Vietnamese Shrimp Salad Rolls with Spicy Peanut Sauce

Vietnamese Shrimp Salad Rolls on a white plate with fresh herbs around it and a small bowl of peanut dipping sauce.

5 from 1 vote

Vietnamese Shrimp Salad Rolls with Spicy Peanut Sauce

Fresh, colorful, and bursting with flavor, these Vietnamese Shrimp Salad Rolls with Spicy Peanut Dipping Sauce are a light yet satisfying dish perfect for warmer days, casual lunches, or as a beautiful appetizer for gatherings.

Prep Time30

Cook Time5

Total Time35

Course: Appetizer

Cuisine: Vietnamese

Servings: rolls

Calories: 169kcal

Author: Tammi

Ingredients

For the Rolls

8 large rice paper wrappers
4 oz vermicelli noodles
24 large cooked shrimp peeled
green leaf lettuce
8 green onions trimmed
1 cup bean sprouts
1 cup pea shoots or microgreens
1 small cucumber julienned
1 medium carrot julienned
fresh mint leaves optional
fresh cilantro optional

For the Spicy Peanut Dipping Sauce

⅓ cup crunchy peanut butter
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sesame oil
1-2 tsp sriracha or chili sauce to taste
1-2 tsp warm water to thin

Instructions

Cook the Noodles
Bring a pot of water to a boil. Add the rice vermicelli noodles and cook according to the package instructions, usually about 3–4 minutes. Drain and rinse under cold water. Set aside.
Prepare the Dipping Sauce
In a small bowl, whisk together the peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, and sriracha. Add warm water a little at a time, whisking until you reach a smooth, pourable consistency. Set aside.
Soften the Rice Paper
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for 5–10 seconds, just until it becomes pliable. Be careful not to over-soak; the wrapper will continue to soften as you assemble.
Assemble the Rolls
Place the softened rice paper on a cutting board or clean surface.In the lower third of the wrapper, arrange 3 shrimp along with a few mint and cilantro leaves, if using. Top with a piece of lettuce, a small amount of carrot, green onion, cucumber, bean sprouts, pea shoots, and a small bundle of vermicelli noodles.Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly like a burrito.Repeat with the remaining wrappers and fillings.
Serve
Arrange the spring rolls on a lightly oiled platter or a tray lined with lettuce leaves to prevent sticking. Serve immediately with the spicy peanut dipping sauce on the side.

Notes

Storage - Spring rolls are best enjoyed fresh, but you can store them in the refrigerator for up to 4 hours. Cover them with a damp towel and then wrap in plastic wrap to keep them from drying out.

Nutrition