Salads
This Vietnamese egg roll salad recipe delivers restaurant-quality crispy rice paper wraps packed with fresh fillings and a tangy fish sauce dressing. The secret lies in properly preparing the rice paper—soaking just long enough to create delicate, pliable sheets that crisp up beautifully when rolled.
I developed this version after perfecting the balance between traditional techniques and modern adaptations that make it approachable for home cooks.
The filling combines tender shrimp or tofu, crunchy vegetables, and fragrant herbs wrapped in those crispy rice paper shells. What sets this apart is the nuoc cham dipping sauce—a perfect harmony of fish sauce, lime, sugar, and chili—that transforms simple ingredients into something extraordinary.
The key technique is assembling the rolls tightly enough to hold their shape while keeping them light and airy.
By the time you're done, you'll have golden-brown egg roll salad with layers of texture and flavor—crispy edges, tender fillings, and that signature tangy dressing. Each bite delivers a perfect balance of fresh herbs, savory protein, and the bright acidity of the sauce.
This recipe adapts beautifully for both traditional and vegetarian versions, making it versatile for any occasion.
The best part? These crispy wraps stay fresh for hours, perfect for meal prep or serving at gatherings. Let's get started with this authentic yet approachable Vietnamese dish that will become your new favorite salad recipe.
Ingredients for vietnamese egg roll salad
Crispy rice paper wraps and vibrant fillings—this vegetarian version keeps all the zing without shrimp.
| Ingredient | Amount | Notes |
|---|---|---|
| Rice Paper Wrappers 🍱 | 8 whole | Square, 7-inch size preferred |
| Extra-Firm Tofu 🥬 | 1 lb | Pressed, cubed, pan-fried |
| Fresh Shrimp 🦐 | ½ lb | Peeled, deveined, optional (omit for veg) |
| Carrots 🥕 | 1 whole | Julienned, medium size |
| Cucumber 🥒 | 1 whole | English, seedless, thinly sliced |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, seeds removed |
| Fresh Mint Leaves 🌿 | ½ cup | Finely chopped, stems removed |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, stems removed |
| Fish Sauce 💧 | 2 tbsp | Red Boat preferred, vegetarian alternative |
| Lime Juice 🍋 | 3 tbsp | Freshly squeezed |
| Granulated Sugar 🍯 | 1 ½ tbsp | White or raw cane |
| Sriracha 🌶️ | 1 tbsp | Adjust for heat preference |
| Vegetable Oil 🫒 | 2 tbsp | For frying rice paper |
| Sesame Oil 🫒 | 1 tsp | Toasted, for finishing |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning |
The rice paper is non-negotiable—7-inch squares from Asian markets or the international aisle are your best bet. Look for packages labeled 'spring roll wrappers' or 'rice paper.' Store the dry wrappers in a sealed container to prevent cracking. For the tofu, extra-firm is key—press it for 20 minutes to remove excess water. If you can't find Red Boat fish sauce, vegetarian fish sauce (like Thai Kitchen brand) works perfectly. The herbs? Fresh mint and cilantro make all the difference—grab them from the farmers market if possible, but the grocery store stuff is fine too.
No shrimp? No problem—this version shines with just tofu. For extra crunch, lightly toast the tofu cubes in the pan before adding to the filling. Swapping bell peppers? Yellow or orange work too, but red has the best balance of sweetness and crunch. The dressing is where the magic happens—adjust the lime to sugar ratio to taste (more lime for tartness, more sugar for balance). If you don't have Sriracha, substitute with chili garlic sauce or even a pinch of cayenne. The carrots can be baby carrots if that's what's handy—just slice them thinly for that perfect julienne texture.
Rice paper stays crispy for about 30 minutes after frying—work quickly! Store any leftovers in an airtight container with parchment paper between layers to keep them from sticking. These keep well for 2 days in the fridge, though they're best enjoyed fresh. For meal prep, assemble the fillings first and wrap just before serving. The dressing? Make it fresh each time—it loses its zing when stored. Freezing isn't recommended, as the rice paper loses its crispness, but the filling components freeze beautifully for up to 1 month.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe when I’m too tired to julienne carrots properly—just shred them with a box grater while the tofu crisps in the pan. Five minutes of chopping, and you’ve got crunchy, fresh fillings ready to roll.
