Vietnamese Salad Rolls

By Lily | Last modified on Mar 4, 2026

Featured in: Salads

Vietnamese Salad Rolls (Fresh Spring Rolls)

Vietnamese Salad Rolls offer a delightful balance of fresh, crisp vegetables and tender shrimp wrapped in soft, chewy rice paper. This light, refreshing dish beautifully showcases vibrant herbs and cooling textures, making it a perfect appetizer or a light meal.

The rich, savory peanut-hoisin dipping sauce adds a sweet and nutty depth that complements the rolls perfectly. Easy to customize and quick to prepare, these rolls bring authentic Vietnamese flavors right to your table.

Why You’ll Love This Recipe

Fresh and light with a satisfying combination of textures and herbs.
Quick no-cook assembly aside from shrimp, ideal for warm days.
Versatile with options for seafood, vegetarian, or extra veggies.
Delicious peanut-hoisin dipping sauce enhances the flavor experience.

Ingredients

Large shrimp (1 pound, peeled, deveined): Tender and juicy shrimp serve as the main protein, adding a fresh seafood flavor.
Shredded lettuce (2 cups): Crisp base ingredient that adds crunch and freshness to each roll.
Cilantro (½ cup, roughly chopped): Fragrant herb that brings bright, citrusy notes.
Mint leaves (from 2 sprigs, finely chopped): Adds a cooling, aromatic touch enhancing the overall freshness.
Scallions (2, thinly sliced): Mild onion flavor that introduces subtle sharpness.
Vermicelli rice noodles (8 ounces, cooked): Soft noodles provide body and a pleasant chewy texture.
Fresh bean sprouts (2 cups): Crisp and juicy, they add volume and crunch.
Rice paper wrappers (14 pieces): Thin, delicate sheets that encase the fillings with a soft, chewy texture.
Hoisin sauce (½ cup): Sweet and savory base for the dipping sauce, lending richness.
Smooth peanut butter (1 tablespoon): Gives creaminess and nutty depth to the sauce.
Rice wine vinegar (1 teaspoon): Adds tanginess to balance the sweetness of the dipping sauce.
Soy sauce (1 teaspoon): Provides salty umami notes enhancing overall flavor.
Toasted sesame oil (½ teaspoon): Imparts a toasty aroma and subtle richness in the dipping sauce.
Garlic powder (¼ teaspoon): Adds a mild savory undertone to the sauce.
Onion powder (¼ teaspoon): Rounds out the sauce with subtle depth of flavor.

Instructions

Cook the Shrimp: Start by bringing a pot of lightly salted water to a boil. Quickly cook the shrimp for 2–3 minutes until they turn pink and opaque, ensuring they remain tender and juicy. Drain and allow them to cool slightly, then slice each shrimp in half lengthwise for easier rolling and an attractive presentation.
Prepare the Fillings: Cook the vermicelli rice noodles according to package instructions, then drain and rinse with cold water to cool. Chop the cilantro, mint, and scallions finely. Arrange all the prepared fillings—including lettuce, bean sprouts, herbs, scallions, noodles, and shrimp—in separate bowls for an organized assembly process.
Soften the Rice Paper Wrappers: Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10–15 seconds until it softens but still retains some firmness, since it will continue to soften as you assemble. Lay the softened wrapper flat on a clean surface, ready for filling.
Assemble the Rolls: Place a layer of shredded lettuce on the bottom third of the wrapper, followed by a small handful of vermicelli noodles and fresh bean sprouts. Scatter chopped cilantro, mint, and sliced scallions over the top for bright herbal notes. Finally, arrange 3–4 shrimp halves pink side down for a beautiful visual finish. Fold the bottom of the wrapper up over the fillings, then fold in the sides and roll tightly to form a neat roll similar to a burrito. Repeat the process until all rolls are assembled.
Make the Peanut-Hoisin Dipping Sauce: Whisk together the hoisin sauce, smooth peanut butter, rice wine vinegar, soy sauce, toasted sesame oil, garlic powder, and onion powder until smooth and well combined. If the sauce is too thick, slowly add 1–2 teaspoons of warm water to reach desired consistency. This rich, creamy sauce perfectly complements the fresh rolls with its sweet-savory balance.

You Must Know

To keep rice paper rolls from sticking or drying out, cover them with a damp paper towel after assembling.
Preparing fillings in advance makes assembly quick and stress-free.
The rolls are best eaten the same day to retain freshness and optimal texture.

Storage Tips

Store any leftover rolls wrapped tightly in plastic wrap and covered with a damp paper towel in an airtight container in the refrigerator. Consume within 1 day for the best texture; rice paper can become tough if stored too long.

Serving Suggestions

Serve Vietnamese Salad Rolls fresh with the peanut-hoisin dipping sauce on the side. Garnish the sauce with crushed peanuts or a sprinkle of chili flakes for extra texture and heat if desired. Pair with a light Vietnamese iced coffee or jasmine tea for a refreshing meal experience.

Professional Tips

Adding thinly sliced cucumber or avocado gives extra crunch and creaminess respectively.
For a vegetarian version, swap shrimp with firm tofu or extra vegetables like bell pepper and carrot.
Keep remaining rolls covered with a damp cloth to maintain pliability throughout serving.

FAQs

Can I make these rolls ahead of time?: It’s best to assemble just before serving but rolls can be wrapped tightly and refrigerated for a few hours. Avoid making more than a day ahead to prevent sogginess.
What can I substitute for shrimp?: Try tofu for a vegetarian alternative or cooked chicken, pork, or even extra veggies like avocado slices for variety.
How do I soften rice paper wrappers properly?: Soak each wrapper quickly in warm water (about 10-15 seconds) just until it becomes pliable but not too soft to prevent tearing during rolling.
Can I store leftover dipping sauce?: Yes, keep the peanut-hoisin sauce in an airtight container in the fridge up to 5 days. Stir before serving as it may thicken.
Are there any common allergens in this dish?: This dish contains shellfish (shrimp), peanuts (in sauce), and soy (soy sauce, hoisin). Substitute ingredients accordingly for allergies.
Can I freeze Vietnamese Salad Rolls?: Freezing is not recommended as rice paper texture suffers and fillings taste changes once thawed.
What is the best way to serve these rolls?: Serve immediately after assembly with dipping sauce on the side and garnished with crushed peanuts or chili flakes for extra flavor.