Versatile Vietnamese Salad Rolls


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This article is featured in the July '07 Feeding Your Family Newsletter
Recipes: Versatile Vietnamese Salad Rolls •
• What's in Season? Beans! • The Beefetarian Blues • Things We Love! The Meatrix •
 Health Check: If You're Going to Eat Meat ...

These crisp, roll-it-yourself wraps are perfect for hot weather - and great for little hands that like to make their own meals. You can substitute skirt steak or pork tenderloin for the shrimp, or just make it a vegetarian meal. (See meat marinade recipe below.)


  • 16 large tiger prawns

  • 1 package of thin rice stick noodles

  • 1/2 cup of mint and/or basil leaves

  • 1 small head of lettuce, like Bibb or green leaf

  • 1 red or yellow pepper, sliced into thin slivers

  • 2 scallions, chopped thinly

  • 1/2 cup of chopped peanuts

For Dipping Sauce …

  • 1/4 cup fish sauce

  • Juice of 3 limes

  • 3 Tbsp. sugar

  • 1/4 cup of grated carrots

  • 1 clove garlic, minced


  1. Cook the noodles according to directions on the package. Drain and rinse with cold water, then use kitchen scissors or a knife to cut the cooked noodles into 4-inch lengths.

  2. Peel the shrimp, and sauté in a pan with 1 tablespoon of hot oil. Remove from pan and set it aside.

  3. Wash and dry the lettuce leaves. Cut the core out of each leaf.

  4. Mix all the ingredients for the dipping sauce.

  5. Prepare a large platter or several smaller ones, containing the noodles, lettuce, shrimp, basil, peppers, scallions and chopped peanuts.

  6. Make your own wraps by placing a lettuce leaf in one hand, and adding whatever ingredients you like, topping off with a spoonful of dipping sauce. Roll up tightly and enjoy!

For Marinade for Beef or Pork …

  • 2 garlic cloves, minced

  • 4 shallots, minced

  • 2 Tbsp. soy sauce

  • 1 Tbsp. fish sauce

  • 2 tsp. sugar

Mix all ingredients and marinate beef or pork for one hour. Grill or broil until cooked through. Slice thinly.