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Watermelon Vietnamese Salad Rolls pinterest

Watermelon Vietnamese Salad Rolls

These refreshing summer rolls combine hydrating watermelon with crisp vegetables and herbs, all wrapped in delicate rice paper. A perfect no-cook appetizer for hot days that's both healthy and visually stunning.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Asian, Vietnamese
Servings 8 rolls
Calories 85 kcal

Equipment

  • Large shallow dish for water
  • Sharp Knife
  • Clean damp kitchen towel

Ingredients
  

For the Rolls

  • 8-10 rice paper wrappers 22 cm diameter
  • 2 cups seedless watermelon cut into thin 3-inch sticks
  • 1 large cucumber julienned
  • 1 large carrot julienned or spiralized
  • 1 red bell pepper thinly sliced
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 1 cup fresh cilantro leaves
  • 2 cups vermicelli rice noodles cooked according to package instructions
  • 1/4 cup chopped roasted peanuts optional, for added crunch
  • 2 tbsp sesame seeds black or white

For the Dipping Sauce

  • 3 tbsp rice vinegar
  • 2 tbsp low-sodium soy sauce or tamari
  • 1 tbsp maple syrup or agave nectar
  • 1 tbsp lime juice
  • 1 tsp grated ginger
  • 1 small garlic clove minced
  • 1 tsp sesame oil
  • 1/2 tsp sriracha optional, for heat

Instructions
 

  • Whisk together rice vinegar, soy sauce, maple syrup, lime juice, grated ginger, minced garlic, and sesame oil in a small bowl. Add sriracha if desired for a spicy kick. Set aside to allow flavors to develop.
  • Fill a large, shallow dish with warm water. Arrange all prepared ingredients in separate piles within easy reach to create an efficient rolling station.
  • Dip one rice paper wrapper into the warm water for about 10-15 seconds until it begins to soften but is still slightly firm. Transfer to a clean, damp kitchen towel.
  • Position a few watermelon sticks horizontally across the bottom third of the wrapper, leaving about 1-inch margin on each side. Layer with vermicelli noodles, cucumber, carrot, and bell pepper strips. Add a few mint, basil, and cilantro leaves.
  • Fold the bottom edge of the rice paper over the filling, then fold in the sides. Continue rolling tightly until completely sealed, maintaining gentle but firm pressure throughout.
  • Cut each roll diagonally with a sharp knife. Arrange on a serving platter and sprinkle with sesame seeds and chopped peanuts. Serve immediately with the dipping sauce.

Notes

For best results, pat all vegetables and watermelon dry before adding to rolls to prevent tearing of the rice paper.
These rolls are best enjoyed fresh but can be stored for up to 6 hours in the refrigerator wrapped individually in damp paper towels and placed in an airtight container.
You can prepare all ingredients the day before and store separately for quick assembly before serving.

Nutrition

Calories: 85kcalCarbohydrates: 18gProtein: 2gFat: 0.5gSodium: 35mgFiber: 1.5gSugar: 3gVitamin A: 15IUVitamin C: 12mg
Keyword Summer Appetizer, Watermelon Rolls, Vietnamese Rolls, Fresh Rolls, Vegan Appetizer
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