Salad Rolls Recipe

In a bowl, combine rice vinegar, water, sugar and 0.75 tsp salt. Stir until sugar and salt dissolve.

Add the julienned daikon and carrots to the pickling liquid. Press them down so they are submerged. Let sit at room temperature for at least 20 minutes (or refrigerate for up to 4 hours) until slightly softened and tangy. Drain before assembling.

Prawns

If using raw prawns, bring a pot of water to a gentle boil, add a pinch of salt, and blanch prawns 1–2 minutes until opaque. Immediately transfer to ice water to stop cooking. Peel and devein if necessary and halve lengthwise. Keep chilled until assembly.

Viet Ham (Chả lụa)

Slice ham into 8–12 thin strips suitable to lay along the center of each roll. No cooking required; keep chilled until assembly.

Tofu (pan-fried)

Press extra-firm tofu to remove excess moisture, then slice into 8 strips about 1 cm thick. Heat 2 tbs neutral oil in a nonstick skillet over medium-high heat. Lightly season tofu with 1/4 tsp salt. Pan-fry 2–3 minutes per side until golden and crisp edges. Transfer to paper towel-lined plate and keep warm or at room temperature for assembly.

Bring a pot of water to a rolling boil. Remove from heat, add rice vermicelli and let soak 3–5 minutes until tender (follow package for exact time). Drain and rinse under cold water to stop cooking. Drain well and toss lightly to prevent sticking.

Wash and dry lettuce leaves, cilantro, basil and mint. Reserve whole leaves/sprigs for rolling.

In a bowl, whisk together 1/2 cup peanut butter, 2 tbs hoisin, 1 tbs soy sauce, 1 tbs lime juice, minced garlic and 1 tsp chili garlic sauce (if using). Gradually add warm water, whisking until sauce reaches a smooth, slightly pourable consistency (add up to 60 ml). Taste and adjust salt, lime or sweet as desired. Garnish with crushed roasted peanuts before serving.

Set up an assembly station: a wide shallow bowl of warm water (or a bowl large enough for the rice paper), a clean damp towel, prepared vermicelli, pickled daikon & carrots (drained), lettuce leaves, herbs, and your chosen proteins.

Dip one rice paper wrapper into warm water for 8–12 seconds until it becomes pliable but not overly soft (it will continue to soften). Lay the wrapper flat on the damp towel.

Layer near the edge closest to you: 1 lettuce leaf (half if large), a small handful (about 25 g) of rice vermicelli, a tablespoon of pickled daikon & carrots, 2 sprigs cilantro, 2 basil leaves, 2–3 mint leaves, and your protein choice—either 2 halved prawns (arranged with cut-side down), 1–2 strips of Viet ham, or 1 tofu strip. Do not overfill—leave 2–3 cm clear at the far edge.

Fold the near edge of the wrapper over the filling, then fold the two sides inward snugly, and roll away from you to seal the roll. Place seam-side down on a platter. Repeat with remaining wrappers and fillings to make about 8 rolls.

If making mixed or different protein rolls, label or separate them on the platter so diners can choose.

Arrange rolls on a platter with a small bowl of peanut sauce and optional additional soy/Nuoc Cham. Sprinkle crushed roasted peanuts over the peanut sauce. Serve immediately with lime wedges on the side.

Leftover rolls can be wrapped individually in plastic wrap and refrigerated for up to 24 hours; rice paper will firm and be less tender—best eaten same day.