This Deconstructed Spring Roll Salad is satisfyingly crunchy, high in protein, and easier to make than regular spring rolls. It's a great light lunch for this July Summer heat!
Seal tightly with the lid and shake well to combine (or mix in a bowl).
Season with salt and black pepper to taste.
How to properly cook shrimp:
Add the the olive oil to a skillet over medium high heat.
Toss the shrimp with the seasonings.
Arrange the shrimp in a single layer on the bottom of the skillet.
Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp.
Flip shrimp and cook just until cooked through - about 1-2 more minutes, up to 3 minutes on large shrimp.
Remove from heat.
How to make a Spring Roll Salad:
Combine the chopped romaine, cabbage, rice noodles, avocado, sliced cucumber and carrots, chopped cilantro and mango in a large bowl. Toss well to combine.
Add the shrimp and toss just to combine.
Drizzle the salad dressing over the salad and toss once more just until combined. Enjoy!
Substitutes for Shrimp in Spring Rolls:
Chicken
Tofu - but make it crispy!
Shiitake Mushrooms
Pan fried Pork
Mung bean noodles
Ground chicken or pork
Pan seared Lamb meatballs (untraditional but so good!)
Can you meal prep spring rolls? How to properly store leftovers?
Yes, this spring roll salad and regular spring rolls are amazing make ahead meals! Store leftovers or meal prepped spring rolls in an airtight container with the lid in the fridge for up to 4 days.
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
. . . . . . . . . . . . . . .
If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
1 cup Thin Rice Noodles, cooked and loosely chopped
1 ripe Avocado, chopped
1 large English Cucumber, thinly sliced
1-2 large Carrots, thinly sliced
1/3 cup Fresh Cilantro, chopped
(Optional) 1 ripe Mango, chopped
Instructions
To Make the Dressing: Combine all ingredients into a mason jar. Seal tightly with the lid and shake well to combine (or mix in a bowl). Season with salt and black pepper to taste.
To Make the Shrimp: Add the the olive oil to a skillet over medium high heat. Toss the shrimp with the seasonings. Arrange the shrimp in a single layer on the bottom of the skillet. Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp. Flip shrimp and cook just until cooked through - about 1-2 more minutes, up to 3 minutes on large shrimp. Remove from heat.
To Make the Salad: Combine the chopped romaine, cabbage, rice noodles, avocado, sliced cucumber and carrots, chopped cilantro and mango in a large bowl. Toss well to combine.
Add the shrimp and toss just to combine. Drizzle the salad dressing over the salad and toss once more just until combined. Enjoy!
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe
Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
Leave a Comment