Spring Roll Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodle salad with fresh vegetables, shrimp, and crispy wonton strips, dressed in sweet and spicy peanut-based sauce. Fusion dish with vibrant flavors and varied textures.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup orange marmalade
- 2 tablespoons rice vinegar
- 2 teaspoons chili garlic sauce
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- ½ fresh lime juice
- 1/4 cup creamy all-natural peanut butter
- 1/2 lime juiced
- 8 oz. vermicelli noodles
- 1 large carrot (peeled and cut into 2-inch sticks **)
- ½ large English cucumber (cut into 2-inch sticks)
- 1 tablespoon rice vinegar
- ½ teaspoon sea salt
- ¼ cup chopped fresh cilantro
- 4 green onions (cut into 2-inch strips)
- 6-8 fresh mint leaves (roughly chopped)
- 6-8 fresh basil leaves (roughly chopped)
- 1 cup red cabbage (shredded)
- 1 cup shelled frozen edamame (thawed)
- 12 oz. cooked mini shrimp (thawed (~3 cups))
- ⅓ cup chopped peanuts (roasted and salted)
- 1 cup wonton strips
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 5m
- Sodium
- 1164mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 597mg
- Calcium
- 180mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.