Light and fresh, filled with vegetables and wrapped with rice paper, the Vietnamese salad roll is perfect for enjoying in the height of summer. Though it’s traditionally filled with steamed shrimp, Vietnamese ham, rice noodles, crunchy lettuce and fresh herbs, this “unfried spring roll” is redefining itself in North America, just like sushi has evolved with avocados, mangoes and of course, Sriracha sauce.

The Luvo team created the ultimate Asian-inspired summer party at Nourish Café & Cooking School and learned the tips and tricks from our colleagues, Lisa and Amanda. The key is to get all the fillings cut and laid out before you assemble the rolls.

We made three versions (recipes below), but feel free to mix and match the ingredients as you like. There are no rules! Most of the ingredients should be readily available at your local grocery store, but the rice noodles and rice paper wrappers may be found at an Asian grocer.

Classic Vietnamese Salad Shrimp Roll

  • 1 pound of shrimp, peeled and cooked, halved lengthwise
  • 1 16-oz pkg of rice noodles or rice vermicelli (sometimes labelled as “rice stick”), cooked according to package directions
  • 20 large, round rice paper wrappers
  • 2 cups bean sprouts
  • 2 large carrots, julienned or shredded
  • 1 bunch fresh Thai basil (regular basil can be used as a substitute)
  • 1 bunch fresh mint leaves
  • 1 bunch fresh cilantro

Vegan Mango Quinoa Roll

  • 2 medium mangoes, peeled and sliced
  • 1 large cucumber, julienned
  • 2 large carrots, julienned
  • 1 bunch fresh mint leaves

Pomegranate Chicken Roll 

  • 2 chicken breasts, cooked and shredded
  • 4 cups cooked red quinoa (2 cups uncooked)
  • 2 cups shredded red cabbage
  • 1 large cucumber, julienned
  • 1 pomegranate, seeded
  • 1 bunch fresh cilantro


  1. Fill a shallow dish with warm tap water for moistening the rice paper. A 10” pie dish works well. Dip one sheet of rice paper wrapper at a time, holding it underneath the water for a few seconds until it becomes slightly softened. Remove from water and place onto your rolling surface with the smooth side down. Wooden or plastic cutting boards work best for rolling the sticky rice paper. Experiment with what you have in your kitchen.
  2. Lay the ingredients you want shown on the top side of each roll in a single horizontal layer in the center of the wrapper (such as the cut shrimp and fresh herbs). Leave about 1” of space on either side of the ingredients for rolling.

3. Continue layering the ingredients over the first layer: a handful of rice noodles, lettuce, carrots, bean sprouts, a few sprigs of each herb. It may take some experimenting to get the feel for how much you can fit inside each roll.

4. Fold the bottom half of the rice paper over top of the filling. The trick here is to pull the ingredients together as tightly as you can. While holding them in place, fold the two sides of the wrapper towards the center.

5. Still holding the roll tight, roll the wrapper horizontally up towards the top. When you turn the roll seam-side down, you should see your first layer of ingredients in a neat row.

6. Once you’re done with each roll, place them on a tray lined with a damp, clean tea towel or paper towel to keep them moist and cover them tightly with plastic wrap if not serving right away. If you’re preparing for guests, we recommend having all the ingredients prepared in advance and allowing each guest to roll their own.

Dipping Sauces

Classic Hoisin Peanut Sauce

  • ¾ cup natural peanut butter (we prefer creamy, but crunchy also works)
  • 1/3 cup water
  • 3 tbsp hoisin sauce
  • chopped peanuts, for garnish
  • water


  1. Place the first three ingredients in a bowl and stir to combine.
  2. Add water to thin the sauce to a creamy consistency, as needed.
  3. Transfer to serving dishes and garnish with chopped peanuts.

Vegan Fish Sauce

  • ¼ cup pineapple juice (we used canned, but fresh will also work!)
  • 1 tbsp apple cider vinegar
  • 2 tbsp tamari soy sauce
  • Julienned carrots and lemon slices for garnish (optional)


  1. Combine ingredients in a bowl.
  2. Garnish with julienned carrots and a slice of lemon.

Almond Butter Sauce

  • ½ cup almond butter
  • 6 tbsp lime juice
  • 5 tbsp tamari
  • 1 tbsp maple syrup, or other sweetener
  • 4 drops of sesame oil
  • Water


  1. Combine ingredients in a bowl.
  2. Thin with water to the consistency of your liking.

How did yours come out? Share your substitutions with us in the comments section below and be sure to sign-up for Luvo’s newsletter for more nutritious recipes and exclusive giveaways.