Fresh, light and healthy Vietnamese salad rolls are packed with vermicelli noodles, shrimp, fresh vegetables and herbs and dipped in homemade peanut sauce.
- 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
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
- Prepare the shrimp: Bring a pot of water to a boil over high heat and add shrimp. Cook for 5 minutes. Remove and run it under cold water to cool down. Once cool enough to handle, slice in half.
- Prepare the vermicelli noodles: Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.
- Prepare the rice wrappers: Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.
- Assemble the salad rolls: Place 2 tablespoons of vermicelli noodles in the center of the wrapper into a log shape, leaving 2 inches of space on each side. Place 3 pieces of shrimp, pink side down, on a row above the noodles. Add 2 tablespoons of shredded carrots in a row underneath. Place 1 tablespoon of cilantro, 1/2 tablespoon basil and 1/2 tablespoon mint on top of the shrimp.
- Wrap the salad rolls: From the bottom, roll the wrapper up tightly but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn’t feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.
- Make the peanut sauce: Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.
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.
Keep the ingredients dry. You want to make sure that the vermicelli, shrimp and vegetables are fairly dry prior to wrapping. If you don’t eat the salad rolls right away and you leave them out for a few hours, excessive water from the vermicelli noodles might cause the rice wrappers to disintegrate and break apart.
Read package instructions. 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.
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.
How to store salad rolls. Salad rolls are best served freshly made. Once they sit out for a few hours, excess water can cause the rice wrappers to break apart. If you have leftovers, store them in an airtight container in the refrigerator for no more than 24 hours.
Make extra sauce. The peanut dipping sauce might be the best part. I like to make extra and dip everything in it. It goes really well with satay chicken or beef skewers or tossed in noodles.
- Category: Appetizer
- Method: Assembly Line
- Cuisine: Vietnamese
Keywords: vietnamese salad rolls, spring rolls, summer rolls, shrimp salad rolls, peanut dipping sauce