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Vietnamese Salad Rolls

By sbeck32

Healthy mixture of vegetables comes together in these richly flavorful appetizers. You can put a protein such as shrimp to bulk it up for meal-sized rolls.

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Rate this recipe 3.4/5 (154 Votes)


  • 12 rice paper sheets
  • 6-8 inches diameter
  • 1/2 daikon
  • 1 cucumber
  • 1 belgian endive
  • 4 tbsp toasted sesame seeds
  • 1/2 bunch cilantro
  • 1/2 package rice noodles
  • 1/2 nub of ginger
  • 1/4c sesame oil
  • 1 large carrot
  • miso paste/powder


Servings 12
Level of difficulty Average
Preparation time 30mins
Cooking time 5mins
Cost Average budget


Step 1

boil a medium pot of water with miso paste

Step 2

Chop all vegetables into julienne strips and cook the daikon in the miso. Remove the daikon and let cool

Step 3

Place rice noodles (vermicelli) in the miso pot, close and turn off heat.

Step 4

separately, get a round dish and put hot water from the kettle inside.

Step 5

Take a rice paper sheet and soak until you can play with it, very carefully.

Step 6

Put a tsp of sesame oil with grated ginger in the middle of the wrap, layer all vegetables and cooked rice noodles, finishing with cilantro leaves and then sesame seeds.

Step 7

Wrap tightly and repeat


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Review this recipe

super delicious!

Commented by

Vietnamese Salad Rolls Nem nuong: Vietnamese Pork Meatballs with Mint