Vietnamese Shrimp Salad Rolls with Spicy Peanut Sauce
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For experience cook, Vietnamese Shrimp Salad Rolls with Spicy Peanut Sauce
The taste is out of this world
Fresh, colourful, and full of flavour, these light Vietnamese-style salad rolls are perfect for warm weather, casual lunches, or as an impressive starter for guests.
Bring a pot of water to the boil. Add the rice vermicelli and cook for about 3–4 minutes (or follow the packet instructions). Drain and rinse under cold water. Set aside.
In a small bowl, mix together the peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, and sriracha. Slowly add warm water until the sauce is smooth and easy to pour. Set aside.
Fill a wide shallow bowl or tray with warm water. Dip one rice paper sheet into the water for about 5–10 seconds—just until soft and flexible. Don’t soak for too long, as it will keep softening while you work.
Place the softened rice paper on a clean surface. On the bottom third of the wrapper, layer 3 prawns, a few mint or coriander leaves (if using), then some lettuce, carrot, spring onion, cucumber, bean sprouts, pea shoots, and a small amount of noodles.
Fold the bottom of the wrapper over the filling, fold in the sides, and roll it up tightly like a burrito. Repeat for the remaining rolls.
Place the finished rolls on a tray lined with lettuce leaves or lightly oiled to prevent sticking. Serve right away with the spicy peanut dipping sauce.
These rolls are best fresh, but if needed, you can refrigerate them for up to 4 hours. Cover with a damp tea towel and wrap in plastic wrap to keep them from drying out.
Recipe from My Organized Chaos
The taste is out of this world
Vietnamese Shrimp Salad Rolls with Spicy Peanut Sauce
Fresh, colourful, and full of flavour, these light Vietnamese-style salad rolls are perfect for warm weather, casual lunches, or as an impressive starter for guests.
Time
- Prep: 30 minutes
- Cook: 5 minutes
- Total: 35 minutes
Makes: 8 rolls
Cuisine: Vietnamese
Course: Appetiser
Ingredients
For the Salad Rolls:
- 8 large rice paper wrappers
- 115g rice vermicelli noodles
- 24 cooked prawns, peeled
- Green leaf lettuce, torn into pieces
- 8 spring onions, ends trimmed
- 1 cup bean sprouts
- 1 cup pea shoots or microgreens
- 1 small cucumber, cut into thin matchsticks
- 1 medium carrot, cut into thin matchsticks
- Fresh mint leaves (optional)
- Fresh coriander leaves (optional)
For the Spicy Peanut Dipping Sauce:
- 80g crunchy peanut butter (about ⅓ cup)
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1–2 teaspoons sriracha or chilli sauce (to taste)
- 1–2 teaspoons warm water (to thin)
Instructions
1. Cook the Vermicelli
Bring a pot of water to the boil. Add the rice vermicelli and cook for about 3–4 minutes (or follow the packet instructions). Drain and rinse under cold water. Set aside.
2. Make the Peanut Sauce
In a small bowl, mix together the peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, and sriracha. Slowly add warm water until the sauce is smooth and easy to pour. Set aside.
3. Soften the Rice Paper
Fill a wide shallow bowl or tray with warm water. Dip one rice paper sheet into the water for about 5–10 seconds—just until soft and flexible. Don’t soak for too long, as it will keep softening while you work.
4. Assemble the Rolls
Place the softened rice paper on a clean surface. On the bottom third of the wrapper, layer 3 prawns, a few mint or coriander leaves (if using), then some lettuce, carrot, spring onion, cucumber, bean sprouts, pea shoots, and a small amount of noodles.
Fold the bottom of the wrapper over the filling, fold in the sides, and roll it up tightly like a burrito. Repeat for the remaining rolls.
5. Serve
Place the finished rolls on a tray lined with lettuce leaves or lightly oiled to prevent sticking. Serve right away with the spicy peanut dipping sauce.
Tips for Storage
These rolls are best fresh, but if needed, you can refrigerate them for up to 4 hours. Cover with a damp tea towel and wrap in plastic wrap to keep them from drying out.
Nutrition
Serving: 8g | Calories: 169kcal | Carbohydrates: 17g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 516mg | Potassium: 241mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1588IU | Vitamin C: 26mg | Calcium: 47mg | Iron: 1mgRecipe from My Organized Chaos
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