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Square image of Salad Rolls layered on plate with dipping sauce
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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!
Course Appetizer, Side Dish
Cuisine Asian
Keyword Salad Rolls, Vietnamese Salad Rolls, Vietnamse Salad Roll Recipe
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 14
Calories 184kcal
Author Dana at ThisSillyGirlsKitchen.com

Ingredients

  • 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