Dive into veggie and protein-packed spring rolls in minutes with simple tips and tricks that'll have you rolling like a pro in no time! These homemade Vietnamese Shrimp Salad Rolls with creamy peanut sauce are a rainbow-colored meal that's full of exciting textures and flavors in every bite - your friends and family will love you for them!
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Vietnamese spring rolls are so fun to make with friends or family for dinner AND it's budget-friendly and healthy too! Serve it with creamy peanut sauce and *chef's kiss*
If you love salmon (like me!), my homemade Baked Salmon Summer Rolls always disappear faster than they're made. I've been making this a couple of times a week now because it's THAT GOOD!
If you're craving chicken, my Grilled Lemongrass Chicken Vermicelli Bowl is so refreshing and filling. Plus, it's fun to put together in big groups when everyone can build their own bowls!
Ingredients for Vietnamese Salad Rolls
- Shrimp: Large or jumbo juicy shrimp for this recipe is perfect and buying them already deveined saves time too.
- Rice Paper: I like using the Three Ladies rice paper brand for homemade salad rolls because I love its chewy texture and it's much more forgiving than other brands. It has a nice stretch and I found it less likely to rip compared to other brands I've tried. Some rice paper brands will rip inevitably rip over time.
- Noodles: Dried thin vermicelli rice noodles can be found in local Asian markets.
- Vegetables: For this recipe, I like using butter lettuce, shredded carrots, cucumbers, cilantro, basil, and mint. See below for additional filling mix-ins!
How to Make Shrimp Salad Rolls
Vietnamese spring rolls are fresh, crunchy, slightly chewy, and may seem intimidating to make but don't worry! Assembling these homemade fresh spring rolls is so easy you'll be rollin' like a pro with your homies!
Yep, these Vietnamese Shrimp Salad rolls are always so fun to make in big groups! My friends and I would get together in the living room with all the fillings laid out on the table. We’d catch up while rolling away and eating dinner. It was always SO fun!
Step 1. Cook Shrimp & Noodles
Season the shrimp and cook them until they're pink and charred. They shouldn't take longer than a couple of minutes, try to avoid overcooking to keep them plump, not small and rubbery.
Allow them to rest for about 5 minutes to keep them juicy then slice them lengthwise. Set aside. Cook the vermicelli noodles according to the package's instructions. Drain and set aside.
Step 2: Slice Vegetables & Herbs
Thinly slice your vegetables and herbs. The thinner and more flexible the vegetables are, the easier they'll be to roll later.
Step 3: Rock & Roll
Dip the rice paper into warm water until it's pliable (NOT soggy), then lay it on a clean damp surface for easier rolling. Add lettuce to the bottom of the rice paper, leaving about 2 inches on either side of the edges.
Pre-roll the filling by stacking the noodles, vegetables, and herbs on top of the lettuce then roll up the filling in the lettuce. This will help make rolling easier and reduce the risk of ripping the rice paper.
Bring the bottom of the rice paper over the filling to begin rolling as snugly as possible without ripping until about halfway up the rice paper.
Place a row of sliced shrimp charred side down, bring the sides towards the center.
Continue rolling upwards, while continuing to keep the roll taught, until you reach the top of the rice paper to seal.
Expert Tips for Wrapping
- Practice Roll: The first homemade spring roll rarely comes out perfect and is usually the practice roll. Trust me, it gets much easier the more you practice!
- Double Up: It's no secret that rice paper can rip. To create an extra barrier, you can double up the rice paper to help prevent that. It'll create a chewier roll that's still just as delicious! Dip the first rice paper sheet in water then lay it on a clean damp surface. Wet the second rice paper sheet, layer it on top, then follow the rest of the process as usual.
- Don't Oversoak: The rice paper should be dipped in water until it's pliable, not soggy. The rice paper will continue to soften as you build your summer roll.
- Resist Overstuffing: There's nothing like a plump spring roll, however, try to resist the urge to overfill your spring roll so it's easier to roll. You also reduce the risk of ripping the delicate rice paper.
- Pre-Roll Then Roll Tight: Use the lettuce to roll up the vegetables so they're easier to manage, then roll that up with the shrimp on the rice paper. The tighter you can get the rolls without ripping, the easier it’ll be to eat without them falling apart. Like anything else, it gets easier with practice!
- Prevent Sticking: As you continue wrapping your spring rolls, make sure the finished spring rolls aren't touching each other unless they're wrapped in plastic wrap. The rice paper becomes sticky over time and you'll risk ripping the rice paper if you try separating them. Don't let your hard work go to waste!
Variations & Substitutions
The best part of making these homemade Vietnamese salad rolls at home is that they're SO customizable - Don't be afraid to get creative! It's also a great way to use up any leftover protein and veggies hanging out in the back of the fridge that needs to be used up
Protein & Vegetables
Feel free to mix in or swap out the shrimp and vegetables with any of your favorites to make your version of the BEST homemade salad rolls. Here are a few ideas for filling swaps:
- Grilled pork
- Marinated tofu
- Red cabbage
- Garlic chives
- Bean sprouts
Noodles
Adding vermicelli noodles is a great way to add more chewy texture while also making your homemade shrimp salad rolls even more filling! They can be omitted though if you're looking to keep these bad boys lower carb.
Dipping Sauce
Creamy peanut sauce is a popular pairing with shrimp spring rolls - and for good reason! If you'd like a dipping sauce that's not so heavy, nuoc cham sauce is a fantastic option! It's sweet, salty, and zesty - what's not to love??
