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Restaurant Worthy Salad Rolls


  • About 14 round rice paper wrappers (this brand is my favorite)
  • About 1/2 cup fresh mint leaves, roughly chopped
  • About 1/2 cup fresh cilantro, roughly chopped
  • About 7 oz – 200 g cooked shrimps, peeled and sliced in half lengthwise (I weighed them before peeling them) Can substitute for chicken or tofu, or leave out all together
  • About 14 lettuce leaves
  • About 2 cups cooked rice vermicelli, cooled down
  • About 3 cups fresh bean sprouts
For the sauce
  • 4 tbsp rice vinegar
  • 4 tbsp fish sauce
  • 1 cup water
  • 1 tbsp sugar
  • 1 garlic clove, crushed (optional)
  • 1 tbsp grated carrots (optional)


  1. Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don’t break. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth.
  2. Arrange about 1/2 t mint leaves and 1/2 t cilantro at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts. Add additional mint leaves.
  3. That’s the moment when you can actually add pretty much anything you have in mind -and in the fridge- (think cilantro, peanuts, chicken, parsley…). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
  4. Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper. Repeat with remaining ingredients.
  5. Prepare the sauce. In a sauce pan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. Add garlic and carrots. It keeps about a week in the fridge.
  6. Serve your homemade spring rolls with the sauce and enjoy!Source :  allrecipes.com