- Umami Bomb: That crispy seared tofu and shrimp combo? It’s the star. The fish sauce dressing ties it all together—salty, tangy, and just a little sweet—so every bite feels like a little flavor vacation.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The rice paper wrappers keep things fresh for days, and the salad holds up better than any sad desk salad. (Yes, even on a Tuesday night.)
- Budget Flex: I make this twice a month—once with shrimp, once with tofu—and it never breaks the bank. Carrots and cucumbers stretch the filling, so you’re not left with half a batch of expensive protein going to waste.
Step-by-step instructions for Vietnamese egg roll salad
Here's how to create restaurant-quality Vietnamese egg roll salad with perfectly crisp rice paper wrappers and a tangy, balanced dressing.
Prepare the Protein Fillings
Start by pressing the 1 lb extra-firm tofu between paper towels for 15 minutes to remove excess moisture. Cut it into ½-inch cubes and pan-fry in 1 tablespoon vegetable oil over medium-high heat for 5-6 minutes until golden brown on all sides. Set aside on a paper towel-lined plate.
In the same pan, add the 0.5 lb fresh shrimp (if using) and cook for 2-3 minutes per side until pink and opaque. Season both proteins with 0.25 tsp Diamond Crystal kosher salt and ½ tsp Sriracha while still hot. The shrimp should be fully cooked through with just a hint of spice—this is your flavor foundation.
Create the Zingy Dressing
In a small bowl, whisk together 2 tbsp fish sauce, 3 tbsp lime juice, 1.5 tbsp granulated sugar, and 1 tbsp Sriracha until the sugar dissolves completely. This dressing is the soul of your salad—balance is key. Taste as you go: the fish sauce should be salty, lime bright, sugar sweet, and Sriracha adding just enough heat. Adjust any component by ½ tsp until perfectly balanced.
Set the dressing aside while you prepare the vegetables. The acidity will mellow slightly as it sits, so don't overcorrect now. The dressing should coat the back of a spoon with a glossy sheen when properly emulsified.
Prep and Assemble Vegetable Components
Julienne the 1 whole carrot into ¼-inch matchsticks and thinly slice the 1 whole cucumber (peeled if preferred) and 1 whole red bell pepper into ¼-inch strips. Chop the 0.5 cup fresh mint leaves and 0.25 cup fresh cilantro separately—keep them distinct for visual appeal and flavor contrast.
Arrange all vegetables on a platter. The mint adds freshness while cilantro provides a more citrusy note. Both should be finely chopped to distribute evenly throughout the salad. This is where the vibrant colors come together—think rainbow layers of orange, green, and purple.
Fry and Assemble the Rice Paper Wraps
Heat 2 tbsp vegetable oil in a small skillet over medium heat until shimmering. Quickly dip each rice paper wrapper for 8-10 seconds per side until pliable and just beginning to crisp at the edges. Work quickly—rice paper burns faster than you think! Transfer to a clean kitchen towel to drain excess oil.
While warm, spread 1 tablespoon dressing evenly across the wrapper, leaving a ½-inch border at the edges. Add a layer of vegetables, then a piece of tofu and shrimp (if using). Fold the sides inward first, then roll tightly from the bottom up. The heat from the filling will help seal the wrap naturally.
Serve with Finishing Touches
Arrange the completed wraps on a platter, seam-side down. Drizzle lightly with remaining dressing and 1 tsp sesame oil, then sprinkle with additional chopped mint and cilantro. The sesame oil adds a nutty aroma that complements the bright flavors. Serve immediately while the rice paper remains crisp.
For best results, cut each wrap diagonally before serving to showcase the colorful layers inside. The contrast of crispy wrapper, fresh vegetables, and savory protein creates that perfect first bite. This dish is all about balance—crunchy, fresh, tangy, and umami all working together.
Pro Tips For Making Vietnamese Egg Roll Salad
- SOAK WRAPPERS RIGHT: Fill a shallow dish with warm water—not boiling, not ice cold—just enough to cover the bottom. Rice paper gets flimsy if you soak it too long (30 seconds max), but soggy wrappers turn to mush when rolling. I learned this the hard way after my first batch dissolved mid-roll.
