Vietnamese Salad Rolls with Shrimp

Why You’ll Love This Recipe

• Fresh, light, and packed with flavor.
• Quick and easy to prepare.
• Naturally gluten-free when paired with appropriate sauces.
• Loaded with fresh vegetables and herbs.
• Perfect for warm-weather meals and entertaining.
• Customizable with your favorite fillings.
• Great as an appetizer, lunch, or healthy snack.

Ingredients

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

• Rice paper wrappers
• Cooked shrimp, peeled and halved lengthwise
• Rice vermicelli noodles
• Lettuce leaves
• Carrots, julienned
• Cucumber, julienned
• Fresh mint leaves
• Fresh cilantro
• Fresh basil leaves
• Warm water for softening rice paper

For the Dipping Sauce

• Hoisin sauce
• Peanut butter
• Warm water
• Lime juice
• Garlic, minced
• Crushed peanuts (optional)

Directions

1. Cook the rice vermicelli noodles according to package directions. Drain and cool.
2. Prepare all vegetables and herbs, arranging them within easy reach.
3. Fill a shallow dish or large plate with warm water.
4. Dip one rice paper wrapper into the warm water for about 10–15 seconds until softened.
5. Place the softened wrapper on a clean work surface.
6. Layer a lettuce leaf near the bottom third of the wrapper.
7. Add a small amount of rice noodles, carrots, cucumber, mint, cilantro, and basil.
8. Place several shrimp halves above the vegetables with the cut side facing up for an attractive presentation.
9. Fold the bottom of the rice paper over the filling.
10. Fold in the sides and roll tightly to seal.
11. Repeat with the remaining ingredients.
12. In a small bowl, whisk together the hoisin sauce, peanut butter, warm water, lime juice, and garlic until smooth.
13. Sprinkle the dipping sauce with crushed peanuts if desired.
14. Serve the salad rolls immediately with the dipping sauce.

Servings and timing

• Servings: 4 servings (8 rolls)
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes

Variations

• Substitute cooked chicken, tofu, or crab for the shrimp.
• Add avocado slices for extra creaminess.
• Include red bell peppers for additional crunch and color.
• Use a spicy peanut sauce or sweet chili sauce for dipping.
• Add shredded cabbage for more texture.
• Include mango slices for a sweet and tropical flavor.
• Make vegetarian rolls by omitting the shrimp and adding extra vegetables.

Storage/Reheating

Storage

• Store assembled rolls in a single layer in an airtight container in the refrigerator for up to 24 hours.
• Cover the rolls with a slightly damp paper towel to help prevent the rice paper from drying out.
• Store the dipping sauce separately.

Reheating

• These rolls are designed to be served cold or at room temperature and do not require reheating.
• If refrigerated, allow them to sit at room temperature for about 10–15 minutes before serving for the best texture.

FAQs

Can I make Vietnamese Salad Rolls ahead of time?

Yes, but they are best enjoyed the same day they are made for optimal freshness and texture.

How do I keep the rice paper from tearing?

Do not soak the rice paper for too long. A brief dip in warm water is enough, as it continues softening after removal.

Can I use frozen shrimp?

Yes, thaw and cook the shrimp completely before using them in the rolls.

What herbs are traditionally used?

Mint, cilantro, and Thai basil are commonly used to create the classic fresh flavor.

Are Vietnamese Salad Rolls healthy?

Yes, they are packed with lean protein, fresh vegetables, and herbs while remaining relatively low in calories.

Can I make these vegetarian?

Absolutely. Replace the shrimp with tofu, avocado, or additional vegetables.

What dipping sauces pair well with these rolls?

Peanut sauce, hoisin-based sauce, sweet chili sauce, and nuoc cham are popular choices.

Why is my rice paper sticky?

Rice paper naturally becomes sticky when softened. Work on a clean, slightly damp surface and avoid overlapping wrappers.

Can I use different vegetables?

Yes, bell peppers, cabbage, sprouts, and avocado are excellent additions.

How long do the rolls last?

They are best eaten within 24 hours, although they can remain refrigerated for up to 2 days if stored properly.

Conclusion

Vietnamese Salad Rolls with Shrimp are a fresh and satisfying dish that combines crisp vegetables, fragrant herbs, tender shrimp, and delicate rice paper wrappers into one beautiful package. Easy to customize and perfect for warm-weather dining, these rolls offer a healthy and delicious way to enjoy vibrant Vietnamese-inspired flavors. Whether served as an appetizer, light meal, or party dish, they are sure to impress with their freshness and simplicity.

Vietnamese Salad Rolls with Shrimp

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Vietnamese Salad Rolls with Shrimp are fresh and vibrant rolls filled with tender shrimp, rice noodles, crisp vegetables, and fragrant herbs wrapped in delicate rice paper. Served with a creamy hoisin-peanut dipping sauce, they make a light and refreshing appetizer or meal.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 8 rolls
• Category: Appetizer
• Method: No Cook
• Cuisine: Vietnamese
• Diet: Gluten Free

Ingredients

• 8 rice paper wrappers
• 16 cooked shrimp, peeled and halved lengthwise
• 4 oz rice vermicelli noodles
• 4 lettuce leaves, torn into pieces
• 1 cup carrots, julienned
• 1 cup cucumber, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1/2 cup fresh basil leaves
• Warm water for softening rice paper
• 1/4 cup hoisin sauce
• 2 tbsp peanut butter
• 2 tbsp warm water
• 1 tbsp lime juice
• 1 garlic clove, minced
• 2 tbsp crushed peanuts (optional)

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Instructions

1. Cook the rice vermicelli noodles according to package directions. Drain and allow to cool.
2. Prepare the vegetables and herbs and arrange them within easy reach.
3. Fill a shallow dish with warm water.
4. Dip one rice paper wrapper into the water for 10 to 15 seconds until softened.
5. Place the softened wrapper on a clean work surface.
6. Layer a piece of lettuce near the bottom third of the wrapper.
7. Add a small amount of rice noodles, carrots, cucumber, mint, cilantro, and basil.
8. Place several shrimp halves above the vegetables with the cut side facing up.
9. Fold the bottom of the wrapper over the filling.
10. Fold in the sides and roll tightly to seal.
11. Repeat with the remaining ingredients.
12. In a small bowl, whisk together the hoisin sauce, peanut butter, warm water, lime juice, and garlic until smooth.
13. Sprinkle the dipping sauce with crushed peanuts if desired.
14. Serve the salad rolls immediately with the dipping sauce.

Notes

• Do not soak the rice paper too long, as it will continue to soften after being removed from the water.
• These rolls are best enjoyed fresh on the day they are made.
• Substitute tofu or cooked chicken for the shrimp if desired.
• Add avocado, mango, or bell peppers for extra flavor and texture.
• Store rolls in a single layer with a damp paper towel to prevent drying.

Nutrition

• Serving Size: 2 rolls
• Calories: 240 kcal
• Sugar: 6 g
• Sodium: 430 mg
• Fat: 7 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 16 g
• Cholesterol: 95 mg