Vietnamese Salad Rolls with Shrimp and Peanut Dipping Sauce

Name: Vietnamese Salad Rolls with Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Vietnamese
Ingredients: 9 large shrimp, peeled and deveined; 1 cup thin rice vermicelli noodles; 6 (8.5 inch) rice wrappers; 1 cup carrots, shredded; 1/3 cup cilantro, loosely chopped; 3 tablespoons fresh basil, chopped; 3 tablespoons fresh mint, chopped; 2 tablespoons hoisin sauce (or black bean sauce); 1 tablespoon peanut butter; 1 tablespoon water; 1/2 tablespoon fresh lime juice; 1/2 tablespoon honey (or granulated sugar); 1 tablespoon roasted peanuts, chopped

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Fresh, light, healthy, and bursting with flavor, Vietnamese Salad Rolls with Shrimp are a refreshing dish you’ll want to make on repeat all summer long. Filled with tender shrimp, soft vermicelli noodles, crisp vegetables, and fragrant herbs, then wrapped in delicate rice paper, they’re as beautiful as they are delicious. Served with a creamy homemade peanut sauce, every bite is a perfect balance of fresh, savory, and tangy.

Fresh, light, and healthy Vietnamese Salad Rolls are filled with shrimp, vegetables, and herbs, and served with a delicious homemade peanut dipping sauce. | aheadofthyme.com

Traditionally served in Vietnamese cuisine, these shrimp salad rolls (also known as spring rolls, summer rolls, or rice paper rolls) are the unfried version of traditional spring rolls. The base always includes rice wrappers, vermicelli noodles, protein, fresh vegetables, and herbs, but the filling possibilities are endless. They’re a refreshing choice for spring and summer when you want something light yet satisfying. Plus, rice paper rolls are naturally gluten-free and dairy-free, making them a versatile, crowd-pleasing option for almost any gathering.

If you liked this recipe, then you should try our Vietnamese Summer Rolls with Chicken and Vietnamese Chicken Salad next.

Why You'll Love This Recipe

Fresh, vibrant flavors in every bite. These Vietnamese salad rolls combine sweet shrimp, crisp vegetables, and aromatic herbs wrapped in delicate rice paper. The mix of textures and flavors creates a healthy, refreshing, and flavorful dish, perfect for warm days or anytime you want something light.
Healthy and customizable. Naturally gluten-free and dairy-free, these fresh Vietnamese spring rolls are perfect for a wide range of dietary needs. You can swap the shrimp for tofu, chicken, or extra veggies, making them a versatile option for family meals, potlucks, or meal prep.
Perfect make-ahead appetizer or lunch. These shrimp spring rolls can be prepped in advance and stored in the fridge, ready to grab for a quick lunch, a picnic snack, or as a colorful appetizer for guests. They hold up well and taste just as fresh a few hours later.
Irresistible peanut dipping sauce. The homemade peanut sauce is creamy, tangy, and slightly sweet, elevating each bite of the salad roll. It’s simple to whip up in minutes, and you can adjust the sweetness or tang to your taste.

Jump to:

Why You'll Love This Recipe
Ingredients and Substitutions
Equipment
Instructions
Recipe Video
Expert Tip: Keep Rolls from Sticking
More Tips and Tricks
Recipe Variations
Storage
How to Serve
FAQ
More Shrimp Recipes
Tried this recipe?
Comments

Ingredients and Substitutions

To make these fresh Vietnamese salad rolls, you will need the following ingredients (see recipe card below for quantities):

rice wrappers - Also called rice paper, these are essential for wrapping. Look for round sheets about 8-9 inches in diameter. To prepare the rice wrappers, I dipped them into warm water for one second. However, keep in mind that the texture and thickness of rice wrappers depends on the brand used. You might need to dip them in for a few more seconds to make them pliable, so refer to the package instructions.
noodles - I used Wai Wai brand thin vermicelli rice noodles (they are widely available in most Asian grocery stores). You can substitute with glass noodles or omit for a lighter roll.
shrimp - Use fresh or frozen shrimp that are peeled, deveined, and cooked. You can substitute with other protein such as poached chicken, firm tofu, or omit for vegetarian rolls.
vegetables - I used carrots and shredded them to make it easy. You can also slice or julienne them. Feel free to use other vegetables that you have one hand such as cucumber, bell peppers, green or red cabbage, lettuce, or avocado.
herbs - we use fresh and bright fresh herbs including cilantro, basil, and mint. You can swap the cilantro with parsley, if desired. For the basil leaves, Thai basil is ideal for its anise-like flavor, but sweet basil works in a pinch. And lastly, mint adds a cooling element and fragrance. If unavailable, add extra basil or cilantro.
peanut dipping sauce - made with a combination of hoisin sauce (or substitute with black bean sauce), peanut butter (creamy or chunky), water, fresh lime juice (or substitute with lemon juice), honey (or substitute with sugar) and topped with roasted peanuts. Water can be adjusted for consistency, adding more for a thinner sauce.

