Vietnamese Salad Rolls

summer rolls on a platter with peanut sauce.

4.89 from 9 votes

These vegan salad rolls are filled with quick pickled carrots, rice noodles, and other veggies and fresh herbs. Serve them with spicy peanut sauce for a delicious appetizer or light entree.

Course Appetizer Recipes

Cuisine Vietnamese

Keyword fresh rolls, spring rolls, vietnamese salad rolls, vietnamese summer rolls

Prep Time 25

Additional Time 1

Total Time 1 25

Servings rolls

Calories 271kcal

Author Robin Donovan

Ingredients

For the pickled carrots:

2 medium carrots peeled and cut into thin sticks
1 ⁄2 cup of white vinegar 1 tsp of sugar
1 ⁄2 tsp of salt
1 ⁄2 cup of water

For the spring rolls

10 rice paper wrappers
4 ounces 120 grams thin rice noodles or rice vermicelli
3 ⁄4 cucumber cut into thin sticks
1 ⁄2 cup of shredded cabbage
10 small lettuce leaves
1 bunch of fresh mint leaves
1 bunch of fresh cilantro leaves optional
Water
Edible flowers optional

Instructions

First, make the pickled carrots. In a medium bowl, combine the sugar, water, salt, and vinegar. Add the carrots to the mixture, toss to coat well, and then let the carrots soak for at least 1 hour.
In the meantime, prepare the noodles according to the
package instructions.
Fill a wide, shallow bowl with about 1 inch of warm water. Soak one wrapper at a time in the warm water for 10 to 15 seconds, just until it becomes soft and pliable.
Transfer the wrapper to a plate or cutting board and add a
lettuce leaf on top in the center. Next add a few carrot sticks, a few cucumber sticks, some of the shredded cabbage, some of the noodles, and then a few leaves of mint and cilantro. Add edible flowers, too, if using.
Fold one side of the rice paper wrapper over the filling and
then the other side. Roll the wrapper up around the filling, making sure it is tight, but being careful not to tear the wrapper.
Set the filled rolls on a platter, seam side down.
Repeat this process until all of the filling and wrappers have been used up.
To serve, cut each roll in half. Garnish with extra herbs and edible flowers, if you like.
Serve immediately with peanut sauce for dipping.

Nutrition