Vietnamese Salad Rolls Recipe

Cook and slice proteins

If using pork: simmer or roast a small pork loin until cooked through (internal 145°F/63°C), cool and thinly slice. If using tofu: press 200 g firm tofu, pan-sear slices until golden. If using shrimp: poach raw shrimp 1–2 minutes until firm and pink, then plunge into ice water, drain and slice lengthwise. Arrange proteins on a plate for rolling.

Cook vermicelli

Place rice vermicelli in a heatproof bowl, cover with boiling water, and soak for 3–4 minutes until tender but not mushy. Drain in a colander and rinse under cold water to stop cooking. Toss lightly with a teaspoon of neutral oil to prevent sticking. Divide into 12 equal portions (about 10 g each).

Prepare vegetables and herbs

Wash and dry lettuce, basil, mint and cilantro. Julienne carrot and cucumber into thin matchsticks. If using bean sprouts, blanch in boiling water for 20–30 seconds then drain and cool. Lay out all components within easy reach for assembly.

Combine peanut butter, hoisin sauce, soy sauce, rice vinegar, lime juice, minced garlic, brown sugar (or honey) and chili garlic sauce (if using) in a small bowl. Whisk in warm water, one tablespoon at a time, until the sauce reaches a smooth, dippable consistency (about 3–4 tbsp water). Taste and adjust: add more lime for brightness, more soy for salt, or more water to thin. Transfer to a serving bowl and sprinkle with crushed roasted peanuts.

Whisk fish sauce, lime juice, water and sugar until sugar dissolves. Stir in minced garlic and sliced red chili. Taste and adjust balance (should be sweet, sour, salty). Chill until serving.

Fill a shallow wide bowl or pie plate with warm water (not boiling). Dip one rice paper wrapper into the water for about 3–6 seconds until the edges just begin to soften but the center still slightly firm — it will continue to soften on the work surface. Lay the wrapper on a clean damp kitchen towel or cutting board.

Arrange 2 small lettuce leaves across the lower third of the wrapper (closest to you), leaving a 1-inch border at each side. Place a small handful (about 1 tablespoon) of vermicelli on top of the lettuce.

Layer 2 halved shrimp (flat side down) or 1–2 slices of pork/tofu horizontally near the edge so they show through the wrapper when rolled. Add a small amount of julienned carrot, cucumber, a few bean sprouts (if using) and 2–3 leaves each of basil, mint and cilantro. Do not overfill — the wrapper needs to fold securely.

Fold the bottom edge of the wrapper up over the filling, tuck in gently, then fold the left and right edges inward to enclose. Continue rolling away from you tightly but without tearing, until sealed. Place finished roll seam-side down on a platter and cover with a damp towel to keep moist. Repeat with remaining wrappers and fillings.

Cut rolls in half on the bias if desired, arranging on a serving plate. Serve immediately with peanut dipping sauce and nuoc cham on the side. Leftover rolls can be wrapped individually in plastic wrap and refrigerated up to 8 hours, but are best eaten fresh.