When I made summer rolls for the first time I had lots of sprouts, shrimps, julienne carrots and julienne dicons left. I made this salad just to make good use of all those left overs and have been making it since then. And love it every time.
- 1/2 cup sprouts
- 1/2 cup small shrimps, cleaned, deveined and cooked (of course don’t use shrimps if you are making vegetarian)
- 1/2 cup julienne carrots
- 1/2 cup julienne dicons
- 1/4 cup chopped cilantro
- 1/4 cup crushed and roasted peanuts
- 1 tsp fish sauce (use soy sauce for veggie)
- 2 tsp lemon juice
- pinch of salt if needed
In a salad bowl mix everything except cilantro and peanuts, use them to garnish.