Vietnamese Salad Rolls


Salad Rolls

Andrew Pham
Cuisine Vietnamese


Dipping sauce ingredients (do not mix)

  • ¼ cup hoisin sauce
  • ½ cup creamy or crunchy peanut butter
  • ¼ cup light coconut milk
  • Pinch of salt
  • Water

Filling and wrappers

  • ½ lb pork loin
  • ½ lb shrimp shelled and de-veined
  • 1 packet of rice paper
  • 2 cups of cooked rice vermicelli optional
  • ½ tsp salt
  • Bowl or warm water to wet rice paper

Vegetable ingredients (do not mix)

  • 1 bunch of cilantro separated into single stems
  • Several bunches of spring onion
  • 2-3 cucumbers peeled and cut into 4″ long batons
  • Mint
  • Basil
  • Red leaf lettuce
  • Pickled carrot and daikon optional
  • Perilla leaves optional
  • Bean sprouts optional


Prepare the dipping sauce.

  • Heat coconut milk in a small pot.
  • Add hoisin sauce and peanut butter.
  • Simmer and stir until ingredients meld.
  • Add water (1 tablespoon at a time) to reach desired consistency.
  • Taste and adjust by adding sugar or salt as necessary. Set aside.

Cook shrimp.

  • Boil 3 cups of water in a pot with salt.
  • Add shrimp and stir gently until cook.
  • Remove shrimp and set aside.

Cook pork

  • Add pork to boiling water.
  • Cook thoroughly.
  • Remove and let cool.
  • Cut into thin slices.
  • Set aside.

Roll the salad roll individually.

  • Put 1 sheet of rice paper (2 sheets if the paper is too thin and breaks easily) on a flat surface.
  • Brush it on both sides with water.
  • Put vegetables, herbs, noodles, and meats on sheet.
  • Roll up like a burrito.


  • Pour hoisin-peanut sauce into individual dipping saucers.
  • Serve salad rolls and hoisin peanut sauce with a side of Sriracha chili sauce or red chili paste.


This is probably the easiest and most fun dish to prepare. I usually eat these salad rolls with fish sauce simply because I almost always have some pre-made in the refrigerator. The excellent hoisin-peanut sauce with the coconut milk here is from my friend Thanh Tran. She also provided a list of optional ingredients: soba noodles, jicama, grilled chicken breast, Korean seaweed, toasted sesame seeds, and fried tofu.
The Japanese dashi-based sauce for cold soba noodles also makes an interesting dipping sauce.