Make-Ahead & Storing
Homemade spring rolls are best enjoyed fresh, however, you can make them up to 24 hours ahead of time.
If you need to make these Vietnamese summer rolls further in advance, store the sliced vegetables, herbs, and cooked shrimp separately in the fridge. Roll them up in rice paper up to 24 hours in advance then wrap them individually in plastic wrap and store them in the fridge.
If the rice paper hardens, dampen it with a little water to soften it again, and enjoy!
FAQ's
Juicy jumbo shrimp, fresh vegetables, and herbs are wrapped in chewy rice paper to make shrimp salad rolls. The beauty of making them homemade though is that you can customize them to your tastebuds! Mix in or swap out any of your favorite vegetables or protein to make your version of the best salad rolls!
Yes! Grilled pork is another popular choice and I love caramelized baked salmon spring rolls, however, swap it out with any of your favorite proteins.
Homemade Vietnamese Shrimp Salad Rolls taste best the day they are made, but they can be stored in the refrigerator for up to 2 days. Wrap each roll individually in plastic wrap (to keep the wrappers soft and prevent them from sticking together) and store them in the fridge.
Yes! They're packed with nutrients from fresh vegetables and lean protein. You can omit the rice noodles to make them lower carb and save the extra calories!
Spring rolls are wrapped in a rice paper wrapper that's been dipped in water to make it pliable before being stuffed with filling. It's served fresh and chilled, usually with a creamy peanut sauce on the side.
Egg rolls, on the other hand, are filled with protein and / or vegetables, deep-fried, and served hot.
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Vietnamese Shrimp Salad Rolls with Peanut Sauce
Ingredients
Shrimp
- 8 oz large or jump shrimp deveined & peeled
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon soy sauce
- ½ teaspoon fish sauce
Ingredients
- rice paper sheets
- 1 head butter lettuce* leaves separated
- 2 carrots thinly sliced
- 2 red bell peppers thinly sliced
- 2 cucumbers thinly sliced
- handful basil
- handful mint
- peanut sauce for serving
Instructions
The Shrimp
- In a mixing bowl, combine the shrimp with the spices, soy sauce, and fish.
- Heat a large pan on medium-high heat then add about a tablespoon of oil. Add in the shrimp and cook for a few minutes. They should be pink and slightly charred. Remove them from the pan, allow them to cool for about 5 minutes, then cut them length-wise. Set aside.
To Assemble
- Have a large bowl of warm water handy. Dip and rotate the rice paper sheets a few times in the water until it’s pliable - not soggy! Place the rice paper on a clean slightly wet surface to prevent sticking.
- Optional: Wet another rice paper sheet and lay it on top. Doubling the rice paper sheets makes the shrimp summer rolls less likely to rip and gives a chewier texture!
- Lay lettuce at the bottom of the rice paper then stack your vegetables and herbs on top of it. Use the lettuce to roll and bundle up the vegetable so it's easier to manage. Try to avoid overstuffing, otherwise, it'll be harder to roll and easier to rip.
- Place a row of sliced shrimp right above the vegetables, the charred side down.
- Bring the sides of the rice paper towards the center then wrap the bottom of the rice paper over the vegetables and pull gently but firmly. You want to make this part as snug as possible without ripping the rice paper. Continue rolling upwards, while continuing to keep the roll taught, until you reach the top of the rice paper to seal.
- Serve immediately with peanut sauce or hoisin sauce. Enjoy!
Notes
- Rice Paper Sheets: Rice paper sheets come in various sizes, so you can choose whichever you think is best, depending on how small / large you like your spring rolls. There's no wrong answer!
- Fillings: Feel free to be creative and add in your favorite veggies and herbs! Spring rolls are also a great way to use up any protein and veggies you need to clear out in your fridge.
- Lettuce: Soft pliable lettuce like butter lettuce works well for Vietnamese Salad Rolls because they're easier to roll compared to crunchier lettuce, such as Romaine.
- Shrimp Salad Rolls Wrapping Tips:
- Don't Oversoak: The rice paper should be dipped in water until it's pliable, not soggy. The rice paper will continue to soften as you build your summer roll.
- Resist Overstuffing: There's nothing like a plump spring roll, however, try to resist the urge to overfill your spring roll so it's easier to roll. You also reduce the risk of ripping the delicate rice paper.
- Pre-Roll Then Roll Tight: Use the lettuce to roll up the vegetables so they're easier to manage, then roll that up with the shrimp on the rice paper. The tighter you can get the rolls without ripping, the easier it’ll be to eat without them falling apart. Like anything else, it gets easier with practice!
- Make it Lower Carb: The thin rice noodles add a nice chewy texture while making the salad rolls more filling. You can omit them though if you'd like to keep the rolls lower carb.
- Make-Ahead & Storing: Homemade spring rolls are best enjoyed fresh, however, you can make them up to 24 hours ahead of time. If you need to make the summer rolls further in advance, store the sliced vegetables, herbs, and cooked shrimp separately in the fridge. Roll them up in rice paper up to 24 hours in advance then wrap them individually in plastic wrap and store them in the fridge. If the rice paper hardens, dampen it with a little water to soften it again, and enjoy!
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Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
I help you create delicious quick & easy Asian & Asian-inspired recipes in the comfort of your own home! I'm a firm believer that just because you're short on time, doesn't mean you have to sacrifice flavor.
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