Greetings, food lovers! Today, I invite you to indulge in one of my favorite dishes – Vietnamese Salad Rolls. If you’re looking for something light and healthy that is packed with flavor, then this recipe is perfect for you. These rolls are a tasty blend of vermicelli rice noodles, fresh vegetables and herbs, and scrumptious cooked shrimp, all wrapped up in a delicate rice paper wrapper.
Vietnamese Salad Rolls (also known as gỏi cuốn) are a cuisine masterpiece hailing from Vietnam’s renowned street food scene. They are perfect for those who love summer rolls or spring rolls but don’t want the deep-fried variety. These versatile rolls can prove to be an excellent appetizer or a healthy snack; they’re also vegetarian-friendly since you can stuff them with your favorite veggies like carrots, cucumbers, or avocado.
The combination of flavors is what makes these rolls sensational: herbal accents from fresh basil, mint, and cilantro leaves provide a delightful aroma to taste buds while adding emphasis on its freshness. Rice vermicelli noodles add substance and texture to the roll’s bite each time you take a piece. Meanwhile, the juicy shrimp works in perfect harmony with creamy peanut dipping sauce that’s drizzled over the top of the bun.
Whether you’re hosting an event for family and friends or just craving something healthy yet scrumptious, this Vietnamese Salad Rolls recipe will undoubtedly hit the spot! Let’s get cooking!
Why You’ll Love This Recipe
Vietnamese Salad Rolls are a true delight for my taste buds, and I believe they’ll become a favorite of yours too. These delicate rolls are packed with fresh vegetables and herbs, rice vermicelli noodles, and your choice of protein, all wrapped in a thin sheet of rice paper. The peanut dipping sauce will put everything together to create a culinary masterpiece.
One reason why you’ll love this recipe is that it is incredibly healthy. These salad rolls are low in calories but rich in nutrients, thanks to the abundance of fresh vegetables and herbs that go into them. You can customize the rolls to suit your dietary needs by choosing your preferred protein source (such as chicken, shrimp, or pork) and leaving out anything you don’t like.
Another reason why you’ll love this recipe is that it is so easy to make. You’ll need no more than 30 minutes from start to finish. The ingredients can be prepped in advance and stored in the refrigerator until you decide to assemble the salad rolls. Just dip the rice paper sheets into hot water for ten seconds, then start filling them with the ingredients you like. The result is a delicious meal that feels like gourmet cooking but requires no special skills.
One more reason why you’ll love this recipe is that Vietnamese Salad Rolls are versatile. They are perfect for any occasion or time of day. Whether you are looking for an appetizer for your next dinner party or a healthy lunch option, these rolls will not disappoint. They make an excellent addition to any picnic basket or potluck table as well.
In conclusion, there are plenty of reasons why Vietnamese Salad Rolls should be on your menu rotation. They’re healthy, easy to make, and can be customized based on your preferences. Give them a try – I promise you won’t regret it!
Let’s talk about the stellar list of ingredients that make up these scrumptious Vietnamese Salad Rolls.
Here are the ingredients you’ll need:
- Rice paper sheets (8-5 inch diameter rounds)
- Rice vermicelli noodles (2 ounces)
- Cooked shrimp, thinly sliced (2 ounces)
- Lettuce (4 large leaves)
- Fresh herbs: cilantro, mint and basil (½ cup total)
- Bell peppers, julienned (1 red, 1/2 yellow)
- Carrots, julienned (1 large carrots)
- Peanuts, crushed for garnish
- Chili sauce and/or hoisin sauce for dipping
These ingredients will perfectly blend together to create light and refreshing Vietnamese salad rolls that are insanely satisfying.
The Recipe How-To
Now comes the fun part – it’s time to assemble these delicious Vietnamese Salad Rolls! Don’t worry if you’ve never made them before as it’s quite easy once you get the hang of it. Here’s how:
Step 1: Prep Your Ingredients
Gather all your ingredients and get ready to chop them into thin slices or julienne. Thinly sliced lettuce, bell peppers, carrots, and cucumber are great choices for a refreshing veggie crunch. Fresh herbs such as cilantro, mint, and basil are what make Vietnamese salad rolls truly unique, so don’t skip those. Lastly, cook your protein, which can be thinly sliced chicken, cooked and deveined shrimp, or even thinly sliced pork.
Step 2: Cook Your Rice Noodles
Next, cook your rice noodles according to the package instructions until they are tender yet still retain some firmness. Once they’re done, rinse them in cold water to stop cooking and set aside.
Step 3: Soften Your Rice Wrappers
Fill a shallow dish with warm water and dip one piece of round rice paper in it for about 10-15 seconds until it starts to soften but is still slightly firm.
Step 4: Start Filling Your Rolls
Carefully remove the rice paper from the water and lay it flat onto a clean surface such as a cutting board or plate. On the bottom third of the rice paper (the side closest to you), place a few pieces of thinly sliced lettuce followed by some vermicelli noodles, julienned carrots, cucumbers and bell peppers. On top of that, add some fresh herbs followed by your protein of choice.
