Salads
This Vietnamese egg roll salad recipe delivers restaurant-quality crispy rice paper wraps filled with fresh herbs, silky tofu, and crunchy mushrooms—all wrapped in a silky peanut dressing that ties every bite together. The key lies in thinly slicing ingredients, rolling them precisely, and achieving that perfect golden-brown crisp when pan-frying.
I've perfected this vegetarian-friendly version after years of testing, and it's become a staple in my home for lunches and gatherings.
The beauty of this dish is its balance of textures—crispy edges from the rice paper, tender tofu, and fresh herbs that add brightness.
We'll use rice vermicelli for structure, shredded carrots for crunch, and a peanut dressing that's rich yet light, with just the right tang from lime and fish sauce. The filling comes together in minutes, and the rolling technique is simpler than it looks once you get the rhythm.
What makes this recipe special is how it transforms simple ingredients into something elegant and satisfying. The peanut dressing, made with creamy peanut butter, lime juice, and a touch of chili, adds depth that elevates the fresh flavors of the filling.
Whether you're serving it as a light lunch or a refreshing appetizer, each bite delivers a perfect harmony of textures and tastes.
For those who prefer protein, you can easily add shrimp or grilled chicken to the filling. The crispy wraps hold up beautifully when served, and the dressing can be adjusted to suit your spice preference.
Let's get started on creating this vibrant, flavorful dish that's as beautiful as it is delicious.
Ingredients for vietnamese egg roll salad
These fresh ingredients transform into crispy, vibrant egg roll salad wraps you'll crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Rice Paper Wrappers 🍚 | 8 whole | Rice paper sheets, not rice noodles |
| Extra-Firm Tofu 🧇 | 1 lb | Pressed and sliced thin |
| Shiitake Mushrooms 🍄 | 4 whole | Stems removed, sliced thin |
| Carrots 🥕 | 2 whole | Julienned into matchsticks |
| Rice Vermicelli Noodles 🍜 | 4 oz | Uncooked, broken into pieces |
| Fresh Mint Leaves 🌿 | ½ cup | Finely chopped, stems removed |
| Fresh Cilantro Leaves 🌿 | ¼ cup | Finely chopped, stems removed |
| Green Onions 🧅 | 3 whole | Thinly sliced, white parts trimmed |
| Lime Juice 🍋 | ¼ cup | Freshly squeezed, strained |
| Peanut Butter 🥜 | ½ cup | Creamy, unsweetened |
| Soy Sauce 🍶 | 2 tbsp | Low-sodium preferred |
| Fish Sauce 🍶 | 1 tbsp | Vegetarian-friendly version |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Red Chili Flakes 🌶️ | 1 tsp | Adjust for heat preference |
| Olive Oil 🫒 | 2 tbsp | For pan-frying |
The rice paper is the star—look for the thin, translucent sheets at Asian markets or the international aisle. Trader Joe's carries a great brand, but any rice paper works as long as it's not dried out. For the tofu, extra-firm is non-negotiable—press it between paper towels for 20 minutes to get that silky texture. Shiitake mushrooms add earthy depth, but cremini or white mushrooms work too. The carrots should be julienned into thin matchsticks (a mandoline makes this easy). Fresh herbs are key—buy them the day you cook if possible, or store them in damp paper towels in the fridge.
No fish sauce? Vegetarian oyster sauce or extra soy sauce works in a pinch. The peanut butter should be creamy, not crunchy—Smucker's or Jif are reliable. Running short on rice vermicelli? Substitute thin rice noodles, but soak them longer. For extra crunch, add thinly sliced bell peppers or cucumber. The lime juice needs to be fresh—bottled won't cut it here. If you're sensitive to sesame oil's flavor, reduce to 0.5 tbsp or use just the aroma (smell it before adding). The chili flakes can be swapped for fresh Thai chilies or sriracha for a different heat profile.
Store uncooked filling ingredients in airtight containers for 3-4 days. Once rolled, keep the egg rolls in a single layer on a plate—cover with a damp towel to prevent drying. The peanut dressing keeps for 5 days in the fridge, but the rice paper gets soggy fast, so assemble just before serving. For meal prep, make the filling and dressing ahead, then roll and fry fresh. The fried egg rolls reheat best in a 200°F oven for 10 minutes—they crisp up again beautifully.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of meal that feels like a hug—no fancy techniques, just chop, sear, and roll. The tofu and shiitakes take 10 minutes in a pan, while the noodles soak in hot water faster than I can grab a cup of tea. Honestly, if I can do it while scrolling through my phone, anyone can.
