Colorful Salad Rolls with Shrimp and Peanut Sauce

If you’re looking for a light, refreshing, and healthy recipe that’s perfect for easy meals, family dinner ideas, or party appetizers, these salad rolls with shrimp are the ultimate choice. Sometimes called salad rolls recipe, summer rolls, spring rolls, rice paper rolls, or Thai salad rolls, this classic dish is packed with vibrant salad rolls ingredients like crisp vegetables, fresh herbs, vermicelli noodles, and juicy shrimp, all wrapped tightly in delicate rice paper rolls fillings.

Unlike fried spring rolls, these low-calorie salad rolls are served fresh and chilled, making them an excellent choice for hot summer days, healthy lunch boxes, or even a quick appetizer for guests. And the best part? You can dip them in a creamy, flavorful salad rolls with peanut sauce that balances savory, sweet, and slightly tangy notes.

Whether you’re searching for a fresh Vietnamese-inspired dish, an easy appetizer, or versatile family-friendly dinner ideas, these shrimp salad rolls deliver both nutrition and flavor. Plus, they’re naturally gluten-free, customizable, and adaptable for vegetarian versions—making them one of the most versatile recipes you can add to your weekly meal plan.

Salad Rolls with Shrimp Recipe Overview

Nutritional Information

per 1 salad roll serving

These shrimp salad rolls are a healthy, low‑calorie option with lean protein from shrimp, fiber from fresh vegetables, and energy‑boosting carbs from vermicelli noodles. The peanut sauce contributes healthy fats—and can be adjusted for lower sodium or sugar by using low‑sodium soy sauce or reducing sweet chili sauce.

Ingredients

Salad Rolls

• 20 rice paper wrappers (bánh tráng)
• 1 cup cooked shrimp (large or jumbo, peeled and deveined)
• 1 cup vermicelli rice noodles, cooked per package directions
• 1 cup shredded carrot and/or cucumber matchsticks
• 1 cup soft lettuce leaves or bean sprouts
• 1 cup shredded purple cabbage
• ½ bunch fresh herbs: mint, cilantro, and/or basil

Peanut Dipping Sauce

• ½ cup smooth peanut butter
• ½ cup soy sauce (or gluten-free tamari)
• ½ cup sweet chili sauce (or adjust for sweetness)
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 2 tsp fresh ginger, minced
• ¼ cup vegetable oil
• 1–3 tsp sambal oelek (optional for spice)

Ingredient Swaps & Variations

• Protein: Substitute shrimp with tofu, grilled pork, or caramelized salmon.
• Noodles: Omit noodles for lower‑carb rolls.
• Herbs: Use any combination of basil, mint, or cilantro.
• Sauce: For lighter or different flavor, try Vietnamese fish sauce (nước chấm), hoisin-based sauce, or create a peanut‑hoisin blend.
• Double-wrapping: Prevent rice paper tears by layering two soaked wrappers.

Instructions

1. Prep
   • Cook vermicelli noodles and drain well.
2. Arrange Fillings
   • Lay out shrimp, noodles, vegetables, and herbs on a platter for easy assembly.
3. Soften Rice Paper
   • Dip one wrapper in warm water for ~10 seconds until just pliable. (Double up for sturdiness if desired).
4. Assemble
   • Place on a flat surface. Near the edge closest to you, layer shrimp, herbs, noodles, and vegetables.
   • Fold in sides, tuck the near edge over fillings, and roll away like a burrito.
5. Repeat
   • Continue until all rolls are made.
6. Make Peanut Sauce
   • Blend peanut butter, soy sauce, sweet chili sauce, lime juice, garlic, and ginger until smooth.
   • Add oil and sambal oelek, blend until emulsified. Chill until serving.
7. To Serve
   • Present rolls with peanut sauce on the side. Best eaten soon after assembling to preserve texture.

These salad rolls with shrimp combine refreshing flavors, crunchy textures, and satisfying protein—perfect for a light lunch or appetizer. The colorful, customizable fillings and creamy peanut sauce make them ideal for gatherings or casual meals. They’re healthy, gluten‑free, and fun to assemble with friends or family.

Salad Rolls with Shrimp Recipe Card

Colorful Salad Rolls with Shrimp and Peanut Sauce

Kenshah K.

