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These Vietnamese Salad Rolls are deliciously easy and have nice fresh ingredients. The perfect spring and summer appetizer recipe everyone enjoys!

Side view of Vietnamese Salad Rolls on plate with dipping sauce

I actually got the technique and recipe for these Salad Rolls themselves from a former boss. We used to make tons of these and eat them for lunch all the time!

I introduced them to my husband a while back, and he loves them! He actually requests them for dinner all the time, and there’s no way I ever pass that up!

These will make the perfect appetizer for spring/summer, or just eat more of them for a light lunch or dinner. You really can’t go wrong with this recipe at all.

Heck, we’ve eaten them as a main dish. Sometimes appetizers are also a great way to have a whole meal. Do what your taste buds demand, I say!

All the fresh ingredients in these are fun and flavorful. Then add the dipping sauce on top of it, and you really have yourself a perfect snack.

We just can’t get enough of these, we make them way more often than we should, but they are on the healthier side so it doesn’t really matter to us. They are just that darn good.

So, let’s explore these Salad Rolls further. They’re a simple recipe with tons of flavor, which is always a good thing!

Some of our other favorite Asian inspired recipes we have on our site include Asian Marinated Grilled Shrimp Skewers, Kung Pao Chicken and Chicken Lettuce Wraps.

Overhead photo of Salad Rolls on plate with dipping sauce

WHY THIS RECIPE WORKS:

  1. These ingredients are easily found at your local grocer, no need to go to a specialty store.
  2. You can make as many or as little as you’d like, double for guests!
  3. The dipping sauce is optional but absolutely delicious.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • large shrimp
  • shredded lettuce
  • Fresh cilantro
  • mint
  • scallions, thinly sliced
  • vermicelli rice noodles
  • bean sprouts
  • rice paper spring roll wrappers
  • hoisin sauce
  • peanut butter
  • rice wine vinegar
  • soy sauce
  • toasted sesame oil
  • garlic powder
  • onion powder
Ingredients needed to make Vietnamese Salad Rolls

HOW TO MAKE SALAD ROLLS:

  1. Fill a large stockpot halfway with water and bring to a boil. Add the shrimp to the water and cook until cooked through and opaque, about 5 minutes stirring occasionally. Drain and place the shrimp in a bowl with ice water until cold, 10 minutes, drain, and set aside.
  2. Place the shredded lettuce, chopped cilantro, mint, and scallions into a medium-sized bowl and toss together to combine, set aside.
  3. Get your workstation ready. Place your shrimp, lettuce mix, rice noodles, bean sprouts, and rice paper wrappers around your station. 
  4. Fill a very large bowl, big enough to submerge the wrappers,  ⅔ of the way high with hot tap water. Place 1 rice paper wrapper into the water until it softens and becomes flexible, 30 seconds to 1 minute. Place the wrapper onto your clean workstation. 
  5. On the bottom ⅓ of the wrapper, place some of the lettuce mixture, followed by the noodles, then the sprouts. Take the bottom of the wrapper and fold it over the filling. 
  6. Place the shrimp into the center of the wrapper right next to the fold, fold in the flaps on the sides. 
  7. Continue to tightly roll the wrapper until it is fully secure. Place it on a sheet tray while you roll the rest.
  8. To make the dipping sauce, place the hoisin sauce, peanut butter, rice wine vinegar, soy sauce, sesame oil, garlic powder, and onion powder into a medium-sized bowl and whisk together.
  9. Serve the spring rolls with the dipping sauce on the side.
Step by step photos on how to make Vietnamese Salad Rolls

See, it really is easy to make these Summer Rolls. The wrapping can get a little tricky, but here is a tutorial that you can reference to make it easier!

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Vietnamese Salad Rolls or spring rolls are similar to spring rolls but are not fried. They consist of rice wrappers, vermicelli rice noodles, meat, usually shrimp, vegetables, and fresh herbs.

We usually make these with shrimp and nothing else. We really like them with shrimp the best.

Shrimp is a great meat for this recipe, and I highly suggest using it.

These Salad Rolls can be served as an appetizer or as a side dish some of our favorite recipes to serve these with include:

Anything you want to serve with these rice paper rolls would be perfectly fine. These are just some of the things we like to serve to make it a meal.

Three salad rolls cut in half showing inside propped on on whole roll on plate

If you have any trouble finding the rice paper sheets, check out your local Asian grocery store. You’ll find all kinds of goodies there.

If you’re looking for sauce options, I’ve got a few here.

  • Add fresh vegetables like sliced avocado for a creamy texture
  • Thinly sliced bell pepper for added crunch and color
  • Purple cabbage for a vibrant visual contrast
  • Snow peas or snap peas for extra crunch
  • Slices of mango for a sweet and tangy flavor
  • Crispy tofu for a vegetarian protein option
  • Thinly sliced radish for peppery notes
  • Fresh basil leaves for a herby freshness
  • Sliced cucumber for extra hydration and crunch
  • Extra hoisin sauce on the side
  • Some homemade peanut sauce for extra kick
  • Chopped peanuts on top for a crunchy garnish

This is a common Vietnamese dish. When I make it, I’d say it’s the best part of my week!

