Vietnamese Salad Rolls

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

I actually got the technique and recipe for these Vietnamese 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.

All the fresh ingredients in these are fun and make them 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.

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.

WHY THIS RECIPE WORKS:

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

INGREDIENTS NEEDED (FULL RECIPE BELOW):

large shrimp
shredded lettuce
cilantro
mint
scallions, thinly sliced
vermicelli rice noodles
bean sprouts
rice paper wrappers
hoisin sauce
peanut butter
rice wine vinegar
soy sauce
toasted sesame oil
garlic powder
onion powder

HOW TO MAKE VIETNAMESE 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.

See it really is easy to make these Vietnamese Salad Rolls the wrapping can get a little tricky but here is a tutorial that you can reference to make it easier!

WHAT ARE VIETNAMESE SALAD ROLLS?

Vietnamese Salad Rolls or spring rolls are like a spring roll but they 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 it with shrimp the best it is a great meat for this recipe and I highly suggest using it.

WHAT DO YOU SERVE WITH THESE?

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

• Fried Rice
• Vegetable Lo Mein
• Sticky Sesame Chicken
• Chicken Stir Fry

Anything that you want to serve with these Vietnamese Salad Rolls would be perfectly fine. These are just some that we do like to serve to make it a meal.

HOW TO STORE:

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

These can not be frozen.

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 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.

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

If you like this recipe you might also like:

• Beef and Broccoli
• Wonton Egg Drop Soup
• Asian Steak Skewers

If you’ve tried these VIETNAMESE 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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Vietnamese Salad Rolls

5 from 3 votes

Created by Dana at ThisSillyGirlsKitchen.com

Course Appetizer, Side Dish

Servings 14

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

Print Recipe

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Prep Time 30 mins

Cook Time 4 mins

Total Time 34 mins

Ingredients

  

1x2x3x

• ▢ 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 per directions on the box, 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

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.
• Place the shredded lettuce, chopped cilantro, mint, and scallions into a medium-sized bowl and toss together to combine, set aside.
• Get your workstation ready. Place your shrimp, lettuce mix, rice noodles, bean sprouts, and rice paper wrappers around your station.
• 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.
• 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: 184kcal | Carbohydrates: 30g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 580mg | Potassium: 113mg | Fiber: 1g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 2mg

Nutritional Disclaimer

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