• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mikha Eats
  • Recipes
  • Subscribe
  • Contact
  • About
  • TikTok
  • Instagram
  • Pinterest
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Subscribe
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Subscribe
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes » Healthy Recipes

    Vietnamese Shrimp Salad Rolls with Peanut Sauce

    Published: Aug 9, 2022 by mikhaeats · This post may contain affiliate links

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • WhatsApp
    Jump to Recipe Print Recipe

    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!

    Picking up shrimp summer roll next to peanut sauce.
    Jump to:
    • Ingredients for Vietnamese Salad Rolls
    • How to Make Shrimp Salad Rolls
    • Expert Tips for Wrapping
    • Variations & Substitutions
    • Make-Ahead & Storing
    • FAQ's
    • More Easy Healthy Recipes You'll Love!
    • Vietnamese Shrimp Salad Rolls with Peanut Sauce

    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!
    Ingredients for Vietnamese Shrimp Summer Rolls.

    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.

    Steps to cook shrimp for shrimp spring rolls.

    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.

    Steps to begin rolling spring rolls.

    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.

    Steps to add shrimp to summer rolls.

    Continue rolling upwards, while continuing to keep the roll taught, until you reach the top of the rice paper to seal.

    Finished rolling spring roll.

    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!
    Plate of summer rolls with peanut sauce.

    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??

    Dipping vietnamese summer roll in peanut sauce.

    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

    What do you put in shrimp salad rolls?

    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!

    Can I substitute the shrimp?

    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.

    How do you keep homemade spring rolls fresh?

    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.

    Are shrimp salad rolls healthy?

    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!

    What's the difference between spring rolls and egg rolls?

    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.

    More Easy Healthy Recipes You'll Love!

    • Air Fryer Miso Ginger Salmon
    • Miso Roasted Cauliflower
    • Cauliflower Kimchi Fried Rice
    • Spicy Tuna Poke (5 Ingredients Only!)

    Did You Make This Recipe & Hungry for More?

    Follow along @MikhaEats on Instagram and Tiktok for drool-worthy step-by-step videos. Tag @MikhaEats on Instagram stories for a chance to be featured!

    And don't forget to rate this recipe with 5 stars below so others can enjoy it as well!

    Picking up Vietnamese shrimp summer roll.

    Vietnamese Shrimp Salad Rolls with Peanut Sauce

    Author: Mikha S.
    Course: Appetizer, Side Dish, Snack
    Cuisine: Asian
    These fresh spring rolls are crunchy, light, and fun to put together! They're perfect for summertime since it's so light and easy to eat on the go!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 20 mins
    Total Time 45 mins
    Servings 4 servings
    Calories 66 kcal

    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!
    Pin Recipe
    TRIED THIS RECIPE & LOVED IT?Tag @MikhaEats on Instagram for a chance to be featured & follow along for more yummy eats! ↓↓↓
    Instagram Tiktok

    Nutrition

    Serving: 100gCalories: 66kcalCarbohydrates: 5gProtein: 9gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 71mgSodium: 721mgPotassium: 314mgFiber: 1gSugar: 2gVitamin A: 379IUVitamin C: 15mgCalcium: 61mgIron: 1mg

    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. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.

    Keywords: fresh spring rolls recipe, How to Make fresh Spring Rolls
    Mikha using chopsticks to eat a bowl of noodles.

    HEY, I'M MIKHA!

    ...A fellow food lover who loves cooking up a delicious storm in the kitchen - and of course eating! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal made with love, for the people you love - no matter your skill level & without spending all day in the kitchen.

    Now come on - Grab a seat & let's eat!

    • Instagram
    • TikTok
    • Pinterest

    More About Me →

    15-MINUTE RECIPES FOR BUSY WEEKNIGHTS

    Dinner is planned for you this week with this FREE e-book so you can relax & unwind!

    We respect your privacy - no spam EVER & unsubscribe anytime.

    SUCCESS!

    Check your inbox - Good things are on the way!

    .

    Trending Recipes

    • Miso Mushrooms (with Soy Sauce)
    • Spicy Edamame with Garlic
    • Korean Spicy Braised Tofu (Dubu Jorim)
    • Sinigang Na Manok (with Chicken)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Mikha eating spicy noodles from a bowl.

    HEY FRIEND, I'M MIKHA!

    ...A fellow food lover who loves cooking up a delicious storm in the kitchen - and of course eating! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal made with love, for the people you love - no matter your skill level & without spending all day in the kitchen.

    Now come on - Grab a seat & let's eat!

    More About Me →

    Follow for More
    Drool-Worthy Content!

    Pinterest
    TikTok
    Instagram

    Date Night Dinners

    • Mentaiko Pasta Sauce
    • Chinese Steamed Fish
    • Chicken Katsu Curry Recipe
    • Vegetarian Udon Noodle Stir Fry (Yaki Udon)

    Popular Recipes

    • Stir Fry Eggplant Tofu
    • BEST Hawaiian Garlic Shrimp Recipe
    • EASIEST Chili Oil Garlic Noodles
    • Japanese Egg Salad Sandwich (Tamago Sando)

    Footer

    ↑ back to top

    Quick Links

    Explore Recipes

    Shop Kitchen Essentials

    About Mikha

    Privacy Policy

    Keep in Touch!

    Get in Touch!

    Subscribe

    Pinterest

    Instagram

    Tiktok

    Mikha Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Copyright © 2022 MIKHA EATS