Vietnamese salad rolls


Salad rolls look fancy, but they’re really not that complicated. They use simple and mostly inexpensive ingredients and are served cold, so you can take them with you to enjoy on the road.


1 pk noodles (vermicelli rice noodles)
1⁄2 lb shrimp (cooked and peeled)
1 carrot (in julienne)
1 hd lettuce (small iceber lettuce, shredded)
  water (for boiling noodles and soak rice paper)


  1. Cook the vermicelli according to the package directions. Then rinse with cold water and strain.
  2. Peel and remove the tails from the shrimp. Then cut them in half lengthwise, so you have a flat bottom to each piece.
  3. Get your julienned carrots and lettuce pieces ready.
  4. Now fill a large skillet or dish with a few inches of water.
  5. Dip one sheet of the rice paper into the water for a few seconds to soften.
  6. Put the wet paper onto a rolling surface (a cutting board works well) and top with vermicelli, lettuce, shrimp and carrots.
  7. Take the sides of each wrapper and fold them inward. Then take the bottom and fold it upward. Then roll the wrapper closed.
  8. Repeat with the rest of the rice paper.
  9. Serve with a dip sauce and enjoy.


The skillet or dish needs to be large enough to put the rice paper in as the water will soften the paper, so you can make your roll.

When you dip the rice paper, don’t wait too long or the paper will be too soft and will break. After a few tries, you’ll know exactly how long you should dip the papers.

Peanut sauce is a good acompaniment for Vietnamese salad rolls.

4 servings
Preparation time
Cooking time
Total time
35 minutes