Summer Roll "Salad"

Summer Roll
Servings: 4 Prep 10 mins


  • 1/4 cup fish sauce (nam pla or nuoc mam)
  • 1 tablespoon sugar, or more to taste
  • 1 tablespoon peeled and minced fresh ginger
  • 1 teaspoon Vietnamese chili-garlic paste, or to taste, or chopped fresh chiles to taste
  • Salt and black pepper, to taste
  • 4 cups lettuce, washed, dried and torn or chopped
  • 1 cup cooked rice noodles
  • 1/2 cup shredded peeled carrots
  • 1/4 cup fresh mint leaves, left whole or barely torn
  • 1/4 cup fresh Thai (or other) basil leaves, left whole or barely torn
  • 1/4 cup fresh cilantro leaves, left whole or barely torn
  • 12 slices cooked pork
  • Scallion Oil (optional, recipe follows)

Make It


1. In a small bowl, combine fish sauce, sugar, ginger and chili-garlic paste with about 1/4 cup water to produce a thin sauce. Taste and adjust seasoning, adding salt and black pepper if necessary.


2. Divide the lettuce among 4 plates. Top each with a quarter of the noodles, carrots, herbs and shrimp or pork. Drizzle dressing over all, and, if you like, top with Scallion Oil. Makes 4 servings.

Scallion Oil


  • 1/4 cup neutral oil, like corn or canola
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 - 3 scallions, trimmed and minced

Make It

1. Heat oil in a small pan until it is thin and fragrant; stir in salt and sugar. Put scallions in a small bowl and pour the oil over them; they should sizzle. Cool and use by the spoonful. Makes about 1/4 cup.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 124, Fat, total (g): 1, chol. (mg): 32, sat. fat (g): , carb. (g): 24, fiber (g): 2, pro. (g): 6, sodium (mg): 1375, Percent Daily Values are based on a 2,000 calorie diet.