Vietnamese Spring Roll Salad

Vietnamese Spring Roll Salad With Salad, Salt, Asparagus, Rice Vermicelli, Shrimp, Red Bell Pepper, Medium Carrots, Scallions, Chopped Cilantro, Mint Leaves, Cashews, Dressing, Sweet Chili Sauce, Rice Vinegar, Soy Sauce, Fish Sauce, Sesame Oil, Sriracha Hot Sauce, Minced Ginger, Garlic, Sugar

The ingredient of Vietnamese Spring Roll Salad

1. salad
2. salt
3. 1 bunch asparagus tough ends trimmed, but into approximately 2-inch pieces
4. 3 ounces rice vermicelli uncooked, about 1/3 of a 6-8 ounce package
5. 1 pound shrimp large uncooked, preferably wild-caught, peeled and deveined
6. 1 red bell pepper large, membrane removed, cut into matchsticks
7. 2 medium carrots peeled and julienned, or use purchased pre-cut matchstick carrots
8. 1 bunch scallions white and light green part only, thinly sliced diagonally
9. 1/2 cup chopped cilantro
10. 1/2 cup mint leaves torn
11. 1/2 cup cashews coarsely chopped, or peanuts
12. dressing
13. 1/3 cup sweet chili sauce
14. 1/3 cup rice vinegar
15. 1/4 cup soy sauce
16. 1 tablespoon fish sauce
17. 1 tablespoon sesame oil
18. 1 teaspoon Sriracha hot sauce or to taste
19. 1 teaspoon minced ginger
20. 2 cloves garlic minced
21. sugar if needed

The instruction how to make Vietnamese Spring Roll Salad

Nutritions of Vietnamese Spring Roll Salad

@type: NutritionInformation
@type: 530 calories
@type: 50 grams
@type: 170 milligrams
@type: 22 grams
@type: 7 grams
@type: 33 grams
@type: 3.5 grams
@type: 2010 milligrams
@type: 15 grams