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  • Writer's pictureJenn Clayton

Vietnamese Salad Rolls

Fresh, delicious and a GREAT way to get in protein and veggies!!

Makes a great meal prep!! The peanut sauce is delish and makes this recipe! Yummy!

Full recipe in video below


For the rolls: 4 pkg rice vermicelli noodles

4 sheets large round rice paper

Lettuce and cucumber

24 medium shrimp cooked, de-veined and sliced in half

Peanut Dipping Sauce:

  • 1 tablespoon peanut butter or tahini

  • 1 tablespoon soy sauce

  • 1-2 teaspoon granulated sugar substitute

  • 1-2 tablespoon hot water

  • sesame seeds optional

  • 1 teaspoon chili oil optional

  • Cook the vermicelli noodles according to the package. Rinse and drain the noodles. Set aside.

  • Boil some hot water in a kettle.

  • Have a large heat-proof shallow dish (or pan) that can cover the size of the rice paper ready.

  • Next, have a similar sized clean plate for rolling.

  • Carefully pour the boiling water into the shallow dish.

  • Take a sheet of rice paper and quickly dip it into the hot water. Be careful not to burn your hands.

  • Place the softened rice paper onto the clean plate. Add the leafy greens, rice noodles, herbs and protein towards the bottom 3rd of the paper.

  • Starting at the bottom, gently take the rice paper and pull it over the filling. Tuck in both sides, and continue to roll.

  • Serve with peanut sauce or nuoc cham and enjoy immediately. Repeat with the remaining.

Make the peanut sauce:

  • In a small bowl, combine the peanut butter, soy sauce, sugar and give it a stir.

  • Add in a little hot water to loosen. Adjust seasonings to taste.

  • Garnish with sesame seeds if you wish.

  • For a spicy kick, add a little chili oil.

4 Rolls:

146 calories

2g fat

27g carbs

8g protein

Recipe inspiration from sift&

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