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Overhead view of a plate with three salad rolls, cilantro, and peanut sauce.
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5 from 2 votes

Salad Rolls

Bright, fresh, and healthy, these Salad Rolls come together quickly and easily with a few simple steps. Chock full of shrimp, vermicelli noodles, fresh vegetables, and herbs, these rolls are light but filling. Dipped in an irresistible homemade peanut sauce, these rolls are perfect for an appetizer or light lunch.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Vietnamese
Servings: 4 servings
Calories: 807kcal
Author: Justin Coit

Equipment

  • Small pot

Ingredients

For the rolls:

  • 16 shrimp deveined with heads and tails removed
  • 8 - 10 rice paper wrappers
  • 1 cup rice vermicelli noodles
  • 1 cup butter lettuce leaves ribs removed
  • 1 cup red cabbage sliced thin
  • 1 cup carrots thin sliced
  • 1 cup cucumbers thin sliced
  • ¼ cup cilantro chopped
  • ¼ cup mint leaves chopped

For the peanut sauce:

  • ½ cup peanut butter
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 ½ tbsp lime juice
  • 1 tbsp fresh ginger grated
  • 1 clove garlic grated
  • 1 tsp sesame oil
  • ¼ cup water

Instructions

  • To make the sauce, combine all of the sauce ingredients in a small mixing bowl. Mix until well combined.
  • Bring a large pot of water to a boil and cook the shrimp for 3 - 4 minutes. Remove the shrimp and set aside to cool.
  • In another pot, bring water to a boil and cook the vermicelli noodles for 2 minutes until soft. Strain and set aside to cool.
  • Fill a large bowl with water and dip one rice paper wrapper in the water. This will allow the wrapper to become flexible and easy to work with. Place the wrapper on a cutting board and add some vermicelli noodles, carrots, cabbage, lettuce, cucumbers, cilantro and mint. On the top of the veggies add 2 to 3 shrimp. Wrap the veggies and shrimp-like a burrito as tightly as you can without tearing it, bottom side first, then the left side folds in, then the right side, and finally the top. The rice wrapper should be sticky enough to stay sealed once you have rolled it all the way up.
  • Serve with the peanut sauce.

Video

Notes

  • The texture and thickness of rice wrappers vary depending on the brand. Some may need more time soaked in water for it to become pliable. 
  • Do not dip all the rice paper wrappers into the water at once. Dip them one at a time. After you’ve soaked the wrappers, they will become sticky as they sit.
  • When serving the salad rolls, do not place them side by side. As I mentioned, the wrappers become sticky, and it will cause the rolls to tear as you try to pick them up.
  • Make sure the shrimp, noodles, and vegetables are dry before adding them to the rice paper wrapper. If your filling is wet, it will lead to the wrappers disintegrating. 
  • If your wrapper is tearing as you roll them, you can double up and use two wrappers. 

Nutrition

Calories: 807kcal | Carbohydrates: 119g | Protein: 36g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 2043mg | Potassium: 807mg | Fiber: 7g | Sugar: 9g | Vitamin A: 7984IU | Vitamin C: 21mg | Calcium: 189mg | Iron: 6mg