Summer Roll Salad

inspired by gỏi cuốn and "hopefully" the beginning of spring

One of my favorite things to eat is gỏi cuốn or summer rolls. It might be my go-to summer meal, and I just love how customizable it is. If you don’t feel comfortable making each individual roll, this salad is the perfect solution! It’s also easier to do when you’re low on time.

Ingredients:

1 package of boiled, drained, and rinsed rice noodles

15 shrimps, boiled in slightly salted water for around 2 min until cooked

thinly sliced

- 2 cucumbers

- 1 carrot

- 1 bell pepper

- 1 jalapeño

chopped cilantro and mint

sauce:

2 tbsp peanut butter

1 tbsp soy sauce

1 tbsp sriracha

1/2 tbsp rice vinegar

1/2 a lime juice

few splashes of fish sauce

1 tsp sugar (if there is no sugar in your peanut butter)

water to thin it out to dressing consistency

cilantro and mint to garnish

Method:

Bring a pot of lightly salted water to boil. Add in your shrimp and cook until lightly pink and just starting to curl- around 2 minutes. Drain and rinse with cold water to stop the cooking. Set to the side.

Bring another pot of water to the boil, and then add in your rice noodles. Boil until just cooked, then drain and rinse with cold water to prevent it from sticking. Set to the side.

Prep all your vegetables.

Make your dressing by mixing all the ingredients listed above.

Mix together the noodles, vegetables, shrimp, and dressing together. Top with some torn cilantro and mint.