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Vietnamese Ocean Shrimp Salad Roll

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Vietnamese Ocean Shrimp Salad Roll

Cool off with this refreshing and easy recipe using pre-cooked pink ocean shrimp. Sweet to taste and unique texture, this shrimp rice roll recipe is sure to be a hit with your family and friends! This recipe includes a no-cook delicious spicy peanut sauce.



For wrapping:

  •  8 sheets rice paper


For the filling

  • 230 grams 8 ounces cooked pink shrimp

  • .5 litre 2 cups cooked rice noodles

  • 60 ml 1/4 cup nuoc cham ( Vietnamese dipping sauce)

  • 1 lime, zest and juice

  • 60 grams 2 ounces carrot, julienne

  • 60 grams 2 ounces dikon radish, julienne

  • 60 grams 2 ounces cucumber, julienne

  • cilantro to taste

  • chopped kale, (optional)


No cook peanut sauce

  • 120 ml 1/2 cup natural peanut butter, (natural no sugar added)

  • 15 ml 1 tablespoon sweet soy sauce ( kecap manis )

  • 15 ml 1 tablespoon hoisin sauce

  • 15 ml 1 tablespoon sweet chilli sauce ( Thai cock brand)

  • 15 ml 1 tablespoon toasted sesame seed oil

  • 10 ml 2 teaspoons sambal oelek


For the dipping sauce:

Whisk together the peanut butter, sweet soy, hoisin, sweet chilli sauce, sesame seed oil and the sambal oelek. Leave it at room temperature until needed.


For the filling:

Place the shrimp, rice noodles, nuoc cham, lime juice and zest, carrots, dikon, cucumber and cilantro into a large mixing bowl. Toss gently until the ingredients are well distributed with the rice noodles.

Let it sit for 30 minutes in the fridge before wrapping in the rice paper.

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