Vietnamese Salad Rolls

This is so easy to make and you can add whatever you like in it. A quick, healthy and low-calorie meal.

Recipe adapted from:

Ingredients: I haven’t put in the proportions because you can make as little or as many rolls as you want. 

  • Rice vermicelli
  • Rice wrappers (8.5 inch diameter)
  • Shrimp – cooked, peeled, deveined and cut in half
  • Cucumber, julienned
  • Carrots, julienned
  • Thai basil, chopped
  • Mint leaves, chopped
  • Romaine lettuce leaves, washed
  • Finely chopped peanuts
  • Sauce:
    • Sweet chili sauce
    • Peanut sauce: 1 part crunchy peanut butter to 2 parts hoisin sauce


  1. Prepare the peanut sauce: mix 1 part crunchy peanut butter to 2 parts hoisin sauce. Add a few splashes of water if sauce is too thick. Set aside.
  2. Boil a kettle of water and soak the rice vermicelli in it until ready (~3-5mins) or prepare it according to package instructions.
  3. Fill a large bowl with warm water and wet a rice paper (don’t need to soak it, just wet it – it will soften as you make your roll). Lay it flat and assemble the roll with any (or all) of the ingredients you have prepared.
  4. Serve with the prepared peanut sauce and some sweet chili sauce if you’ve got it on hand.


  • I once had it in a restaurant served with raspberry coulis. It was amazing! You can try it with a combination of sauces.

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