Vietnamese Salad Rolls

Fresh and flexible recipe which lends itself to quick and easy lunches and can be made with any combinations. Easiest solution is to prepare the ingredients and place on platters in the middle of the table for everyone to compose and roll their own.

Makes around 12-15 rolls


  • 1 packet Rice Paper

  • A large platter of finely sliced raw vegetables (large matchsticks are great)

We generally use cucumber, capsicum, carrot, zucchini, spring onions or chives as well as lettuce, avocado and fresh coriander or mint leaves.

Dipping sauce ingredients:

  • 1/4 cup creamy peanut butter

  • 1 tbsp hoisin sauce

  • 2 tsp soy sauce

  • 1 clove garlic, mashed

  • 1 tsp Sriracha sauce or a chile garlic sauce, optional for spice

  • 1–2 Tablespoons warm water, or more as needed

  • optional garnish: crushed peanuts, sprinkle of crushed red pepper

Add all the ingredients for the sauce into a bowl. Whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish. Set aside.

Preparing the rolls:

Pour warm water into a large bowl or 9-inch square or round baking pan. The baking pan is what I always use. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). Usually it’s around that time. You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a plate and fill with chosen ingredients.

A common roll would have a base of vegetables, lettuce, avocado, mint or coriander leaves. Then fold as per the rice paper roll packet and dip in sauce. Don’t overfill the roll and use your hands to eat 😊

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