Vietnamese Salad Rolls Shrimp Peanut (Printable Version)
Shrimp, fresh herbs, vermicelli, and carrots wrapped in rice paper with a rich peanut dipping sauce.
# Ingredients:
→ Salad Rolls
01 -
9 large shrimp, peeled and deveined
02 -
1 cup thin rice vermicelli noodles
03 -
6 rice paper wrappers (21 cm diameter)
04 -
1 cup carrots, shredded
05 -
33 grams cilantro, loosely chopped
06 -
3 tablespoons fresh basil, chopped
07 -
3 tablespoons fresh mint, chopped
→ Peanut Dipping Sauce
08 -
2 tablespoons hoisin sauce or black bean sauce
09 -
1 tablespoon creamy peanut butter
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1 tablespoon water
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0.5 tablespoon fresh lime juice
12 -
0.5 tablespoon honey or granulated sugar
13 -
1 tablespoon roasted peanuts, chopped
# Steps:
01 -
Bring a pot of water to a boil over high heat, add the shrimp, and cook for 5 minutes. Remove shrimp immediately and run under cold water to stop the cooking. Once cooled, slice each shrimp in half lengthwise.
02 -
Bring a separate pot of water to a boil over high heat and add the rice vermicelli noodles. Cook for 2 minutes until tender. Drain the noodles thoroughly and set aside.
03 -
Fill a large shallow bowl with warm water, approximately 2-5 cm deep. Dip one rice paper wrapper into the water for one second or according to package instructions. Shake off excess water and lay the wrapper flat on a clean dry surface.
04 -
Place 2 tablespoons of cooked vermicelli noodles in the center of the softened wrapper, forming a log shape. Arrange 3 halved shrimp, pink side facing down, above the noodles. Add 2 tablespoons of shredded carrots below the noodles. Top with 1 tablespoon chopped cilantro, 0.5 tablespoon chopped basil, and 0.5 tablespoon chopped mint.
05 -
Fold the bottom of the wrapper over the filling, rolling tightly but gently. Fold in the sides and continue rolling until completely sealed. If the wrapper feels stiff, moisten your fingers and the wrapper with water.
06 -
Combine hoisin sauce, peanut butter, water, lime juice, and honey in a small bowl. Stir until fully smooth and blended. Sprinkle with chopped roasted peanuts before serving.
# Notes:
01 -
Ensure all components are well-drained and dry before wrapping to prevent the rice paper from splitting.
02 -
Feel free to substitute or add fillings such as cucumber, lettuce, tofu, avocado, or cooked chicken for variety.
03 -
Refer to the package directions for rice paper softness; some brands may require longer soaking.
04 -
Salad rolls are best served fresh; if storing, keep in an airtight container in the refrigerator for up to 24 hours.
05 -
Extra peanut dipping sauce can be prepared for use with other dishes such as chicken skewers or noodles.