Fresh Vietnamese Salad Rolls

Bursting with vibrant flavors and fresh, wholesome ingredients, these Fresh Vietnamese Salad Rolls are a healthy and delicious appetizer or light meal. Delicate rice paper wrappers encase a colorful medley of marinated carrot and cucumber, tender vermicelli noodles, fragrant mint and cilantro, crisp lettuce, and succulent shrimp for a perfect balance of textures and tastes. Served with a creamy peanut dipping sauce, this recipe is a delightful combination of sweet, savory, and tangy flavors. Ready in just 45 minutes, these salad rolls are not only visually stunning but also easy to prepare, making them ideal for parties, picnics, or a refreshing snack. Both gluten-free and light, these rolls are a great way to bring a touch of Vietnamese cuisine to your table.

Nutriscore Rating: 79/100

Prep Time:45 mins

Cook Time:5 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 pieces Rice paper wrappers
• 12 large Cooked shrimp
• 50 grams Vermicelli noodles
• 1 medium Carrot
• 1 small Cucumber
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 6 large Lettuce leaves
• 2 tablespoons Rice vinegar
• 1 tablespoon Soy sauce
• 3 tablespoons Peanut butter
• 2 tablespoons Hoisin sauce
• 3 tablespoons Warm water
• 2 tablespoons Chopped peanuts

Directions

Step 1

Prepare the vermicelli noodles according to package instructions, usually involving soaking in hot water until softened, then draining and rinsing with cold water.

Step 2

Peel the carrot and cut into thin julienne strips. Cut the cucumber in half lengthwise, remove the seeds, and slice into thin strips.

Step 3

In a medium bowl, mix the rice vinegar and soy sauce. Add the carrot and cucumber strips, tossing thoroughly to coat. Let them marinate for about 15 minutes.

Step 4

For the peanut dipping sauce, in a small bowl, whisk together the peanut butter, hoisin sauce, and warm water until smooth and combined.

Step 5

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until pliable.

Step 6

Place the softened wrapper on a clean, damp kitchen towel. Arrange a piece of lettuce, a few strips of marinated carrot and cucumber, some vermicelli noodles, 2 mint leaves, and 2 cilantro leaves towards one end of the wrapper.

Step 7

Place two pieces of cooked shrimp on top of the filling.

Step 8

Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly but carefully to form a roll.

Step 9

Repeat the process with the remaining ingredients, placing the finished rolls on a platter and covering them with a damp paper towel to keep them moist.

Step 10

Serve the salad rolls with the prepared peanut dipping sauce, garnished with chopped peanuts if desired.

Nutrition Facts

Serving size	1005.1 grams (1005.1g)

Amount per serving	% Daily Value*
Calories	1457

Total Fat 42.70g	55%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 6.60g
Cholesterol 361mg	120%
Sodium 1772mg	77%
Total Carbohydrate 209.90g	76%
Dietary Fiber 23.60g	84%
Total Sugars 26.10g
Protein 81.90g	164%

Vitamin D 0IU	0%
Calcium 702mg	54%
Iron 22mg	123%
Potassium 1996mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 21.1%

Carbs: 54.1%