Vietnamese Salad Rolls Shrimp Peanut

Fresh Vietnamese salad rolls are my go to when I want something refreshing yet filling These light hand rolled bundles come packed with vermicelli noodles plump shrimp crunchy vegetables and loads of fresh herbs all snug in a delicate rice paper wrap They are finished off with a sweet savory peanut sauce for dunking and make for the perfect quick appetizer snack or light meal

I first made these for a summer potluck and everyone kept coming back for seconds Now my family requests them every time we have a picnic or barbecue

Ingredients

• Shrimp: look for large peeled and deveined shrimp for easy prep they add protein and delicate sweetness
• Rice vermicelli noodles: thin noodles soak up the peanut sauce beautifully try to use the best quality for texture
• Rice wrappers: find ones that are pliable and not too thick check the ingredient list for just rice and water
• Carrots: shredded carrots bring crunch and a pop of color choose firm and brightly colored carrots
• Cilantro: loosely chopped for fresh herb brightness always pick bunches with no wilt or yellowing
• Basil: fresh basil gives a fragrant note and pairs so well with the shrimp
• Mint: mint leaves add coolness to each bite use fresh unbruised leaves
• Hoisin sauce: for the peanut sauce this brings umami and a touch of sweetness
• Peanut butter: creamy peanut butter gives the sauce its classic nutty flavor
• Lime juice: opt for freshly squeezed lime if you can it lifts all the flavors
• Honey: a splash of sweetness balances all the sauce’s tang and salt
• Roasted peanuts: chopped peanuts add a final crunch on top of the sauce use unsalted if possible

Step-by-Step Instructions

Prepare the Shrimp:

Bring a pot of water to a boil over high heat then add the shrimp Cook for about five minutes until pink and opaque Once cooked drain and rinse under cold water to cool Slice each shrimp in half lengthwise for even layering in the rolls

Prepare the Vermicelli Noodles:

Place the vermicelli in boiling water and cook for two minutes until soft Drain very thoroughly so the noodles are no longer dripping wet Excess moisture can weaken your rice wrappers later

Soften the Rice Wrappers:

Fill a large shallow bowl with warm water about one to two inches deep Quickly dip one rice wrapper into the water for about a second or as package directs The wrapper will soften and feel sticky Place it on a clean dry surface

Assemble the Salad Rolls:

Position about two tablespoons of cooked vermicelli noodles in the center of the wrapper in a log shape Leave space on both sides Lay three shrimp halves pink side down above the noodles Add two tablespoons of shredded carrot below the noodles Sprinkle with one tablespoon chopped cilantro and about half a tablespoon each of basil and mint

Wrap the Salad Rolls:

Fold the bottom edge of the wrapper up and over the filling Roll up halfway then fold in the sides Continue to gently but tightly roll the rest of the way so the filling is completely sealed If the wrapper feels stiff use damp fingers to moisten and soften as you roll

Make the Peanut Dipping Sauce:

In a bowl combine the hoisin sauce peanut butter water lime juice and honey Mix thoroughly with a spoon until smooth and blended Top with chopped roasted peanuts before serving

Pin

My favorite part is always that first bite when the mint and shrimp come together It reminds me of late afternoons making these at home with my kids with everyone crowded around the table rolling and laughing in a flour mess

Storage Tips

These rolls are best eaten fresh because the rice wrappers tend to harden or break down with time If you need to store leftovers keep them in an airtight container in the fridge for no more than a day Place a damp paper towel between the rolls to prevent sticking

Ingredient Substitutions

Feel free to swap out the shrimp for cooked chicken strips tofu or even avocado for a vegetarian version Use any crunchy vegetable like cucumber lettuce or even red bell pepper and experiment with different fresh herbs

Pin

Serving Suggestions

Serve these on a big platter with extra herbs and fresh lime wedges on the side They make a fantastic starter for a Vietnamese or Asian themed dinner or a portable snack for summer parties Extra peanut sauce never hurts

Cultural Notes

Salad rolls have many names in Vietnam such as goi cuon Their beauty lies in their flexibility everyone has their own favorite way and regional twist They show off the country’s love of fresh vibrant flavors and eating with your hands

Recipe FAQs

→ What vegetables can be added to these salad rolls?

You can add cucumbers, lettuce, avocado, cabbage, or even shredded chicken or tofu for variety.

→ How can I prevent the rice paper wrappers from tearing?

Dip the wrappers briefly in warm water and work gently when rolling. Make sure fillings are not too wet to avoid tearing.

→ Can I make the rolls ahead of time?

These rolls are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.

→ What is the key to a good peanut dipping sauce?

Use a combination of hoisin, peanut butter, lime juice, and honey for a smooth, flavorful sauce. Top with chopped peanuts.

→ How do I keep the salad rolls from sticking together?

Keep the finished rolls separated on a tray or plate, and cover lightly with a damp towel until serving.

→ Can I substitute shrimp with another protein?

Yes, you can use cooked chicken, tofu, or omit the protein for a vegetarian version.