Salad Rolls Recipe

Prep proteins and egg

Season the grilled chicken slices with 1/4 tsp salt and a pinch of pepper if not already seasoned. If chicken isn't cooked, grill or pan-sear thin breasts seasoned with 1/4 tsp salt and 1/8 tsp pepper until cooked through, about 4–6 minutes per side depending on thickness; let rest and thinly slice. Poach or boil shrimp until opaque (2–3 minutes), cool in ice water, drain, and halve lengthwise. Beat eggs, make a thin omelet in a small nonstick pan over medium heat (tilt pan to coat), cool, then roll and julienne into thin strips.

Cook vermicelli

Bring a pot of water to a boil. Remove from heat, add rice vermicelli, and soak 3–5 minutes until tender but not mushy. Drain, rinse under cold water to stop cooking, drain well and toss with a tiny drizzle (1 tsp) neutral oil to prevent sticking. Portion into 8 equal mounds (~1/4 cup each).

Prepare vegetables and herbs

Wash and dry lettuce, basil, and mint. Julienne carrot and cucumber; rinse and drain bean sprouts; cut scallions into 2–3 inch batons. Lay components out on a large platter for assembly.

Soften rice paper

Fill a shallow wide bowl or pie dish with warm water (not boiling). Working one at a time, submerge a rice paper wrapper for 5–8 seconds until pliable but still slightly firm — it will continue to soften on the work surface. Place onto a damp cutting board or clean towel.

Assemble rolls

On the bottom third of the softened wrapper (closest to you), lay 1 lettuce leaf (tear to fit), a small handful (~1/4 cup) vermicelli, 1–2 strips of julienned egg, 1–2 pieces grilled chicken, 1 halved shrimp (cut-side down so it shows on the roll when finished), a small pinch of carrot, cucumber, bean sprouts, 2–3 basil leaves, 2 mint leaves, and 1 scallion baton. Leave 1–1.5 inches clear at sides and top.

Roll and seal

Fold the bottom edge up over the filling, then fold both sides toward the center. Roll away from you tightly but gently until sealed; the rice paper will stick to itself. Place seam-side down on a platter. Repeat for remaining wrappers and fillings. If making ahead, cover rolls lightly with a damp towel and refrigerate up to 2 hours.

Serve

Cut rolls in half on a diagonal (optional) and arrange on a platter. Serve chilled or at room temperature with fish sauce dipping and peanut sauce on the side.

In a small bowl, dissolve 2 tablespoons sugar in 1/2 cup warm water. Add 2 tablespoons fish sauce and 2 tablespoons fresh lime juice; stir to combine. Add minced garlic and sliced chili if using. Taste and adjust — it should be balanced sweet, sour, salty and a little spicy. Chill until ready to serve.

In a small bowl, whisk together 1/2 cup peanut butter, 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon brown sugar, 1 teaspoon lime juice, minced garlic and grated ginger (if using). Gradually whisk in 1/4 cup coconut milk and then 2 tablespoons warm water until you reach a dipping consistency — add more warm water or coconut milk 1 teaspoon at a time if needed. Stir in Sriracha or chili paste to taste. Warm gently for 20–30 seconds in the microwave or in a small saucepan over low heat if you prefer a slightly thinner, warmed sauce. Transfer to a serving bowl and garnish with chopped roasted peanuts or a sprinkle of chili flakes (optional).