Thai Salad Rolls
Bright, fresh, and bursting with vibrant flavors, these Thai Salad Rolls are the perfect fusion of healthy and satisfying. Made with delicate rice paper wrappers filled with juicy shrimp, crunchy julienned veggies, and fragrant herbs like cilantro, mint, and Thai basil, these rolls offer a refreshing bite in every wrap. Paired with a creamy peanut dipping sauce made from hoisin, peanut butter, and a touch of soy sauce, they’re an irresistible blend of sweetness, nuttiness, and umami. Quick to prepare in just 30 minutes, this no-cook recipe is ideal for light lunches, appetizers, or party platters. Serve these elegant rolls sprinkled with chopped roasted peanuts for a visually stunning and delicious dish that’s sure to impress. Perfect for fans of fresh Thai cuisine and healthy eating!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 pieces Cooked shrimp, peeled and deveined
- 150 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Fresh mint leaves
- 0.25 cup Fresh Thai basil leaves (optional)
- 2 tablespoons Chopped roasted peanuts
- 3 tablespoons Hoisin sauce
- 2 tablespoons Peanut butter
- 1 tablespoon Soy sauce
- 1 teaspoon Rice vinegar
- 3 tablespoons Warm water (for dipping sauce)
- 1 bowl Warm water (for softening rice papers)
Instructions
Cook the rice vermicelli noodles according to the package instructions. Rinse them with cold water, drain well, and set aside.
Prepare all the vegetables. Julienne the carrot, cucumber, and bell pepper, and set them aside in separate bowls for easy access.
Set up your assembly station with a clean countertop or cutting board. Place a bowl of warm water nearby to soften the rice papers as you assemble.
Dip one rice paper wrapper fully into the bowl of warm water for 5–10 seconds, until it becomes pliable but not overly soft. Lay it flat on a clean surface.
Place 2–3 shrimp halves in the center of the rice paper, followed by a small portion of rice noodles, carrots, cucumbers, bell peppers, cilantro, mint, and basil. Leave about 2 inches of space at the edges for folding.
Fold the bottom edge of the rice paper over the filling, then fold in the sides, and tightly roll it upward to form a neat roll. Repeat with the remaining ingredients.
In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, and warm water until smooth to make the peanut dipping sauce. Adjust consistency with additional water if needed.
Arrange the salad rolls on a serving platter and sprinkle them with chopped roasted peanuts for garnish. Serve immediately with the peanut dipping sauce on the side.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 1767 mg | 77% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 34.4 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2796 mg | 59% | |
*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.
