Vietnamese Salad Rolls

This is how I roll!
A healthy & light summer appy filled with shrimp and veggies, and served with sweet Hoisin Sauce.

  • Prep: 20 Mins
  • Cook: 5 Mins
  • Portions: 8 Rolls

Ingredients You'll Need

  • 1 (8 oz) package rice vermicelli noodles
  • 8 ounces cooked & peeled prawns, cut in half lengthwise
  • 8 rice wrappers
  • 1 carrot, julienne sliced
  • 1 cup lettuce, shredded
  • 1/4 cup fresh basil, chopped
  • 1/2 cup hoisin sauce
  • Water


  1. Bring a medium saucepan of water to a boil, then remove from heat
  2. Place rice vermicelli in boiling water, remove from heat and let soak until soft (3-5 minutes)
  3. Drain, and rinse with cold water
  4. Fill a large bowl with hot water
  5. Dip one rice wrapped in the hot water for 1 second to soften
  6. Lay wrapper flat and place noodles, shrimp, carrots, lettuce, and basil in center
  7. Roll the edges of the wrapper inward
  8. From the bottom edge of the wrapper, tightly wrap the ingredients
  9. Repeat with remaining ingredients and wrappers
  10. In a small bowl, mix hoisin sauce with water until desired consistency is reached
  11. Heat mixture for a few seconds in the microwave
  12. Serve spring rolls with warm dipping sauce

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