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.
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.