  • Fish sauce in the dipping sauce for a traditional Vietnamese flavor
  • Maple syrup or honey in place of sugar for natural sweetness
  • Rice vinegar for lime juice in the dipping sauce for a different acidic component
  • Butter lettuce instead of shredded lettuce for a softer texture

HOW TO STORE:

This Vietnamese Salad Roll Recipe can be stored in an airtight container in the refrigerator for up to 3 days.

These can not be frozen.

DANA’S TIPS AND TRICKS:

  • These may be challenging to wrap, I have included a tutorial that is highlighted above.
  • To make a prettier presentation, you can cut the shrimp in half lengthwise and place the pinkish color of the shrimp facing outward, so when you roll up the wrapper the pretty shrimp color is visible.
  • The dipping sauce is optional but very delicious. Otherwise, you can serve it with any dipping sauce of your choice. Sweet chili sauce or sriracha is also very good.
  • You can double this recipe to serve more people.
  • We use large shrimp for this recipe, you can use medium or small, you will just need to add more to each roll.
  • If you can’t find fresh bean sprouts, they also come in a can you can swap those out in a pinch.
Hand dipping one salad rolls into sauce

Looking for a fun, tasty, and fresh appetizer recipe? You can’t go wrong with making these Salad Rolls!

It doesn’t get any better than with yummy, fresh spring rolls on a warm day.

If you’ve tried these SALAD ROLLS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

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5 from 5 votes

Vietnamese Salad Rolls

Author Dana at ThisSillyGirlsKitchen.com
Prep: 30 minutes
Cook: 4 minutes
Total: 34 minutes
These Vietnamese Salad Rolls are deliciously easy and have nice fresh ingredients. The perfect spring and summer appetizer recipe everyone enjoys!
Servings 14

Ingredients
  

For the dipping sauce:

Instructions

  • Fill a large stockpot halfway with water and bring to a boil. Add the shrimp to the water and cook until cooked through and opaque, about 5 minutes stirring occasionally. Drain and place the shrimp in a bowl with ice water until cold, 10 minutes, drain, and set aside.
    1 pound large shrimp
  • Place the shredded lettuce, chopped cilantro, mint, and scallions into a medium-sized bowl and toss together to combine, set aside.
    2 cups shredded lettuce, 1/2 cup rough chopped cilantro, 2 sprigs mint, 2 scallions
  • Get your workstation ready. Place your shrimp, lettuce mix, rice noodles, bean sprouts, and rice paper wrappers around your station.
    8 ounces vermicelli rice noodles, 2 cups fresh bean sprouts, 14 rice paper wrappers
  • Fill a very large bowl, big enough to submerge the wrappers, ⅔ of the way high with hot tap water. Place 1 rice paper wrapper into the water until it softens and becomes flexible, 30 seconds to 1 minute. Place the wrapper onto your clean workstation.
  • On the bottom ⅓ of the wrapper, place some of the lettuce mixture, followed by the noodles, then the sprouts. Take the bottom of the wrapper and fold it over the filling.
  • Place the shrimp into the center of the wrapper right next to the fold, fold in the flaps on the sides.
  • Continue to tightly roll the wrapper until it is fully secure. Place it on a sheet tray while you roll the rest.
  • To make the dipping sauce, place the hoisin sauce, peanut butter, rice wine vinegar, soy sauce, sesame oil, garlic powder, and onion powder into a medium-sized bowl and whisk together.
    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
  • Serve the spring rolls with the dipping sauce on the side.

Notes

  1. These may be challenging to wrap, I have included a tutorial that is highlighted above.
  2. To make a prettier presentation, you can cut the shrimp in half lengthwise and place the pinkish color of the shrimp facing outward, so when you roll up the wrapper the pretty shrimp color is visible.
  3. The dipping sauce is optional, but very delicious. Otherwise you can serve with any dipping sauce of your choice.
  4. You can double this recipe to serve more people.
  5. We use large shrimp for this recipe, you can use medium or small, you will just need to add more to each roll.
  6. If you can’t find fresh bean sprouts, they also come in a can you can swap those out in a pinch.

Nutrition

Calories: 174kcal | Carbohydrates: 31g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 512mg | Potassium: 122mg | Fiber: 1g | Sugar: 4g | Vitamin A: 178IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
Nutrition Disclaimer
Course Appetizer, Side Dish
Cuisine Asian

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5 from 5 votes (5 ratings without comment)

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25 Comments

  1. Try your local asian market, they definitely have them!!

  2. JENNIFER D MCCUNE says:

    There’s no way that they are only 30 g of carbs. Each rice paper is almost 30 g by itself i eat Vietnamese food on a daily basis, and rice as well as rice paper is high in carbohydrates . But other than that they are very good. I make a sauce out of fish sauce sugar garlic Water and Hot pepper paste

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