Vietnamese Salad Rolls

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  • 8 ounces fresh raw medium shrimp, deveined and tails removed
  • 8 large round rice paper wrappers
  • 8 ounce package rice vermicelli noodles, cooked according to instructions
  • 1 large carrot, julienned thinly
  • 3 Tablespoons Thai basil, chopped
  • 3 Tablespoons fresh mint leaves, chopped
  • 3 Tablespoons fresh cilantro, chopped
  • 4 leaves Romaine lettuce, chopped
  • ½ cup San-J Thai Peanut Sauce


Servings: 4 Appetizer Servings

In a small saucepan, poach the shrimp until pink throughout. Drain and cool. Cut each shrimp in half lengthwise and set aside. Fill a large bowl with warm water. Dip one wrapper in the warm water for 10 seconds to soften. Drain the wrapper of excess water and place in flat on a cutting board. In a row across the center of the wrapper, place 2 shrimp halves, a handful of vermicelli, carrots, basil, mint, cilantro, and lettuce, leaving about 2 inches uncovered on each side. Fold the uncovered sides inward, then tightly roll the wrapper. Repeat with the remaining rolls to make 8 rolls total. Heat the San-J Thai Peanut Sauce, if desired, by placing the sauce in a microwaveable bowl and heat on medium for 1 minute.

Product Used

Thai Peanut Sauce

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