Why You’ll Love This Recipe
These Vietnamese Shrimp Salad Rolls are a refreshing and fun dish that’s perfect for a summer gathering or as a healthy snack. The shrimp provide a delicious, tender bite, while the fresh vegetables and herbs offer a satisfying crunch and burst of flavor. The rice paper wraps hold everything together perfectly, making each bite light and refreshing. The peanut sauce adds a rich, savory touch that elevates the rolls to the next level. It’s an easy and customizable recipe that’s not only delicious but also visually appealing!
Ingredients
For the Salad Rolls:
- 12 cooked shrimp, peeled and deveined
- 12 rice paper wrappers
- 1 cup rice vermicelli noodles, cooked
- 1 cup lettuce (such as butter lettuce or romaine), thinly sliced
- 1/2 cucumber, julienned
- 1/2 red bell pepper, julienned
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/2 avocado, sliced (optional)
For the Peanut Sauce:
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1-2 tsp water (to adjust consistency)
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1/2 tsp chili paste or sriracha (optional for heat)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Salad Rolls:
- Fill a large shallow dish with warm water.
- Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable.
- Lay the rice paper flat on a clean surface, such as a cutting board or countertop.
- In the center of the wrapper, place a small handful of the rice noodles, a few pieces of lettuce, cucumber, bell pepper, avocado slices (if using), and a few shrimp.
- Add a few sprigs of fresh cilantro and mint leaves.
- Carefully fold in the sides of the rice paper, then roll it up tightly, making sure everything is securely wrapped inside.
- Repeat the process with the remaining ingredients.
For the Peanut Sauce:
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and chili paste (if using).
- Add water, a little at a time, to thin the sauce to your desired consistency.
- Taste the sauce and adjust seasoning if needed, adding more soy sauce for saltiness, honey for sweetness, or chili paste for heat.
To Serve:
- Serve the rolls immediately with a side of peanut sauce for dipping.
- Garnish with additional fresh herbs or crushed peanuts if desired.
Servings and Timing
This recipe makes approximately 12 rolls, serving about 4 people. It takes about 20-25 minutes to prepare, with an additional 10 minutes for assembling the rolls.
Variations
- Protein Swap: You can substitute the shrimp with grilled chicken, tofu, or even thinly sliced beef.
- Add Mango: For a sweet and tangy twist, add thin slices of mango along with the vegetables.
- Herb Variation: Experiment with Thai basil or cilantro stems for different flavors.
- Spicy Peanut Sauce: Increase the amount of chili paste or add a fresh sliced chili to the sauce for more heat.
Storage/Reheating
- Storage: Store the salad rolls in an airtight container lined with parchment paper in the refrigerator for up to 1 day. They are best served fresh but can be kept for a short time.
- Reheating: These rolls are served cold or at room temperature, so reheating is not necessary. If storing, wrap them tightly to prevent the rice paper from drying out.
FAQs
1. Can I make these salad rolls ahead of time?
Yes, you can prepare them a few hours ahead of time. Just store them in an airtight container with a damp paper towel to keep the rice paper from drying out. They are best eaten fresh but can hold up for a short time.
2. Can I use a different type of protein in the rolls?
Absolutely! These rolls are versatile, and you can swap shrimp for grilled chicken, tofu, or even beef or pork. You can also use fish like salmon or tuna for a different flavor.
3. Can I make the peanut sauce ahead of time?
Yes, the peanut sauce can be made ahead and stored in the refrigerator for up to a week. Just give it a good stir before serving.
4. What if I don’t have rice vermicelli noodles?
You can skip the noodles or use other types of noodles, such as soba or glass noodles, if you prefer.
5. Can I make the peanut sauce without soy sauce?
Yes, you can use tamari or coconut aminos as a soy sauce alternative if you need a gluten-free or soy-free option.
6. How do I keep the rice paper from sticking together?
To prevent the rolls from sticking together, place them on a clean surface and don’t let them touch each other while assembling. If you’re stacking them, you can place parchment paper between each roll.
7. Can I freeze the rolls?
These rolls are best enjoyed fresh, but you can freeze them for later use. Wrap each roll tightly in plastic wrap and store them in an airtight container. Thaw in the refrigerator before serving.
8. How do I make these rolls spicier?
To add more heat, increase the amount of chili paste or sriracha in the peanut sauce. You can also add sliced fresh chilies to the rolls for a spicy bite.
9. Can I use a different dipping sauce?
Yes, you can serve these rolls with a variety of dipping sauces, such as hoisin sauce, sweet chili sauce, or even a simple soy sauce with lime juice.
10. Are these rolls gluten-free?
Yes, these rolls are gluten-free as long as you use a gluten-free soy sauce or tamari in the peanut sauce.
Conclusion
Vietnamese Shrimp Salad Rolls with Peanut Sauce are a healthy, refreshing, and flavorful dish that’s perfect for any occasion. With their light and crisp fillings wrapped in delicate rice paper, these rolls are a great appetizer or a light meal option. The creamy peanut sauce provides the perfect balance of sweetness and savory goodness. Whether you’re making them for a family dinner, party, or just a snack, these rolls will be a hit with everyone. Give them a try and enjoy the vibrant flavors of Vietnam right at home!
PrintVietnamese Shrimp Salad Rolls with Peanut Sauce
Vietnamese Shrimp Salad Rolls with Peanut Sauce are fresh, healthy, and flavorful rolls filled with shrimp, vegetables, and herbs, served with a rich and creamy peanut dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 12 rolls
- Category: Appetizer
- Method: Rolling, Blending
- Cuisine: Vietnamese
Ingredients
- 12 cooked shrimp, peeled and deveined
- 12 rice paper wrappers
- 1 cup rice vermicelli noodles, cooked
- 1 cup lettuce (such as butter lettuce or romaine), thinly sliced
- 1/2 cucumber, julienned
- 1/2 red bell pepper, julienned
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/2 avocado, sliced (optional)
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1–2 tsp water (to adjust consistency)
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1/2 tsp chili paste or sriracha (optional for heat)
Instructions
For the Salad Rolls: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Lay it flat on a clean surface.
- Assemble the rolls: In the center of the rice paper, place a small handful of rice noodles, a few pieces of lettuce, cucumber, bell pepper, avocado slices (if using), and a few shrimp. Add a few sprigs of cilantro and mint leaves.
- Roll the wraps: Fold in the sides of the rice paper and roll it up tightly, making sure everything is securely wrapped inside. Repeat with the remaining ingredients.
- For the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and chili paste (if using). Add water to adjust the consistency.
- Serve: Serve the rolls immediately with a side of peanut sauce for dipping. Garnish with fresh herbs or crushed peanuts if desired.
Notes
- Feel free to swap shrimp for grilled chicken, tofu, or beef.
- If you prefer a sweeter sauce, add more honey to taste.
- For added flavor, try adding mango slices or avocado to the rolls.
- Wrap the rolls tightly to prevent them from falling apart.
Nutrition
- Serving Size: 1 roll with peanut sauce
- Calories: 120
- Sugar: 5g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
