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.

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

Description

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.

Ingredients

Scale

For the salad rolls:

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

For the peanut dipping sauce:

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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Instructions

Prepare the shrimp. Bring a medium pot of water to a boil over high heat. Add the shrimp and cook for 3-5 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.

Notes

Customize the ingredients: Salad rolls are totally customizable. You can choose your favourite vegetables or meat. The most popular choices include cucumbers, cabbage, lettuce, cucumber, avocado, firm tofu, and shredded chicken.

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.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Appetizer
Method: Assembly Line
Cuisine: Vietnamese