Salads
This Vietnamese egg roll salad recipe brings the vibrant flavors of Hanoi to your table with crispy egg roll wrappers, silky peanut dressing, and fresh vegetables. The dish balances textures—crunchy, tender, and creamy—while keeping prep simple with just 15 minutes of hands-on work.
It’s the perfect vegetarian meal for lunch or a light dinner, packed with umami and freshness.
The secret lies in the peanut dressing, where toasted peanuts blend with lime juice and fish sauce (or soy sauce for vegetarian) to create a silky, aromatic sauce. Shredded cabbage, carrots, and herbs like cilantro and mint add brightness, while egg roll wrappers provide that satisfying crunch.
The dish is customizable—add cucumber, bean sprouts, or even tofu for extra protein.
What makes this salad special is its harmony of flavors: sweet, tangy, nutty, and fresh all in one bite. The peanut dressing ties everything together, while the egg roll wrappers add a satisfying crunch that keeps every mouthful exciting.
It’s restaurant-quality at home, with no complicated techniques—just fresh ingredients and a little time.
Serve it warm or at room temperature, and pair with extra lime wedges for brightness. This recipe is perfect for meal prep or a quick weeknight dinner that feels like a celebration. Let’s get started!
Ingredients for vietnamese egg roll salad
Crispy egg roll wrappers and silky peanut dressing meet fresh vegetables for a vibrant, restaurant-style salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Egg Roll Wrappers 🥟 | 12 pieces | Store-bought, spring roll wrappers |
| Red Cabbage 🧅 | 2 cups | Shredded, thinly sliced |
| Carrots 🥕 | 1 medium | Shredded, julienned |
| Peanuts 🥜 | ½ cup | Toasted, unsalted |
| Natural Peanut Butter 🥜 | ¼ cup | Creamy, no added sugar |
| Lime Juice 🍋 | ¼ cup | Freshly squeezed |
| Soy Sauce 🍶 | 2 tbsp | Vegetarian, low-sodium |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Mint Leaves 🌿 | ¼ cup | Chopped, loosely packed |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh |
| Sesame Seeds 🌱 | 1 tbsp | Toasted, for garnish |
| Vegetable Oil 🫒 | 2 tbsp | For frying wrappers |
| Granulated Sugar 🍚 | 1 tsp | Adjust to taste |
| Salt 🧂 | ½ tsp | Sea salt preferred |
The egg roll wrappers are the star here—Asian markets often carry the best quality, but any store-bought spring roll wrappers work. Look for wrappers that are thin but sturdy enough to hold their shape when fried. Trader Joe's has a great option if you're nearby. For the peanut dressing, natural peanut butter without added sugar is key—it keeps the flavor pure and lets the lime and garlic shine. Toast your peanuts in a dry pan for 3-4 minutes until fragrant; that nutty aroma makes all the difference. Fresh herbs are non-negotiable here—cilantro and mint should be bright green with no wilt. If you can't find fresh mint, spearmint from the grocery store works in a pinch, but it won't have the same depth of flavor.
No soy sauce? Coconut aminos works as a 1:1 substitute, though the flavor profile will be slightly different. Running out of sesame oil? Toasted sesame seeds plus a neutral oil can mimic the aroma, though the taste won't be identical. For the cabbage, red cabbage adds vibrant color, but green works too—just be sure to shred it thinly so it stays crisp. The carrots can be pre-shredded from a bag (no judgment), but if you have time, julienne them yourself for that restaurant-quality texture. If you're making this ahead, prep the dressing and chop all veggies the night before—it keeps well in the fridge for up to 2 days.
The fried wrappers stay crispy for about 30 minutes at room temperature, so fry them fresh or serve immediately. Store any leftovers in an airtight container with parchment paper between layers to prevent sogginess. The peanut dressing keeps for 5 days in the fridge, though it's best used within 3 days for peak flavor. Freeze the dressing in ice cube trays for single-serving portions—just thaw and stir. For extra crunch, toast the sesame seeds in a dry pan before adding them to the salad. This dish reheats beautifully, making it perfect for meal prep—just gently warm the components separately before assembling.