Step 5: Roll Your Salad Rolls
Fold in both sides of the rice wrapper towards the center, then tightly roll from the bottom up just like a burrito. Repeat until all the filling ingredients are used.
Step 6: Serve with Dipping Sauce
Serve your Vietnamese salad rolls with peanut sauce, hoisin sauce, or chili sauce as a dipping sauce to add an extra burst of flavor.
And that’s it! You have now made your own fresh and delicious Vietnamese Salad Rolls. Enjoy!
Substitutions and Variations
When it comes to making Vietnamese Salad Rolls, there’s a lot of flexibility in the ingredients you can use. Here are some great substitutes and variations to keep in mind when you’re making this recipe:
– Rice paper: If you can’t find rice paper, you can make these rolls with any type of spring roll wrapper, or even with lettuce leaves for a low-carb option.
– Vegetables: Use whatever veggies you have on hand! Carrots, bell peppers, cucumbers, and avocado are all great options. You can also try adding jicama for a extra crunch.
– Protein: This recipe calls for shrimp, but you can easily substitute cooked chicken or pork instead. If you’re vegetarian or vegan, try adding tofu or tempeh.
– Rice noodles: If rice vermicelli is hard to find, you can substitute with other types of noodles such as soba noodles, udon noodles or glass noodles.
– Dipping sauce: Peanut dipping sauce is classic for good reason, but try changing it up with a chili garlic dipping sauce or a hoisin sesame dipping sauce. And don’t forget about peanut butter sauce!
– Fresh herbs: Fresh cilantro and mint are staples in Vietnamese cuisine, but experiment with your favorites such as basil or chive to add new flavors and aroma to your rolls.
Substituting and varying the ingredients is what makes Vietnamese Salad Rolls so fun and versatile to create. Feel free to let your imagination go wild!
Serving and Pairing
Just like a symphony, the beauty of this dish is that it can sing in harmony with a variety of flavors and textures. The Vietnamese Salad Rolls are a refreshingly light and healthy dish, so they pair well with other light dishes such as soups, salads, or stir-fries for a complete meal. They also make perfect appetizers or snacks for any occasion.
For serving, you could arrange the rolls neatly on a platter, cut in half diagonally with the colorful ingredients spilling out, and serve them chilled with a side of dipping sauce. Peanut sauce is the classic Vietnamese dipping sauce choice for this recipe as it complements the flavors of the peanut butter and hoisin sauce in the recipe. You could also use chili sauce or even whip up your own custom dipping sauce to match your preferences.
Another unique way to serve the rolls is to ask your guests to roll their own using separate ingredients arranged buffet-style. This interactive style of serving can be an ice-breaker and create an experience that’s both fun and delicious.
For beverage pairing, iced tea or lemonade would be a great non-alcoholic option to complement these salad rolls. The tanginess of lemons blends well with the sweet and salty soy-based dipping sauce, while iced tea provides a refreshing balance against the herbs in the salad rolls.
However, for an adult pairing, I recommend enjoying these Vietnamese Salad Rolls with a bright white wine such as Riesling or Sauvignon Blanc that can harmonize the freshness of the cilantro and mint. If beer is more your style, then a hoppy IPA will work wonders in cutting through the creaminess of the peanut butter dip.
No matter how you serve these delightful rolls, they’ll become one of your favorite go-to meals in no time!
Make-Ahead, Storing and Reheating
Making Vietnamese Salad Rolls is always exciting, but if you’re looking to save some time or want to make sure you have enough rolls for future snacking, making them ahead of time could be your best bet. With a few quick tips on storing and reheating, you can have fresh, delicious salad rolls on hand any time you want.
To make Vietnamese Salad Rolls ahead of time, you should prepare them as usual and then store them in an airtight container or a plastic bag in the refrigerator. Make sure the rolls are placed in a single layer and are not touching each other. You can also place a damp paper towel over the top layer of the rolls to prevent them from drying out.
When ready to eat, take your salad rolls out of the fridge and let them sit at room temperature for around 20 minutes before serving. This will allow the rice paper to soften and become more pliable, so that it won’t stick to your teeth.
In addition to storing your salad rolls, you may also want to think about making extra dipping sauce. If you’re going to store the dipping sauce, make sure it’s kept in an airtight container in the refrigerator. Before serving, give it a good stir as some ingredients may settle at the bottom.
If you find that your salad rolls have become a bit dry after being in the fridge, don’t despair! You can easily refresh them by spraying them lightly with water or dipping them briefly in warm water before eating them. This will help rehydrate the rice paper and give it fresh bounce.
Lastly, while Vietnamese Salad Rolls are best eaten fresh, they can be reheated in a microwave on high for 10-20 seconds or until they’re warm but not hot. However, be careful not to overdo it as too much heating could cause the salad rolls to become tough and rubbery.
With these tips on how to store and reheat Vietnamese Salad Rolls, you can now enjoy these delicious and healthy treats all week long!