Equipment

You’ll also need measuring cups and spoons, a medium saucepan for cooking noodles, a large bowl for softening rice wrappers, a cutting board, a sharp knife, and a small mixing bowl for the sauce.

Instructions

Prepare the shrimp. Bring a medium pot of water to a boil over high heat. Add the shrimp and cook for 2–3 minutes until pink and opaque. Do not overcook, as this can make them tough. Drain and immediately run under cold water to cool. Once cool enough to handle, slice each shrimp in half lengthwise.
Prepare the vermicelli noodles. Bring a separate pot of water to a boil over high heat. Add the vermicelli noodles and cook for 2 minutes until tender. Drain well using a strainer, then rinse under cold water to stop the cooking. Shake off any excess water.
Prepare the rice wrappers. Fill a large shallow bowl or dish with warm water, about 1–2 inches deep. Working with one wrapper at a time, quickly dip it into the warm water for 1–2 seconds, or according to package instructions. Shake off excess water and place the softened wrapper on a clean, dry, flat surface. It will continue to soften and become slightly sticky.
Assemble the salad rolls. Arrange 2 tablespoons of vermicelli noodles in the center of the wrapper in a horizontal log shape, leaving about 2 inches of space on each side. Place 3 shrimp halves, pink side down, in a row just above the noodles. Add 2 tablespoons of shredded carrots in a row just below the noodles. Place 1 tablespoon of cilantro, ½ tablespoon of basil, and ½ tablespoon of mint on top of the shrimp.

Wrap the salad rolls. Starting from the bottom, roll the wrapper up tightly but gently over the noodles. Fold the left and right sides inward, then continue rolling until sealed. If the wrapper feels too dry or stiff, lightly moisten your fingers and the wrapper to help soften.

Make the peanut sauce. In a small mixing bowl, combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir until smooth and well combined. Sprinkle chopped roasted peanuts on top for garnish.

Recipe Video

Expert Tip: Keep Rolls from Sticking

Place finished rolls slightly apart on a plate lined with lettuce leaves or parchment paper to prevent them from sticking together while you work. This also helps maintain their shape, ensures the rice paper stays soft and pliable, and makes serving much easier later on.

More Tips and Tricks

Prep and dry fillings. Have shrimp, noodles, vegetables, and herbs ready before softening the rice wrappers, and make sure they’re fairly dry. Excess moisture can cause the wrappers to tear or disintegrate over time.
Use warm water for rice wrappers. Warm water softens rice paper quickly and evenly, making it easier to wrap. Follow package instructions since thickness varies by brand and hence soaking time can vary.
Don’t overfill and roll tightly. Overstuffing can cause the rice paper to tear. Keep portions moderate so you can wrap tightly without breaking. Hold the fillings in place with your fingers as you roll, tucking in the sides before finishing to create a neat seal.
Serve fresh or store properly. For the best texture, serve right after making. If storing, wrap each roll individually in plastic wrap and refrigerate.
Make extra sauce. The peanut sauce is a crowd favorite and pairs well with satay skewers, grilled meats, or tossed into noodles.
Be patient. Be patient the first time you try to roll and wrap the salad rolls. It can take several attempts to figure out the technique. You can start with less filling, and once you get the hang of it, increase the amount of filling used.

Recipe Variations

Make it vegetarian. Swap the shrimp for tofu, tempeh, or just extra vegetables for a plant-based option that’s just as flavorful.
Add more crunch. Include cucumber strips, lettuce, or bean sprouts for additional texture.
Spicy twist. Add thin slices of red chili or jalapeño inside the rolls or mix sriracha into the peanut sauce.
Herb-forward rolls. Increase the amount of basil, mint, and cilantro for a more aromatic bite.
Fusion flavors. Swap the peanut sauce for Thai sweet chili sauce or a soy-ginger dip for a different profile.
Extra protein. Add thin slices of cooked chicken, beef, or even smoked salmon alongside the shrimp for a heartier roll. See this chicken version of this recipe.

