Easiest Vietnamese Salad Rolls
Easiest non-authentic but delicious Vietnamese Salad Rolls
I am told by my Vietnamese buddy that these are all made wrong and that, salad rolls being a staple of his family, he would have to properly teach me one day. But I think these ones are just fine.
Jump to RecipeOn a desperate, snacky afternoon, I looked into the fridge and discovered that we had the perfect combination of items to make the easiest, non-authentic salad rolls in the history of Vietnamese-like food. It’s a “Go-to for dinner parties”.
The easiest salad roll ingredients:
- Rice Paper Wrappers
- Rice Vermicelli Noodles
- Lettuce
- Julienne (Pickled) Carrots
- Sliced Cucumber
- Shrimp/Seafood/meat
- Cilantro
Optionals and (why not?) add-ons:
- Mint
- Onions (in oil)
- Vietnamese coriander
- Thai Basil
- Napa Cabbage
- Shredded Perilla/Sesame Leaf
- Smoked salmon, braised land-meat
- Avocado (very non-traditional)
- Chilis
- Thin-sliced bell pepper
- Thin line of hoisin or sriracha inside the roll
Of course, Vietnam is know for amazing, rich dishes like Pho and Bahn Mi, but when you mix rice noodles and fresh vegetables with your favorite seafood or meat… how do you go wrong?
It’s basically wrapped salad, so add in whatever you want (and forget all the authentic cuisine people (aka haters). For example, my girlfriend’s family grew up making them with all types of waco things too, which I’ve included in the above “optional” list, but if you just need a simple selection that impresses everyone, keep it simple and do what’s in your heart!
Vietnamese-style Salad Rolls
Ingredients
- 2 bundle rice vermicelli uncooked
- 8 rice paper wrappers (can also double for more structure/rigidity)
- 1 cup shrimp or other favorite seafood/meat
- 1 cup shredded lettuce
- ½ cup pickled carrot
- ½ cup thinly sliced cucumber
- cilantro
- mint leaves optional
- green onions in oil brine, optional
- 1000 other things you can imagine suggestions above in text
Instructions
- Cook noodles to package specifications. (3-5 minutes in boiling water) Make sure not to overcook. Strain, rinse and let cool.
- In a flat skillet with 2-3 cm (1 in), simmer water and gently place rice paper wrapper in liquid until becomes soft.
- Remove from water/heat and assemble on a separate plate, cutting board or counter-top. Make sure surface is wet and does not cause paper to stick to that surface.
- Add all desired ingredients and wrap burrito style, allowing rice paper to stick to itself and make a nice, soft, casing.
- Practice makes perfect! Have fun and enjoy!
The rolling trick?
The biggest trick to preventing your paper from sticking together/to each other is keeping it wet. I’ve seen some tricks where, while also keeping everything wet, you can use a cheese cloth or damp towel, which is also meant to help in the rolling as well (similar to, say, sushi mat) but this seems too complicated and can go seriously wrong if the towel is too wet or too dry.
The biggest trick is – mess it up a few times and eventually you’ll get it.
What to eat along side salad rolls?
Every good pho meal starts with a side of salad rolls, but if you have smaller or bigger plans, get in there!
Eat these on their own as a tasty appetizer/snack/hors d’oeuvre or serve up on the side for your #HomeCookedFeast.
Serve with some delicious (also non-authentic) simple satay peanut sauce!
WE WANT TO HEAR FROM YOU!
I absolutely love Vietnamese food but I’m from Canada and need more tricks! Any family secrets? Any stories?
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Thanks for stopping in!
Enjoy food; enjoy life. – HCF