Vietnamese Salad Rolls with Peanut Satay Sauce

By Wednesday, March 20, 2013

One of the most popular things at a Vietnamese restaurant, other than pho, are these rice paper salad rolls.

Vietnamese Salad Rolls 1

You can often get them with cold shrimp or shredded pork, or just with vegetables. They are fresh, light and normally served with a peanut satay sauce for dipping – yum!  My Vietnamese coworker makes them for our office potlucks and I always try to steal an extra roll. She puts both pork AND shrimp in hers!

I recently discovered that they’re a breeze to make, and super inexpensive too. If I’m serving Thai or another Asian dish, I’ll often make them as an appetizer for dinner parties. My Other Half really looks forward to them – especially the sauce

(You might think this recipe is another attempt to remedy the peanut butter hoarding problem… but I assure you, it is not!)

I don’t normally put shrimp or pork in mine – just julienned carrots, cucumber and a couple big basil leaves. You can really put whatever you want in them, but don’t omit the basil. It’s the best part!

I can never seem to get my rolls as tight and uniform as my coworker does… so maybe I will get a tutorial from her sometime. But you can try a few different ways and roll them using whichever method works best for you.

Vietnamese Salad Rolls with Peanut Satay Sauce


  • 8 large dry rice paper wrappers
  • ¼ of a vermicelli package
  • 16 basil leaves
  • 1.5 cups julienned carrots
  • 1.5 cups julienned cucumber


  1. Soak all the vermicelli in a large bowl of hot water. Leave them in the bowl. One at a time, soak the ricer paper wrappers in a large bowl of hot water. Lay them on a clean work surface. Place two basil leaves and a bit of carrot, cucumber and about ½ cup of vermicelli at the edge of the wrapper and roll it up, tucking in the sides and keeping everything tight without breaking the wrapper. Set aside and repeat with seven more rolls.

Mix up a half batch of my Peanut Satay Sauce for dipping and enjoy!


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