Storage

How to Store

Salad rolls are best enjoyed fresh. Once they sit for a few hours, excess moisture can cause the rice wrappers to break apart. If you have leftovers, wrap each roll individually in plastic wrap or store in an airtight container lined with damp paper towels to prevent sticking. Refrigerate for up to 24 hours (maximum 2 days) for the best texture and flavor.

How to Reheat

These rolls are best enjoyed cold or at room temperature, so reheating isn’t necessary. However, if the peanut sauce thickens, stir in a splash of warm water to loosen before serving.

How to Freeze

Freezing is not recommended for fresh salad rolls, as the rice paper becomes tough and the vegetables lose their texture once thawed.

How to Serve

These Vietnamese salad rolls make a refreshing appetizer, light lunch, or party snack. They pair wonderfully with other Southeast Asian dishes or as part of a fresh and colorful spread.

These are my favorite dishes to serve with these Vietnamese Salad Rolls with Shrimp:

FAQ

How to make Vietnamese shrimp salad rolls?

To make Vietnamese shrimp salad rolls, start by preparing your ingredients. Cook large shrimp until pink and opaque, then slice them in half lengthwise for easier rolling. Boil rice vermicelli noodles until tender, drain, and rinse under cold water. Julienne carrots and wash fresh herbs like mint, basil, and cilantro. Fill a large shallow bowl with warm water, dip a rice paper wrapper until just softened, then place it on a clean surface. Layer shrimp, noodles, carrots, and herbs in the center. Fold the bottom over the filling, tuck in the sides, and roll tightly to seal. Repeat until all ingredients are used. Serve immediately with peanut dipping sauce. Work quickly so the rice paper stays pliable and avoid overfilling for easier wrapping.

Are Vietnamese salad rolls healthy?

Yes, Vietnamese salad rolls are a healthy choice, especially compared to deep-fried appetizers. They’re low in fat, packed with lean protein from shrimp, and full of vitamins from fresh herbs and vegetables. The rice paper wrappers are naturally gluten-free and low in calories, while the vermicelli noodles add carbohydrates for energy. The fresh ingredients provide fiber, antioxidants, and essential nutrients. The peanut dipping sauce adds calories and fat, but you can control the portion or choose a lighter sauce. Overall, they’re a balanced option that’s both satisfying and nourishing, especially when enjoyed with plenty of herbs for extra flavor and health benefits.

Which is healthier, sushi or rice paper rolls?

Both sushi and rice paper rolls can be healthy, but rice paper rolls often have fewer calories and less sodium than many sushi options, especially those with mayonnaise-based sauces or fried fillings. Rice paper rolls feature fresh vegetables, lean protein like shrimp, and herbs without the added oils or tempura batter found in some sushi rolls. Sushi includes seasoned white rice, which adds carbohydrates and calories. Sushi can be higher in omega-3s if it contains raw fish like salmon or tuna. Ultimately, the healthier choice depends on fillings, sauces, and portion size. For light, low-calorie meals, rice paper rolls shine, while sushi with raw fish offers more heart-healthy fats.

Are Vietnamese spring rolls vegetarian?

Vietnamese fresh spring rolls (also called salad rolls) are not always vegetarian, as they often contain shrimp, pork, or chicken. However, they can easily be made vegetarian by replacing the protein with tofu, tempeh, or extra vegetables like avocado, bell peppers, and lettuce. The rice paper, noodles, herbs, and vegetables are naturally plant-based, so it’s simply a matter of choosing fillings that fit your diet. For vegan rolls, replace honey in the dipping sauce with maple syrup or sugar. This flexibility makes them a versatile dish that adapts to nearly any dietary preference without losing fresh, vibrant flavor.

How do I keep my rice paper rolls from tearing?

Rice paper tears when it’s over-soaked, overfilled, or rolled too tightly. Use warm water and soak the wrappers only until pliable (about 5–7 seconds). Keep fillings compact in the center, and roll gently while maintaining light tension. If the wrapper tears, you can wrap another sheet around it for reinforcement. Storing rolls individually wrapped in plastic helps prevent accidental tearing during storage. With practice, your rolls will become neater, more secure, and easier to assemble without damage.

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