- Umami-Packed Crunch: That first bite? The crispy rice paper wrapper gives way to the chewy vermicelli, then boom—the shiitakes and caramelized carrots hit with a deep, savory punch. Between us, the fish sauce and lime dressing turn this into something dangerously addictive, even if my kids still call it "weird salad."
- Lunchbox Hero: Pack this for work or school, and you’ll be the office MVP. The rice paper holds up better than you’d think (I’ve tested it), and the flavors actually improve after sitting overnight—yes, even the tofu gets better. My daughter’s teachers started asking for seconds, and I haven’t had to meal-prep twice in a week since.
- Budget Meal That Feeds: Tofu, mushrooms, and carrots stretch into a full meal for four, and the rice paper wrappers cost pennies compared to store-bought spring rolls. I’ll be real: it’s the kind of recipe that makes me feel like I’m eating fancy without breaking the bank. Plus, leftovers? They’re my secret weapon for lazy Wednesdays.
Step-by-step instructions for Vietnamese egg roll salad
Here's how to create crispy, fresh egg roll wraps with a silky peanut dressing that balances everything perfectly.
Prepare the Crispy Tofu and Mushrooms
Press the 1 lb extra-firm tofu between paper towels with a heavy weight for 15 minutes to remove excess water. Cut it into thin slices about ¼-inch thick. Heat 1 tablespoon of the olive oil in a non-stick skillet over medium-high heat until shimmering. Add the tofu slices and cook for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
In the same skillet, add the remaining 1 tablespoon olive oil and the 4 whole shiitake mushrooms (stems removed, sliced thin). Cook for 4-5 minutes until the mushrooms are tender and slightly caramelized. Remove from heat and set aside with the tofu.
Cook and Assemble the Vermicelli Noodles
Boil 4 cups of water in a pot and add the 4 oz rice vermicelli noodles. Cook for 2-3 minutes until tender but still slightly chewy. Drain immediately and rinse under cold water to stop the cooking process. Toss the noodles with 1 tablespoon of the sesame oil to prevent sticking.
While the noodles cook, prepare the julienned carrots by cutting the 2 whole carrots into matchsticks. Thinly slice the 3 whole green onions, keeping the white parts trimmed. Chop the 0.5 cup fresh mint leaves and 0.25 cup fresh cilantro leaves separately, removing stems as you go.
Make the Silky Peanut Dressing
In a small bowl, combine the 0.5 cup creamy peanut butter, 0.25 cup lime juice, 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 teaspoon red chili flakes. Whisk vigorously until smooth, then gradually add 2 tablespoons of warm water (from the noodles) to thin the mixture to your desired consistency. The dressing should coat the back of a spoon but still be pourable.
For extra richness, drizzle in the remaining ½ tablespoon of sesame oil and mix well. Taste and adjust seasoning—add more lime for acidity, soy sauce for saltiness, or chili flakes for heat. Set aside while you prepare the wraps.
Assemble the Crispy Egg Roll Wraps
Fill a shallow dish with warm water. Working with one rice paper wrapper at a time, dip it in the water for 5-10 seconds until pliable but not soggy. Lay it flat on a clean surface. Arrange ¼ of the cooked vermicelli noodles in a line about 1 inch from the bottom edge. Top with an equal portion of the crispy tofu, mushrooms, julienned carrots, and green onions.
Sprinkle with 1 teaspoon each of the chopped mint and cilantro leaves. Drizzle lightly with 1 tablespoon of the peanut dressing. Fold the bottom edge over the fillings, then fold in the sides, and finally roll tightly from the bottom up. Repeat with the remaining wrappers and dressing.
Serve Fresh with Extra Dressing
Arrange the completed egg roll wraps on a platter and drizzle generously with the remaining peanut dressing. Garnish with extra chopped mint, cilantro, and green onions for color and freshness. Serve immediately while the wrappers are still crispy and the noodles are warm.
For the best experience, cut each wrap in half and serve with additional dressing on the side. The combination of crispy tofu, tender mushrooms, fresh herbs, and silky peanut sauce creates a perfect balance of textures and flavors in every bite.
Pro Tips For Making Vietnamese Egg Roll Salad
- SOAK NOODLES SEPARATELY: The rice vermicelli and rice paper wrappers both need soaking, but they behave differently—don’t toss them in the same bowl. Soak the noodles in warm water for 10-15 minutes until pliable, then drain and rinse with cold water to stop cooking. Keep the wrappers in their own shallow dish of just warm water (they’ll soften in 5-8 minutes) and refresh the water if they start drying out.
