Vietnamese Salad Rolls

Why You’ll Love This Recipe

This recipe is a wonderful mix of textures and flavors cool, crisp vegetables paired with soft rice noodles and sweet shrimp, all balanced with fragrant herbs. It’s customizable, so you can easily swap or add ingredients to suit your taste. Plus, it’s a no-cook recipe (aside from boiling shrimp and noodles), making it a quick and easy option for warm days or when you want something light yet satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound large shrimp 31-40 count, peeled and deveined
2 cups shredded lettuce
1/2 cup rough chopped cilantro
2 sprigs mint, leaves removed and chopped fine
2 scallions, thinly sliced
8 ounces vermicelli rice noodles, cooked and drained
2 cups fresh bean sprouts
14 rice paper wrappers

For the dipping sauce:
1/2 cup hoisin sauce
1 tablespoon smooth peanut butter
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
1/2 teaspoon toasted sesame oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Directions

1. Cook the shrimp in boiling water for 2–3 minutes until just pink and cooked through. Drain, let cool, and slice each shrimp in half lengthwise.
2. Prepare the noodles according to the package instructions. Drain and let cool.
3. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds until soft and pliable.
4. Place the softened wrapper on a clean surface. Arrange a few shrimp halves, a small handful of noodles, lettuce, bean sprouts, cilantro, mint, and scallions in the center.
5. Fold the sides inward, then roll tightly from the bottom up to enclose the filling. Repeat with remaining wrappers and fillings.
6. To make the dipping sauce, whisk together hoisin sauce, peanut butter, rice wine vinegar, soy sauce, sesame oil, garlic powder, and onion powder until smooth.
7. Serve the rolls fresh with the dipping sauce on the side.

Servings and timing

This recipe makes about 14 rolls and serves 4–6 people as an appetizer or 3–4 people as a light meal.
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes

Variations

• Substitute shrimp with cooked chicken, or tofu for different protein options.
• Add julienned carrots, cucumbers, or bell peppers for extra crunch.
• Try a spicy peanut dipping sauce by adding chili paste or sriracha.
• Make vegetarian versions by skipping the shrimp and adding more vegetables or marinated tofu.
• Use butter lettuce leaves instead of shredded lettuce for a softer texture.

Storage/Reheating

Vietnamese salad rolls are best enjoyed fresh, but they can be stored in an airtight container with a damp paper towel to keep them from drying out. Refrigerate for up to 24 hours. The dipping sauce can be stored in a covered container in the refrigerator for up to 5 days. Rolls are not suitable for reheating, but they can be eaten cold.

FAQs

Can I make Vietnamese salad rolls ahead of time?

Yes, you can make them a few hours in advance. Just cover them with a damp towel and plastic wrap to prevent drying.

What can I use instead of rice paper wrappers?

If rice paper is unavailable, you can use large lettuce leaves for a low-carb version.

Can I freeze Vietnamese salad rolls?

No, freezing will alter the texture of the rice paper and vegetables, making them soggy.

How do I keep rice paper from tearing?

Don’t soak it too long just until pliable. Also, avoid overfilling the wrapper.

Are Vietnamese salad rolls healthy?

Yes, they are low in fat, high in protein, and packed with fresh vegetables and herbs.

What type of shrimp works best?

Medium-to-large shrimp that are peeled, deveined, and cooked work best for ease of preparation.

Can I make them vegan?

Absolutely. Replace shrimp with tofu or mushrooms, and the sauce can be made vegan by using hoisin and peanut butter only.

What herbs are traditional in Vietnamese rolls?

Mint, cilantro, and Thai basil are the most common herbs used.

Can I use store-bought dipping sauce?

Yes, but homemade dipping sauce tastes fresher and allows you to adjust flavors.

How do I prevent the rolls from sticking together?

Place them slightly apart on a tray lined with parchment paper, or lightly brush with oil to keep them separate.

Conclusion

Vietnamese Salad Rolls are a light, fresh, and versatile dish that works beautifully as an appetizer, snack, or meal. With crisp vegetables, succulent shrimp, and fragrant herbs wrapped in delicate rice paper, they offer a healthy and delicious way to enjoy Vietnamese flavors at home. Paired with a rich peanut-hoisin dipping sauce, these rolls are sure to become a favorite for gatherings or quick weeknight meals.

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