These Vietnamese Salad Rolls are fresh and light, filled with vermicelli noodles, shrimp and lettuce. Pair with SunButter dipping sauce.
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I have to admit that my eldest is a lot alike me in terms of his food preferences and tastes. For one, he loves noodles, especially Vietnamese pho.
After taekwondo practice one evening, we stopped by the Asian grocery store and since it was near dinner time, I asked him to pick something he wanted to eat. He immediately gravitated toward the Vietnamese cold deli section.
He pointed at the salad rolls.
I asked him, "Are you sure?"
"Yes, Mommy. These are like the ones you make."
To be honest, the ones from the grocery store are really expensive for what's actually in it.
They pile it high with lots of noodles, some lettuce, and a few pieces of shrimp, maybe a couple slices of Vietnamese ham if you're lucky.
But I bought it for him and he ate it heartily when he got home.
Why you'll love this recipe
If you've got a peanut or sesame allergy, you may be put off trying Vietnamese Salad Rolls since it usually comes with a dipping sauce that can have various ingredients such as peanut butter, tahini, soy, or fish sauce.
However, you can make these healthy, fresh Vietnamese Salad Rolls with a peanut-free dipping sauce that has as much flavour.
All you need to do is substitute SunButter instead.
I like using Creamy SunButter for the sauce since its inherent nutty taste (without the nuts) complements the rolls perfectly, and you'll be back for more.
This is one of my favourite ways to eat lighter, and you can put whatever veggies you've got on hand in them.
Add some protein in the form of chicken, or tofu, or add basil for some herb-y freshness. Stick to classic Vietnamese pork cold cuts, if you're a traditionalist.
You really can't go wrong with salad rolls. It's also fun to do present the rice paper, noodles, and fillings on the table and have your guests assemble their own rolls.
Nowadays, you can find rice paper rolls in your local supermarket, but if you're having trouble finding them -- they'll be at the Asian supermarket close to the dried packaged rice noodles.
Other Vietnamese-style recipes you may like
Let me know if you try out my recipe -- tag me on Instagram @siftandsimmer or leave a comment below. What do you like to put inside your salad rolls?
Vietnamese Salad Rolls with Creamy SunButter Dipping Sauce
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 8 sheets rice paper
- a handful of lettuce washed
- 12 cooked shrimp halved
- 150 g rice noodles cooked (I used the thick ones, but you can use whatever you have on hand)
- 1 tablespoon Creamy SunButter
- ½ tablespoon hot boiled water a little more if you like it not as thick
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- ½ teaspoon rice vinegar
- In a large pot, boil about 6 cups of water. Have a large heat-safe shallow dish ready. Carefully pour the boiling water into the shallow dish.
- Grab 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 a large clean plate.
- Place the lettuce, noodles, on the lower 3rd of the rice paper. Starting from the bottom, roll up while tucking in the sides. Place the shrimp near the top of the rice paper, about 2" from the top and continue to roll it up. Repeat with the remaining.
- In a small bowl, add the hot water to the Creamy SunButter and stir well. Add the remaining ingredients and mix until incorporated. If it’s too thick, add a little more hot water to loosen. Adjust seasonings to taste.
- Serve immediately at room temperature.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.