- PRESS TOFU HARDER: Extra-firm tofu is still too soft for crispy egg roll texture. Wrap it in a towel, place a heavy pan or cast-iron skillet on top, and let it sit for 10 minutes before slicing. This squeezes out enough moisture that your tofu won’t turn to mush when stir-fried—trust me, I’ve cried over soggy egg rolls.
- SHAVING CARROTS MATTERS: Skip the julienne peeler if you want real texture. Use a mandoline or sharp knife to slice carrots paper-thin (1/16-inch or less) and soak them in ice water for 5 minutes before draining. This keeps them crisp instead of limp, and the salad holds up better when rolling. (Yes, even if you’re impatient like me.)
- STIR-FRY IN BATCHES: Don’t overload the pan with tofu and mushrooms—they’ll steam instead of sear. Cook the tofu first in a hot, oiled wok or skillet until golden (3-4 minutes), then remove it. Add mushrooms and carrots in the same pan, stir-fry until just tender (they’ll finish cooking in the salad), and toss the tofu back in at the end. Crowding = sad, soggy egg rolls.
Make-ahead tips for vietnamese egg roll salad
Prep Ingredients Ahead
Chop all your herbs and vegetables the night before—store them in airtight containers with damp paper towels to keep them fresh. I like to prep the mint, cilantro, green onions, and carrots first since they're used in both the filling and garnish.
The tofu and mushrooms can be sliced and refrigerated for up to 24 hours, but cook them fresh for best texture. 🥕
Make Dressing First
Whisk up the peanut dressing at least 1 hour before serving—this lets the flavors meld beautifully and prevents last-minute rushing. Store it in an airtight jar in the fridge.
I like to double the batch because it's perfect for dipping or drizzling over other dishes like spring rolls or grilled meats. The lime juice needs time to brighten the peanut butter's richness.
Assemble Wraps Just Before Serving
Rice paper loses crispness fast, so keep your 8 wrappers in a sealed plastic bag until ready to use. Dip each wrapper in warm water for 5-10 seconds right before rolling—never soak them.
Work quickly but carefully to avoid soggy edges. I find it helps to have all fillings pre-measured in small bowls for efficient assembly. 🍜
Fry in Batches
Pan-fry the egg rolls in 2 batches over medium heat with 1 tablespoon olive oil per batch. Cook for 2-3 minutes per side until golden and crispy. Keep them warm in a 200°F oven while finishing the remaining wraps.
The oil should be hot but not smoking—too high heat burns the outside before cooking through.
Reheat Crispy Wraps
For leftovers, reheat egg rolls in a 350°F oven for 10-12 minutes on a wire rack set over a baking sheet. This method recrisps the wrappers without making them soggy.
Alternatively, pan-fry again for 1 minute per side over medium heat. The peanut dressing reheats best in a small saucepan over low heat—just warm it gently and stir constantly. 🔥
Storage Tips
Store uncooked egg roll fillings (without wrappers) in an airtight container for 3 days in the fridge. Cooked egg rolls keep for 2 days but lose crispness—reheat immediately before serving. For freezing, wrap individual rolls in plastic wrap and store in a freezer bag for up to 1 month.
Thaw overnight in the fridge before reheating. The peanut dressing freezes well too—just thaw and whisk to restore smoothness.
Nutrition facts
Frequently asked questions
Can I make this Vietnamese egg roll salad vegetarian?
This recipe is already vegetarian-friendly with tofu as the main protein. For extra flavor, add marinated baked tofu or tempeh. Skip the fish sauce and use vegetarian oyster sauce instead. The peanut dressing and fresh herbs keep it vibrant without any meat.
Why does my rice paper get soggy when rolling?
Rice paper absorbs moisture quickly—dip each sheet in warm water for only 5-10 seconds and work fast. Use a clean surface and keep your hands dry. If the paper feels too stiff, add a splash of water to your hands while rolling. Never soak the entire sheet at once.
How do I make the peanut dressing thicker or thinner?
For a thicker dressing, reduce the warm water to 1 tablespoon or add 1 teaspoon peanut butter. For a thinner consistency, add 1 tablespoon water at a time until pourable. The ideal texture coats the back of a spoon but remains smooth when drizzled.
Can I bake the egg rolls instead of pan-frying?
Yes! Brush assembled rolls with olive oil and bake at 400°F for 12-15 minutes until golden. For extra crispiness, broil for 1-2 minutes at the end. Baked rolls are lighter but slightly less crisp than fried—great for a healthier option.
What's the best way to store leftovers?
Keep cooked egg rolls in an airtight container for 2 days in the fridge. Reheat in a 350°F oven for 10-12 minutes on a wire rack to restore crispness. The peanut dressing stays fresh for 5 days—store separately and whisk before using. Freeze rolls individually for up to 1 month.