Cook Time
Prep Time

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.

Makes 4 Servings
Prep Time: 
Cook Time: 
2 Tbsp lime juice
1 Tbsp minced ginger
2 Tbsp fish sauce
2 Tbsp rice vinegar
1 Tbsp agave
1 tsp sesame oil
1 Tbsp ginger oil
2 small English cucumbers, cut into matchsticks
8 oz bean sprouts
4 oz rice vermicelli, cooked according to package directions
Handful basil, mint, cilantro, and thai basil, chopped
28 large shrimp, peeled, deveined, rinsed, and thoroughly dried
1 Tbsp minced ginger
2 birds eye chilis
1 Tbsp ginger oil
How to make it 

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.