Tips for Perfect Results
Vietnamese salad rolls are a delicious and healthy option for any occasion. Once you have gathered all the necessary ingredients, there are a few tips that can help ensure that your Vietnamese salad rolls turn out picture-perfect every time.
Firstly, it is important to choose fresh vegetables and herbs. I always select vibrant lettuce leaves, crisp bell peppers, and fresh cilantro, mint, and basil. These ingredients will add texture, flavor, and color to your salad rolls.
Next, it is crucial to properly cook the rice vermicelli noodles to avoid them being too sticky or mushy. I suggest boiling them for only two minutes or soaking them in hot water for six minutes until they are al-dente.
Another important factor is the quantity and placement of the ingredients. Do not overstuff the rice paper wrappers as this can make them difficult to roll and keep intact. Lay the ingredients at the lower half of the rice paper wrapper, leaving about an inch on either side.
When rolling the salad rolls, make sure to tuck in the sides tightly before rolling up from the bottom like a burrito. Press gently but firmly on the filling as you roll to achieve a tight roll.
Once all of your salad rolls have been assembled, cover them with a damp paper towel to prevent them from drying out before serving.
Finally, do not forget about your dipping sauce! My personal go-to is a mixture of hoisin sauce, peanut butter, chili sauce, peanuts, and water. However, feel free to get creative with your dipping sauces and experiment with different flavors.
By following these tips, you are guaranteed to make perfect Vietnamese salad rolls every time. Enjoy!
Now that we’ve gone through all the necessary details for this Vietnamese salad rolls recipe, it’s time to address some potential concerns and questions that may come up during the cooking process. In this section, you’ll find answers and tips on how to make these salad rolls perfectly every time. So, let’s dive into the frequently asked questions and ensure your success in making this delicious dish.
What are Vietnamese salad rolls made of?
Get ready for a delicious and healthy treat – Vietnamese Salad Rolls. These rolls are made with soft and delicate rice paper, which is wrapped around cooked rice noodles or vermicelli, refreshing vegetables, fragrant herbs, and tofu (or shrimp and pork, if preferred). These summer rolls are perfect for vegans, while meat lovers can also enjoy them with their choice of filling.
What is a Vietnamese salad roll called?
A well-known Vietnamese dish, popularly called gỏi cuốn or nem cuốn, is a delightful meal consisting of an array of ingredients carefully wrapped in light, translucent Vietnamese bánh tráng or cold rolls. These ingredients include succulent pork, juicy prawns, crunchy vegetables, and bún, or rice vermicelli. The dish is also known by other names such as salad roll, summer roll, fresh spring roll, or rice paper roll.
What’s the difference between a spring roll and a salad roll?
Have you ever had a Vietnamese summer roll? You may have heard it referred to as a salad roll or spring roll, but they are all one and the same. Typically served with a dipping sauce like Vietnamese fish sauce or peanut sauce, these fresh rolls feature lettuce as a key ingredient.
What is the difference between spring roll and Vietnamese roll?
When compared to Chinese spring rolls, Vietnamese imperial rolls are known for their smaller size and the use of a unique blend of ingredients like ground or diced meat/seafood such as chicken, crab, pork or shrimp, glass noodles, wood-ear fungi or oyster mushrooms, along with shredded carrots. Additionally, the rolls are typically wrapped in rice paper, which is a traditional practice.
In the end, whether you are a seasoned chef or simply looking to try something new in the kitchen, Vietnamese Salad Rolls are an easy-to-make and healthy dish that will leave you feeling satisfied and refreshed. These rolls are both delicious and visually appealing and can be adapted to fit any personal preferences or food restrictions.
So what are you waiting for? Go ahead and give this recipe a try. Experiment with different ingredients to make it your own. And remember, not only will your taste buds thank you, but your body will too. It’s time to enjoy the fresh flavors of Vietnam with a new twist on an old favorite: the Vietnamese Salad Roll.
Vietnamese Salad Rolls Recipe
- 2 ounces rice vermicelli, cooked
- 8 large rice paper sheets
- 8 large cooked shrimp, deveined, peeled, and cut in half lengthwise
- 1 1/2 tablespoons chopped fresh basil
- 3 tablespoons chopped of fresh mint
- 3 tablespoons chopped fresh cilantro
- 2 leaves lettuce, chopped
- 3 tablespoons hoisin sauce
- 1 tablespoon peanut butter
- 1 teaspoon chili sauce
- 1 teaspoon finely chopped peanuts
- Fill a large bowl with warm water. Soak one rice wrapper in the water until soft (a couple of seconds). Lay wrapper flat.
- In a row across the center, place two shrimp halves, then below that a handful of vermicelli, then basil, mint, cilantro, and lettuce, leaving two inches free on each side.
- Fold uncovered sides inward, then then tightly roll the wrapper, starting with the lettuce which should be closest to you.
- Repeat for remaining wrappers.
- In a small bowl, mix Hoisin sauce, peanut butter, chili sauce, and peanuts. Use as dipping sauce for the completed rolls.