Description
Fresh, light, healthy, and bursting with flavor, Vietnamese Salad Rolls with Shrimp are a refreshing dish you’ll want to make on repeat all summer long. Filled with tender shrimp, soft vermicelli noodles, crisp vegetables, and fragrant herbs, then wrapped in delicate rice paper, they’re as beautiful as they are delicious. Served with a creamy homemade peanut sauce, every bite is a perfect balance of fresh, savory, and tangy.
Ingredients
- 9 large shrimp, peeled and deveined
- 1 cup thin rice vermicelli noodles
- 6 (8.5 inch) rice wrappers
- 1 cup carrots, shredded
- 1/3 cup cilantro, loosely chopped
- 3 tablespoons fresh basil, chopped
- 3 tablespoons fresh mint, chopped
- 2 tablespoons hoisin sauce (or black bean sauce)
- 1 tablespoon peanut butter
- 1 tablespoon water
- 1/2 tablespoon fresh lime juice
- 1/2 tablespoon honey (or granulated sugar)
- 1 tablespoon roasted peanuts, chopped
Instructions
- Step: Bring a medium pot of water to a boil over high heat. Add the shrimp and cook for 3-5 minutes until pink and opaque. Do not overcook, as this can make them tough. Drain and immediately run under cold water to cool. Once cool enough to handle, slice each shrimp in half lengthwise.
- Step: Prepare the vermicelli noodles. Bring a separate pot of water to a boil over high heat. Add the vermicelli noodles and cook for 2 minutes until tender. Drain well using a strainer, then rinse under cold water to stop the cooking. Shake off any excess water.
- Step: Fill a large shallow bowl or dish with warm water, about 1–2 inches deep. Working with one wrapper at a time, quickly dip it into the warm water for 1–2 seconds, or according to package instructions. Shake off excess water and place the softened wrapper on a clean, dry, flat surface.
- Step: Arrange 2 tablespoons of vermicelli noodles in the center of the wrapper in a horizontal log shape, leaving about 2 inches of space on each side. Place 3 shrimp halves, pink side down, in a row just above the noodles. Add 2 tablespoons of shredded carrots in a row just below the noodles. Place 1 tablespoon of cilantro, ½ tablespoon of basil, and ½ tablespoon of mint on top of the shrimp.
- Step: Starting from the bottom, roll the wrapper up tightly but gently over the noodles. Fold the left and right sides inward, then continue rolling until sealed. If the wrapper feels too dry or stiff, lightly moisten your fingers and the wrapper to help soften.
- Step: In a small mixing bowl, combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir until smooth and well combined. Sprinkle chopped roasted peanuts on top for garnish.
Notes
Customize the ingredients: You can choose your favourite vegetables or meat. Popular choices include cucumbers, cabbage, lettuce, avocado, firm tofu, and shredded chicken. Storage: Wrap each roll individually in plastic wrap or store in an airtight container lined with damp paper towels. Refrigerate for up to 24-48 hours.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Assembly Line
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 salad roll
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 65 mg
Keywords: Vietnamese Salad Rolls, shrimp spring rolls, summer rolls, rice paper rolls, peanut dipping sauce, gluten-free appetizer