When winter days in the UK are cold, wet and grey, a dish like Vietnamese Salad Rolls, often known as Summer Rolls, can bring a burst of sunshine to your dinning table. This dish is a delightful combination of fresh ingredients, vibrant colours, and refreshing flavours. For me, these rolls evoke memories of sunny Hanoi, a city full of warmth, light and culinary treasures. Whether you’re on a January diet or just craving something light yet satisfying, these rolls can be a perfect starter or even a main dish.
Vietnamese cuisine is famous for its rolls, and gradually, I hope to introduce most of them to you. Fried Spring Rolls – ticked. Now, let’s tick off these Vietnamese Salad Rolls together.
Fresh and vibrant ingredients
Each roll is a bundle of freshness – crisp vegetables, fragrant herbs, and perfectly cooked protein, all wrapped in chewy, transparent rice paper. Here’s everything you’ll need:
Proteins
- Cooked King Prawns:
I normally buy a pack from the supermarket. Slice the prawns in half lengthwise. This makes them easier to roll and ensures the rolls aren’t overly prawn-heavy.
- Boiled Pork Belly:
Pork belly is a must – it keeps the rolls moist. Boil pork belly strips in water until just cooked (about 10 minutes after boiling). Check with a skewer – if no pink juice comes out, it’s ready. Slice thinly, about 0.3cm, lengthwise. One long strip per roll works beautifully.
Fresh vegetables
- Cucumber: Cut to the length of the rolls, remove the soft core and slice thinly.
- Carrot: Julienne into thin strips.
- Red Pepper: Slice into strips of the same length. Apart from adding crunch, the vibrant red colour makes the rolls even more appealing.
- Lettuce: Any type works, but I love gem lettuce for its sweetness and crunch.
- Pineapple: Optional but I highly recommended. Thin slices add a unique sweet and tangy flavour and a lovely pop of yellow.
Fresh Herbs
- Mint and Coriander: Readily available in supermarkets and perfect for enhancing the rolls’ flavour.
- Thai Basil (optional): A popular choice if you can find it, but I usually stick to mint and coriander.
Cooked Noodles
Use round noodles, either thick or thin. These balance the crunchiness of the vegetables and make the rolls more filling. Leave them out if you prefer a non-starch option.
Rice Papers
Use rice papers meant for salad rolls. These turn transparent and chewy when dampened, showcasing the colourful fillings inside.
Dipping sauce – the magic touch
This dish isn’t complete without dipping sauce! I always prepare two options, as both are equally loved.
Tangy sweet and sour sauce
- Made with fish sauce, sugar, lime juice, water, minced garlic and chopped chilli.
- Method: Mix 1 part fish sauce, 1 part sugar, 1 part lime juice and 5 parts water. Add minced garlic and chopped red chilli. Done!
Peanut butter sauce
- A creamy, nutty delight made with peanut butter, soy sauce, water, chopped chilli and crushed peanuts.
- Method: Heat peanut butter and soy sauce on low heat. Gradually add water until it reaches your desired consistency. Let it bubble for a minute, then garnish with chilli and crushed peanuts.
Rolling the perfect Vietnamese Salad Roll
If this is your first time, don’t worry – it gets easier with practice! By your fifth roll, you’ll be proud of how they look and by the tenth, they’ll be perfect!
Preparation
Make sure you arrange all the ingredients within reach. Soften the rice paper by:
- Dip the rice paper in a shallow bowl of water and remove immediately.
- Alternatively, lay it on a plate and dab with water for more control.
Step-by-step rolling
Lay the lettuce, cucumber, carrot, red pepper, pineapple and pork belly on the rice paper, on the third that is closer to you.
Add the cooked noodles on top.
Fold the edge closest to you over the filling, then fold in the sides. Roll tightly once.
Place the prawn halves on the exposed rice paper and continue rolling to the end. This way, the prawns will be beautifully displayed through the transparent rice paper.
Plating and serving
Arrange the rolls on a plate and serve them with the two dipping sauces. The bright colours and fresh aroma will instantly brighten up any table.
Vietnamese Salad Rolls are my little way of bringing sunshine into winter. They’re fresh, healthy, and incredibly satisfying. Give it a try, and let me know how your rolls turn out – I’m sure they’ll be as lovely as sunshine itself!
Fancying a fresh, fruity twist? Try my Avocado Mango Rolls recipe here!
Vietnamese Salad Rolls – Lovely Sunshine in the Winter
Description
Vietnamese Salad Rolls (Summer Rolls or Goi Cuon) are fresh, healthy wraps filled with crisp vegetables, herbs, prawns and pork, served with tangy or peanut dipping sauces. A light, vibrant dish perfect for any occasion!
Vietnamese Salad Rolls
For the Rolls
For the Sweet and Sour Sauce
For the Peanut Butter Sauce
Instructions
-
Prepare the Ingredients
- Boil the pork belly for 10 minutes after reaching a boil. Let cool and slice thinly.
- Slice prawns in half lengthwise
- Prep vegetables: julienne carrots, slice cucumber and red pepper thinly, halve lettuce leaves, and slice pineapple if using.
- Cook and drain rice noodles.
-
Make the Dipping Sauces
- Sweet and Sour Sauce: Mix fish sauce, lime juice, sugar and water. Stir well and add garlic and chilli.
- Peanut Butter Sauce: Heat peanut butter and soy sauce on low heat, adding water gradually until smooth. Garnish with crushed peanuts and chilli.
-
Roll the Salad Rolls
- Dip a rice paper sheet in water and lay it on a flat surface.
- Layer lettuce, cucumber, carrot, red pepper, pineapple, pork belly and noodles.
- Fold the bottom edge over the filling, tuck in the sides and roll tightly.
- Add prawn halves before the final roll so they're visible through the rice paper.
Servings 12
- Amount Per Serving
- Calories 268.75kcal
- % Daily Value *
- Total Fat 15.4g24%
- Saturated Fat 5.29g27%
- Trans Fat 0.01g
- Cholesterol 41.1mg14%
- Sodium 315.99mg14%
- Potassium 232.7mg7%
- Total Carbohydrate 26.42g9%
- Dietary Fiber 1.72g7%
- Sugars 6.4g
- Protein 6.88g14%
- Vitamin A 62.87 IU
- Vitamin C 31.77 mg
- Calcium 27.04 mg
- Iron 1.23 mg
- Vitamin D 0.04 IU
- Vitamin E 0.63 IU
- Vitamin K 7.34 mcg
- Thiamin 0.29 mg
- Riboflavin 0.15 mg
- Niacin 3.18 mg
- Vitamin B6 0.19 mg
- Folate 22.65 mcg
- Vitamin B12 0.36 mcg
- Phosphorus 107.2 mg
- Magnesium 28.75 mg
- Zinc 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