- PRESS TOFU DRY: After frying or baking the tofu, stack it under a clean towel and press with a heavy pan for 5 minutes. This removes excess oil so your egg rolls don’t turn greasy when wrapped. My grandmother swore by this, and she was right: crispy outside, light inside.
- PEEL SHRIMP LAST MINUTE: Keep shrimp peeled until just before cooking—peeling too early dries them out faster. If using frozen shrimp, thaw in cold water for 10 minutes, then pat very dry with paper towels. Wet shrimp splatters like crazy when hitting the pan.
- JULIENNE CARROTS UNIFORM: Use a mandoline for even 1/8-inch strips—no, your knife skills won’t cut it here. Uneven shreds cook at different rates, leaving some crunchy and others limp. Run the carrots under cold water after slicing to stop them from oxidizing mid-roll.
Storing and reheating your leftovers
Fridge Storage
Store any leftover rice paper wraps in an airtight container with a paper towel on top to absorb excess moisture. Keep them in the fridge for up to 2 days—they'll stay fresh but lose some crispness over time.
I like to separate layers with parchment paper to prevent sticking. The fillings (tofu, shrimp, veggies) can be stored separately for up to 3 days if you prefer to wrap fresh each time. 🥬
Freezing Fillings
Freeze the filling components (tofu, shrimp, veggies, and herbs) in a single-layer tray for 1 hour, then transfer to a freezer bag with all air removed. They'll keep for 1 month—perfect for meal prep.
When ready to use, thaw in the fridge overnight and assemble fresh. The rice paper doesn't freeze well, so always wrap it fresh after thawing. 🧊
Reheating Wraps
For best texture, reheat wrapped salad in a skillet over medium heat for 1-2 minutes per side until crispy again. Add a splash of water to steam the filling if needed.
Microwave reheating works in a pinch—cover with a damp paper towel and heat for 20 seconds, then crisp in the skillet. The dressing should be made fresh each time for optimal flavor. 🔥
Dressing Refresh
If your dressing loses its zing, revive it by whisking in ½ tsp extra fish sauce and 1 tsp fresh lime juice. The acidity and umami balance is crucial—never skip this step if storing leftovers.
I keep a small container of dressing in the fridge and make fresh batches weekly to maintain that restaurant-quality tang. 💧
Make-Ahead Tips
Prep all fillings and chop vegetables 1 day ahead—store in separate containers. Keep the rice paper dry in its package until ready to use. The dressing should be made fresh, but you can mix all ingredients except lime juice (add that just before serving).
This saves 30 minutes of prep time on busy days! ⏰
Serving Leftovers
Serve cold or at room temperature for the best texture contrast. Cut diagonally to showcase the colorful layers inside. Pair with extra dressing on the side for dipping. These wraps are fantastic for lunches or potlucks—just assemble fresh before serving to maintain crispness. 🍽️
Nutrition facts
Frequently asked questions
Can I make this salad without shrimp?
This recipe works beautifully with just tofu or mushrooms for a fully vegetarian version. The tofu provides a satisfying texture when pan-fried, while mushrooms add earthy depth. Simply omit the shrimp and increase the tofu to 1.5 lbs for extra filling power.
How do I get the rice paper to stay crispy?
The key is frying just until pliable (8-10 seconds per side) and working quickly. Use medium heat and transfer to a clean kitchen towel to drain excess oil. Keep the filled wraps small and assemble them right before serving to maintain that perfect crunch.
What's the best way to adjust the spice level?
Start with the recipe's 1 tbsp Sriracha, then adjust by ½ tsp increments. For milder heat, reduce the Sriracha and add more sugar to balance. If you prefer extra spice, swap in 1 tsp chili garlic sauce or a pinch of cayenne pepper. The lime juice naturally mellows the heat over time.
Can I use store-bought rice paper wrappers?
Yes, but quality matters! Look for 7-inch square rice paper wrappers from Asian markets—they're thinner and crisp better than thicker spring roll wrappers. Store them in a sealed container to prevent cracking. For best results, use them within 2 weeks of purchase.
What other vegetables can I add?