Why You'll Love This Recipe
- No-Chop Shortcuts: Between us, I keep a pre-shredded red cabbage and carrots in my fridge just for this. Toss in the egg roll wrappers (already sliced!), and you’re basically assembling a salad—no knife skills required. Five minutes, tops.
- Crunchy-Creamy Magic: That peanut butter dressing? It’s the star. The toasted peanuts add this addictive crunch, while the creamy peanut butter ties everything together—sweet, savory, and just a little funky. Honestly, it’s the kind of flavor combo that makes you want to eat it straight from the bag.
- Lunchbox Legend: This salad holds up like a champ. Pack it for work or school—no soggy wrappers here. My kids take theirs in their thermoses, and I swear, it’s the only thing they’ll eat when they’re too busy to care about food.
- Pantry Power Move: You’re using what you already have: peanut butter, a few crunchy veggies, and those egg roll wrappers gathering dust. It’s the ultimate budget-friendly meal that still feels fancy. (Yes, even on a Tuesday night.)
Step-by-step instructions for Vietnamese egg roll salad
Here's how to create crispy, golden egg roll wrappers paired with a vibrant peanut-mint dressing.
Prepare the Crunchy Vegetable Filling
In a large mixing bowl, combine the 2 cups shredded red cabbage and 1 medium julienned carrot. Sprinkle with 0.5 teaspoon salt and gently toss to distribute evenly. Let the mixture sit for 5 minutes while you prepare the dressing - this draws out moisture for better texture. The cabbage should look slightly wilted but still vibrant, not soggy.
Add the 0.25 cup chopped fresh cilantro and 0.25 cup chopped fresh mint leaves, mixing just until combined. The herbs should be evenly distributed but still visible throughout the filling. Set aside while you make the peanut dressing - we'll combine everything at the final step to maintain freshness.
Make the Silky Peanut Dressing
In a small bowl, whisk together the 0.25 cup natural peanut butter, 0.25 cup lime juice, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon granulated sugar, and 2 cloves minced garlic. Start with a fork, then switch to a whisk for 1-2 minutes until completely smooth and no peanut butter streaks remain.
This is where the magic happens - the acidity from lime cuts through the richness of the peanut butter while the garlic and sesame oil add depth. If the dressing seems too thick, add 1-2 teaspoons water to reach a pourable consistency. The perfect dressing should coat the back of a spoon smoothly but still cling to ingredients.
Fry the Egg Roll Wrappers
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Working in batches of 3-4 wrappers, carefully place the 12 egg roll wrappers in the hot oil. Fry for 30-45 seconds per side until golden brown and crispy - you'll see bubbles forming and the edges turning a rich amber color.
Transfer the fried wrappers to paper towels to drain excess oil. The wrappers should be pliable but maintain their structure - if they feel too soft, fry another 10 seconds. Keep them warm in a 200°F oven while you assemble the salad to prevent sogginess.
Assemble the Vietnamese Egg Roll Salad
In a large serving bowl, gently combine the prepared vegetable mixture with the peanut dressing. Toss lightly just until everything is evenly coated - you want the flavors to meld without crushing the cabbage. The dressing should glisten slightly, indicating proper distribution.
Divide the filling evenly among the 4 servings (3 egg roll wrappers per serving) and serve immediately. The contrast between the crispy wrappers, fresh vegetables, and creamy peanut dressing creates the perfect balance of textures and flavors. Garnish each serving with 1 tablespoon toasted sesame seeds just before serving for added crunch and visual appeal.
Pro Tips For Making Vietnamese Egg Roll Salad
- STEAM WRAPPERS FIRST: Don’t boil or fry the egg roll wrappers—steam them for 30 seconds until pliable. I learned this the hard way after trying to roll them cold and ending up with cracks. A damp paper towel over the steamer basket keeps them from sticking like glue.
- SHRED CABBAGE DRY: Toss shredded red cabbage with a pinch of salt and let it sit for 10 minutes before mixing with other ingredients. This draws out excess moisture so your salad stays crisp instead of soggy. (Yes, even if you’re impatient like me.)
