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Whenever I want something bright and filling, I whip up these Vietnamese salad rolls. They're packed with juicy shrimp, thin noodles, lots of crisp veggies, and a mountain of herbs—all wrapped up snug in chewy rice paper. Dunk them in a creamy, sweet peanut dip and you've got the ultimate quick lunch, light snack, or party bite.
The first time I made these was for a summer potluck and folks couldn't get enough. Now every time we fire up the grill or pack for a picnic, my family begs for them.
Vibrant Ingredients
- Roasted peanuts: chop up a handful for extra crunch on top of the sauce; unsalted are best if you’ve got them
- Honey: a quick squeeze makes the sauce super balanced
- Lime juice: use fresh if you can, it's that pop every bite loves
- Peanut butter: go smooth and creamy for that classic dip
- Hoisin sauce: brings savory sweetness to your peanut dip
- Mint: fresh mint leaves give the rolls that cool, refreshing twist (skip any wilted ones)
- Basil: toss in a few fragrant leaves that team up nicely with the shrimp
- Cilantro: roughly chop for a hit of herby freshness (avoid any sad-looking stems)
- Carrots: shred crisp, brightly colored carrots for crunch and color
- Rice wrappers: grab wrappers that feel bendy and aren’t too thick; check there’s just rice and water listed
- Rice vermicelli noodles: use thin, quality noodles—they soak up the dip and don’t get mushy
- Shrimp: get large ones already peeled and cleaned to save time; they’re sweet and make it hearty
Simple Steps
- Make the Peanut Sauce:
- Grab a bowl and toss in peanut butter, hoisin, honey, water, and some lime juice. Stir until it’s totally smooth. Pile on the chopped peanuts right before you eat.
- Wrap Up the Rolls:
- Fold the bottom of the wrapper up and over your fillings. Roll about halfway, tuck in each side, and keep rolling til everything’s snug. If it feels a little stiff, dip your fingers in water and moisten as you go.
- Put the Salad Rolls Together:
- Lay two tablespoons of noodles in the middle of your wrapper like a little log, leaving space at each end. Line up three shrimp halves, pink facing out, just above your noodles. Throw some shredded carrot below, then top with cilantro, basil, and mint.
- Soften the Rice Papers:
- Fill a shallow dish with warm water. Dip a single rice sheet briefly (about a second or as the package says) until it’s just soft. Place it flat on a dry, clean space.
- Get Your Noodles Ready:
- Cook the vermicelli in boiling water for two minutes until flexible. Drain well so there’s no extra water—this keeps the wrap from falling apart later.
- Prep the Shrimp:
- Boil a pot of water, toss in your shrimp, and cook about five minutes until they’re pink and cooked through. Cool them down with cold water, then slice each one in half for layering.
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The best thing for me is that moment the mint hits your tongue with the sweet shrimp. Takes me back to laughing around the table, everyone rolling their own with sticky fingers and big smiles.
Easy Storage
Honestly, they taste best right after you make them. The rice paper gets tough or mushy if it sits for too long. If you have leftovers, seal them in a container in the fridge for a day max, and tuck in a damp paper towel so they don’t stick together.
Swap It Up
You can totally swap shrimp for cooked tofu, chicken, or creamy avocado if you want a veggie roll. Add whatever crunchy veggies you love—think cucumber, bell pepper, or lettuce. Try mixing up the herbs to find your favorite combo.
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Fun Ways to Serve
Pile these high on a serving board with extra herbs and cut lime on the side. They’re a hit as a starter at any Asian-style dinner, or as an easy finger food for a cookout. And trust me, more peanut sauce is always a good idea.
Vietnamese Traditions
In Vietnam, you’ll hear these called goi cuon and everyone puts their own spin on them. They’re all about sharing, simple flavors, and getting your hands busy at the table. Every family has a favorite way to roll.
Frequently Asked Questions About Recipes
- → What vegetables can I toss in these salad rolls?
Try swapping in cucumber sticks, leafy greens like lettuce, creamy avocado, purple cabbage, or even add tofu or chicken for something different.
- → How do I keep rice papers from breaking?
Quickly dunk the wrappers in warm water and use a gentle touch when rolling. If your fillings are on the drier side, the wrappers won't rip as easily.
- → Can these rolls hang out in the fridge for later?
They're tastiest right after you make them, but you can pop them in a closed container in your fridge. They'll be fine for the next 24 hours.
- → Got tips for an awesome peanut dipping sauce?
Blend peanut butter with hoisin, a shot of lime, plus a bit of honey until it's smooth and tasty. Sprinkle with chopped peanuts if you want some crunch.
- → How can I keep these salad rolls from sticking to each other?
Just line them up separately on a plate or tray and cover loosely with a wet towel until it's time to eat.
- → What can I use instead of shrimp?
Swap in tofu, cooked chicken, or just leave out the protein for a totally veggie roll.