Vietnamese Recipes & Cuisines (Salad)

Vietnamese Herb Salad Rolls with Peanut Sauce Recipe

Ingredients : Serves 20

55 g

3 tablespoons

1 tablespoon

4 tablespoons





4 leaves

2 leaves


12 -16



2 tablespoon

5 cloves


75 g

40 ml

45 ml

5 g

5 ml

175 ml

30 g

Cellophane noodles

Rice vinegar

Nuoc cham sauce

Roasted peanuts (crushed)

Large shrimp, cooked and finely chopped

Thai basil leaves, finely sliced

Asian mint leaves, finely sliced

Coriander (cilantro) leaves, finely chopped

Chinese Napa cabbage

Cabbage leaves, finely shredded

Green onions (scallions)

Rice paper wrappers



Peanut oil

Garlic (minced)

Small red chili pepper, chopped

Peanut butter

Tomato paste

Hoisin sauce


Nuoc cham sauce


Peanuts (crushed)

Method :
  • Soak the cellophane noodles in a bowlful of hot water to cover for 5 - 10 minutes. When noodles are tender, drain immediately and rinse in cold water (to halt the cooking time).

  • Cut noodles with scissors to a manageable length and toss with vinegar, nuoc cham sauce, crushed peanuts and shrimp.

  • Mix fresh herbs together and set aside.

  • Finely shred the cabbage leaves and slice the green onions (scallions) into fine julienne.

  • In a bowl, mix together the herbs, both types of cabbage leaves, green onions (scallions), noodle mixture, and grated carrot, tossing thoroughly.

  • Soak 1 rice wrapper at a time in warm water for 30 seconds and it on a flat surface. Place a little of the mixed vegetables and noodle filling on it. Roll up tightly, folding in the sides to enclose the filling. Continue until all ingredients are used.

  • To make the peanut sauce, heat the oil and saut´┐Ż the garlic and chili pepper until softened (about 2 minutes).

  • Add all remaining ingredients and whisk. Bring to boil and simmer until thickened slightly (about 3 minutes).

  • To serve, slice each roll on the diagonal, then arrange one half over the other. Serve the dipping sauce separately. The wrappers can also be fried.

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