Fresh Vietnamese Salad Rolls
Transport your taste buds to Southeast Asia with these Fresh Vietnamese Salad Rolls, a perfect fusion of light, refreshing ingredients and bold, savory flavors. Encased in delicate rice paper wrappers, these vibrant rolls are packed with tender cooked shrimp, crisp marinated vegetables, fragrant mint and cilantro, and silky vermicelli noodles—all folded together with a touch of crunch from lettuce leaves. Accompanied by a creamy peanut dipping sauce enhanced with hoisin and a sprinkle of chopped peanuts, each bite delivers a delightful balance of textures and tastes. Ideal as an appetizer or a light meal, this healthy recipe is easy to prepare, customizable, and perfect for sharing. Whether you're hosting a dinner party or craving a quick yet elegant dish, these Vietnamese Salad Rolls offer an irresistible blend of freshness and flavor that will impress everyone at the table!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 large Cooked shrimp
- 50 grams Vermicelli noodles
- 1 medium Carrot
- 1 small Cucumber
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 6 large Lettuce leaves
- 2 tablespoons Rice vinegar
- 1 tablespoon Soy sauce
- 3 tablespoons Peanut butter
- 2 tablespoons Hoisin sauce
- 3 tablespoons Warm water
- 2 tablespoons Chopped peanuts
Instructions
Prepare the vermicelli noodles according to package instructions, usually involving soaking in hot water until softened, then draining and rinsing with cold water.
Peel the carrot and cut into thin julienne strips. Cut the cucumber in half lengthwise, remove the seeds, and slice into thin strips.
In a medium bowl, mix the rice vinegar and soy sauce. Add the carrot and cucumber strips, tossing thoroughly to coat. Let them marinate for about 15 minutes.
For the peanut dipping sauce, in a small bowl, whisk together the peanut butter, hoisin sauce, and warm water until smooth and combined.
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until pliable.
Place the softened wrapper on a clean, damp kitchen towel. Arrange a piece of lettuce, a few strips of marinated carrot and cucumber, some vermicelli noodles, 2 mint leaves, and 2 cilantro leaves towards one end of the wrapper.
Place two pieces of cooked shrimp on top of the filling.
Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly but carefully to form a roll.
Repeat the process with the remaining ingredients, placing the finished rolls on a platter and covering them with a damp paper towel to keep them moist.
Serve the salad rolls with the prepared peanut dipping sauce, garnished with chopped peanuts if desired.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 270 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