If you’re looking for a light, refreshing, and healthy recipe that’s perfect for easy meals, family dinner ideas, or party appetizers, these salad rolls with shrimp are the ultimate choice. Sometimes called salad rolls recipe, summer rolls, spring rolls, rice paper rolls, or Thai salad rolls, this classic dish is packed with vibrant salad rolls ingredients like crisp vegetables, fresh herbs, vermicelli noodles, and juicy shrimp, all wrapped tightly in delicate rice paper rolls fillings.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine Thai, Vietnamese

Servings 8 Rolls

Calories 405 kcal

Ingredients

  

Salad Rolls

• 20 rice paper wrappers bánh tráng
• 1 cup cooked shrimp large or jumbo, peeled and deveined
• 1 cup vermicelli rice noodles cooked per package directions
• 1 cup shredded carrot and/or cucumber matchsticks
• 1 cup soft lettuce leaves or bean sprouts
• 1 cup shredded purple cabbage
• ½ bunch fresh herbs: mint cilantro, and/or basil

Peanut Dipping Sauce

• ½ cup smooth peanut butter
• ½ cup soy sauce or gluten-free tamari
• ½ cup sweet chili sauce or adjust for sweetness
• 1 tbsp lime juice
• 2 cloves garlic minced
• 2 tsp fresh ginger minced
• ¼ cup vegetable oil
• 1–3 tsp sambal oelek optional for spice

Ingredient Swaps & Variations

• Protein: Substitute shrimp with tofu grilled pork, or caramelized salmon.
• Noodles: Omit noodles for lower‑carb rolls.
• Herbs: Use any combination of basil mint, or cilantro.
• Sauce: For lighter or different flavor try Vietnamese fish sauce (nước chấm), hoisin-based sauce, or create a peanut‑hoisin blend.
• Double-wrapping: Prevent rice paper tears by layering two soaked wrappers.

Instructions

 

Prep

• Cook vermicelli noodles and drain well.
  

Arrange Fillings

• Lay out shrimp, noodles, vegetables, and herbs on a platter for easy assembly.
  

Soften Rice Paper

• Dip one wrapper in warm water for ~10 seconds until just pliable. (Double up for sturdiness if desired).
  

Assemble

• Place on a flat surface. Near the edge closest to you, layer shrimp, herbs, noodles, and vegetables.
  
• Fold in sides, tuck the near edge over fillings, and roll away like a burrito. Repeat: Continue until all rolls are made.
  

Make Peanut Sauce

• Blend peanut butter, soy sauce, sweet chili sauce, lime juice, garlic, and ginger until smooth.
  
• Add oil and sambal oelek, blend until emulsified. Chill until serving.
  

To Serve

• Present rolls with peanut sauce on the side. Best eaten soon after assembling to preserve texture.
  

Notes

• Work Quickly with Rice Paper: Rice paper wrappers soften fast; dip briefly in warm water and assemble immediately to prevent tearing or sticking.
• Double Wrapping Trick: For sturdier rolls that won’t split, use two rice paper sheets stacked together.
• Make Ahead Tip: Salad rolls are best enjoyed fresh the same day, but you can prep fillings up to 24 hours in advance and roll before serving. Store finished rolls under a damp paper towel in an airtight container in the fridge.
• Shrimp Prep: For maximum flavor, poach shrimp in lightly salted water with a splash of lime or ginger before slicing them in half lengthwise.
• Vegetarian Salad Rolls: Replace shrimp with tofu, tempeh, or avocado for rice paper rolls vegetarian versions.
• Low-Calorie Option: Skip the noodles or swap them for spiralized cucumber or zucchini for low calorie salad rolls.
• Dipping Sauce Variations: Instead of peanut sauce, try a classic Vietnamese nước chấm (fish sauce dip), hoisin sauce with chili, or even sesame soy dressing.
• Party Friendly: Arrange all fillings on a platter and let guests roll their own — a fun, hands-on way to serve at gatherings.
• Serving Ideas: These rolls make excellent appetizers, light family dinner ideas, or even healthy meal-prep lunches. Pair with miso soup, Jasmine rice, or an Asian-style salad for a full meal.

Keyword Rice paper rolls fillings, Salad rolls ingredients, Salad rolls recipe, Spring rolls, Summer rolls, Thai salad rolls, Vegetarian rice paper rolls