- TOAST PEANUTS LOW: Dry-toast whole peanuts in a 300°F (150°C) oven for 8–10 minutes—no oil needed. High heat burns them fast, and cold peanuts just won’t have that nutty crunch. Sprinkle them after assembling so they stay fresh.
- SAUCE THICKEN LAST: Mix peanut butter with a splash of water first, then add lime juice and fish sauce. Thickening the sauce with water upfront saves you from scrambling later when the dressing turns runny. Aim for a consistency like honey—easier to drizzle than drip.
Wine and beer pairings for this dish
Light Vietnamese Beers
A crisp, Vietnamese lager like Bia Saigon or 333 complements the salad's freshness beautifully. These beers have a clean, slightly malty profile that won't overpower the peanut dressing or herbs. I recommend serving them chilled at 40-45°F—the cold temperature enhances the salad's refreshing qualities. 🍺
Citrusy White Wines
For wine lovers, a dry Riesling or Sauvignon Blanc from Vietnam's Central Highlands works wonders. The wine's bright acidity mirrors the lime in the dressing, while its herbal notes harmonize with the cilantro and mint. A chilled glass at 45-50°F lets the wine's crispness shine alongside the salad's vibrant flavors.
Herbal Gin Cocktails
For a refreshing twist, try a gin-based cocktail with Vietnamese botanicals. Mix 2 oz gin, 1 oz lime juice, ½ oz honey syrup, and a splash of tonic water.
Garnish with a lime wheel and mint sprig—this drink's herbal notes echo the salad's fresh herbs while balancing the peanut dressing's richness. Serve over ice for a cool, invigorating sip. 🍹
Non-Alcoholic Options
For a non-alcoholic pairing, Vietnamese iced coffee (ca phe sua da) adds a creamy, slightly bitter contrast to the salad's sweet and savory elements. The robust coffee flavor stands up to the peanut dressing while complementing the salad's fresh herbs.
Alternatively, a sparkling yuzu soda from Japan offers a citrusy, fizzy alternative that cleanses the palate between bites.
Regional Beer Pairings
If you're serving this in Hanoi, pair it with Bia Hơi, a local craft beer with a light, effervescent profile. In Ho Chi Minh City, opt for Bia Rong, a slightly hoppier option that balances the salad's sweetness.
Both beers are widely available at Vietnamese markets and grocery stores, making them convenient choices for a true cultural experience. 🍻
Nutrition facts
Frequently asked questions
Can I make this salad without frying the egg roll wrappers?
For a lighter version, simply brush the wrappers with 1 tablespoon vegetable oil and bake at 375°F for 5-7 minutes until crispy. The texture will be different but still delicious—just watch them closely to avoid burning. This method also makes the dish more suitable for meal prep since baked wrappers stay crisp longer.
What's the best way to store leftovers?
Keep components separate for best results. Store the peanut dressing in an airtight container for up to 5 days in the fridge. Save the fried wrappers in a sealed container with parchment paper between layers—they'll stay crisp for 24 hours. Reheat the dressing gently in a saucepan or microwave, then reassemble the salad fresh. Pro tip: Freeze the dressing in ice cube trays for single-serving portions!
How can I make this vegetarian-friendly?
This recipe is already vegetarian! The original uses soy sauce instead of fish sauce, and the filling contains no meat. For extra protein, add ½ cup cooked tofu or ¼ cup chickpeas to the vegetable mix. Just be sure to pat them dry first to maintain crunch. The peanut dressing remains completely plant-based with these adjustments.
Why does my peanut dressing look grainy?
Graininess usually means the peanut butter wasn't fully emulsified. Whisk longer for 2-3 additional minutes or add 1 teaspoon hot water while whisking to break up clumps. For ultra-smooth results, blend the dressing ingredients in a food processor for 30 seconds. The texture should be silky, not streaky—this makes all the difference in the final dish!
What other vegetables can I add for extra crunch?
Try thinly sliced green beans, bean sprouts, or shredded bell peppers for added texture. For a sweeter touch, add ½ cup julienned apple or ¼ cup shredded purple cabbage. Just be mindful of moisture content—drain any watery veggies well before mixing. The key is keeping everything crisp!