When I came across the idea of a Vietnamese summer roll salad on Tasty Kitchen I immediately knew that I would have to try it! Vietnamese summer rolls, goi cuon, consist of meat, vegetables, rice noodles and fresh herbs that are rolled up in rice paper and served at room temperate, without deep frying, accompanied by a dipping sauce. I like to make my summer rolls with shrimp along with plenty of fresh vegetables like cucumber, peppers, carrots, lettuce, bean sprouts, etc and fresh herbs like basil, mint and cilantro and since they are served at room temperature or even cool, it makes them a truly amazing treat on hot summer days. Vietnamese summer rolls are usually served with a dipping sauce the most common of which are a fish sauce based nuoc cham or a Vietnamese style spicy peanut and hoisin sauce. As you can see these summer rolls are practically already just salads wrapped up in rice paper so it is pretty easy to transform the rolls into a salad and to change the dipping sauce into a dressing and I did just that for this salad!
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