce, rice vinegar, agave, sesame oil, and 1 tablespoon ginger oil. Whisk until smooth.
Heat pan over medium-high heat and add 1 tablespoon ginger oil. Add 1 tablespoon minced ginger, and cook until just translucent. Add shrimp, in single layer, and birds eye chilis. Cook shrimp for a few minutes per side until cooked through. Mix. Remove from pan.
In a large bowl combine rice vermicelli, bean sprouts, cucumbers, and herbs. Toss until mixed.
Drizzle sauce mixture on top and mix. Serve topped with 7 shrimp each.