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!


- Large shrimp - Shredded lettuce - Cilantro - Mint leaves - Scallions - Vermicelli rice noodles - Bean sprouts - Rice paper wrappers

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.

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