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Vietnamese Restaurant-Style Salad Rolls

User Rating 4.5 Star Rating (3 Reviews)


This vegetarian appetizer is served cold with a spicy hoisin sauce. Thanks to Tara for sharing this recipe.

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes


  • 2 ounces vermicelli noodles
  • 8 large round rice paper wrappers
  • 1 cup mung bean sprouts
  • 1/2 cup cucumber, cut into thin strips to make 1/2 cup
  • 1 medium carrot, shredded
  • 8 2-3inch strips of head lettuce
  • Sauce:
  • 1/4 cup hoisin sauce
  • 3 TB peanut butter
  • 3 TB water


Make vermicelli according to package instructions, set aside.
Soften 1 rice paper wrapper by immersing in warm water until soft (about 10-20 sec), carefully remove and place flat on a large plate or cutting board. Be careful not to let the paper fold on itself when removing the wrapper from the water.
Place 1 piece of lettuce in the middle of the wrapper, add 1/8 each of the vermicelli, cucumber, carrots, and sprouts. Roll rice paper as you would a taco, tucking in the sides, it should stick to itself easily. Repeat for the remaining 7 wrappers. Makes 8 rolls.
For the sauce, mix the ingredients until smooth. Sauce can be split into small bowls for each guest to dip rolls into. For variation, add thin pieces of chicken, beef, or small shrimp.

Reader Rating: 5 out of 5 stars Rated by Brittane
User Reviews

Reviews for this section have been closed.

 4 out of 5
how to keep the wrapper from not breaking, Member EarthAngel111

don't soak it in water just get it wet on both sides - dip in a deep plate or bowl of water for a second on both sides so it can get a little flexable, by the time your done rolling it up it will be soft. if you soak it too much it's too soft and hard to work with. you can add long sliced cucumbers just take the seeds out first also chinese sausages.

13 out of 15 people found this helpful.

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