Vietnamese Salad Rolls

vietnamese spring rolls
Also referred to as fresh rolls, this recipe is easy to make and makes a great lunch or appetizer. 
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  • TotalN/A |
  • ServesMakes 8 Rolls


    • 8 ounces fresh raw medium shrimp, deveined and tails removed
    • 8 large round rice paper wrappers
    • 8 ounce package rice vermicelli noodles, cooked according to instructions
    • 1 large carrot, julienned thinly
    • 3 tablespoons thai basil, chopped
    • 3 tablespoons fresh mint leaves, chopped
    • 3 tablespoons fresh cilantro, chopped
    • 4 leaves romaine lettuce, chopped
    • 1/4 cup chopped peanuts
    • 1/2 cup San-J Thai Peanut Sauce


Prepare vermicelli, set aside.

Prepare all vegetables and place on a tray for easy assembly of the rolls.

In a small saucepan, poach the shrimp until pink throughout. Drain and cool.

Cut each shrimp in half lengthwise and set aside.

Fill a large bowl with warm water. Dip one wrapper in the warm water for 10 seconds to soften. Drain the wrapper of excess water and place in flat on a cutting board.

In a row across the center of the wrapper, place 2 shrimp halves, a handful of vermicelli, carrots, basil, mint, cilantro, and lettuce, leaving about 2 inches uncovered on each side. Top with 1/8th of the chopped peanuts. Fold the uncovered sides inward, then tightly roll the wrapper. Repeat with the remaining rolls to make 8 rolls total.

Heat the San-J Thai Peanut Sauce, if desired, by placing the sauce in a microwaveable bowl and heat on medium for 1 minute.
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