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Vietnamese Salad Rolls


Special Diet



Appetizer, Dips & Snacks

Main Ingredient

Seafood, Vegetables




  • 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


  • 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. Serve the rolls and sauce.
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* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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