These Watermelon Prosciutto Vietnamese Salad Rolls (with Peanut Sauce) take the humble salad roll to an entirely new level! With that distinctive watermelon burst of "freshness" in every bite, it'll have you savouring summer all year long!
Packed with healthy vermicelli noodles, lettuce, carrot, red cabbage, and fresh herbs, these sweet savoury salad rolls make a great appetizer but can also be eaten as a meal or side, and are right at home packed along in the lunch bag, as part of a healthy, balanced lunch. They pair well as an appetizer for a summer meal such as Grilled Greek Chicken Burgers or BBQ Beer Can Chicken with Mexican Street Corn Pasta Salad!
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If you love watermelon, be sure to try my Watermelon Granola Trifle too!
🥘 Ingredient Notes
I like to prep all my ingredients in advance and put them in bowls and on plates. I add the lettuce, carrots, and red cabbage together in one bowl and the fresh herbs (cilantro, basil, and mint) in another. I also mix up the Peanut Dipping Sauce. I find this makes assembly so much quicker and easier!
- Seedless watermelon. Make sure your watermelon is seedless!
- Prosciutto. Prosciutto adds a salty flavor and meaty texture that pairs perfectly with the sweet melon!
- Fresh cilantro, mint, and basil. Fresh herbs are critical for this recipe!
- Rice vermicelli noodles. You'll want to use the thin rice vermicelli
- Rice wrappers/Rice paper. Make sure you get the large size (see measurements in recipe card)!
Vietnamese Salad Rolls Peanut Dipping Sauce:
- Crunchy peanut butter. Crunchy peanut butter gives this sauce a welcome crunchy texture!
- Italian dressing. Italian dressing adds a tangy complexity to this dipping sauce!
- Maple syrup. Maple syrup is a great way to add sweetness to balance the tanginess of this recipe, with a hint of maple.
- Chili paste. Chili paste adds a nice spicy bite to this salad roll dipping sauce
*Please see recipe card for full list of ingredients and quantities!
📖 Variations & Substitutions
- Prosciutto- you can use salami as a substitute
- Lettuce, red cabbage, and shredded carrots -you can buy a bagged salad with these ingredients instead of buying them separately and chopping everything up!
- Crunchy peanut butter- if you only have smooth peanut butter, you can simply just use that (although the dip will have a different texture) or just add 1 tablespoon of finely chopped unsalted peanuts
- Watermelon - you could use cantaloupe instead
- Vegetarian - you can simply leave out the prosciutto or substitute the prosciutto with tofu (pressed and sliced thinly), tempeh, or a plant-based deli meat. Ensure your dipping sauce ingredients are also plant-based if you're aiming for a fully vegan version.
🔪 How to Assemble Vietnamese Salad Rolls (with peanut dipping sauce)
Making salad rolls is easier than you may think and well worth the time investment! (See recipe card for more detailed instructions)
- After you've dipped the rice paper roll in hot water, place about 2 teaspoons of prosciutto, then 2 tablespoons of salad, 1-2 tablespoons of vermicelli noodles, then 2 teaspoons of each cilantro, basil, and mint on the rice wrapper, just below the middle of the wrapper.
- Add about 4-5 sticks of watermelon on top of the filling.
- Fold one long side of the wrapper over the middle. Then fold over the next side.
- Beginning at the bottom edge of the wrapper, wrap tightly upwards.
- Keep wrapping tightly; wrap to the top. (See video "How to wrap a salad roll" in Notes below)
🎥 Video
Video: How to wrap a salad roll
Expert Recipe Tips
- Use firm, seedless watermelon. Choose a firm, seedless watermelon to make slicing into thin, sturdy sticks easier.
- Pat the watermelon completely dry. This step is essential to prevent excess moisture from making the rice paper soggy and prone to tearing.
- Soak rice paper briefly. Dip the rice paper in warm water for just 8-10 seconds. It should be pliable but not overly soft when removed-this helps avoid tearing during wrapping.
- Use a damp tea towel as your rolling surface. A slightly damp tea towel prevents sticking and gives enough grip to help roll the wraps tightly without tearing the delicate rice paper.
- Organize ingredients assembly-line style. Prep and arrange all fillings (noodles, herbs, veggies, prosciutto, watermelon) in separate bowls or piles before starting.
- Don't overfill the rolls. Stick to the suggested amounts in the instructions. Overstuffing makes the rolls hard to wrap and more likely to burst.
- Chill the dipping sauce. Let the peanut sauce sit in the fridge for at least 30 minutes before serving.
- Serve with watermelon wedges and mint for presentation. Cutting some rolls in half and garnishing the platter with fresh mint and extra watermelon wedges creates a visually appealing, summer-fresh presentation.
🌡️Storing
You'll want to make these fresh Vietnamese rice paper rolls as close to serving as possible. However, if you want to do some prep in advance, I'd recommend you only do so 1 day in advance. Better yet, instead, prep it by cutting up the watermelon and vegetables separately and storing the watermelon in a separate container from the vegetables in the fridge. Pat the watermelon dry with paper towels before assembling the salad rolls.
👪 Serving
This Summer Salad Roll recipe makes about 24 salad rolls. Although you can simply serve these whole, I like to cut some in half, leaving others whole, as it looks very colourful. I set the dip in the middle of the platter and add some watermelon wedges, sprinkled with additional fresh mint.
🔢WW Points
These Vietnamese Salad rolls are 4 ww points each (with the peanut dipping sauce). You can bring down the points by using sugar-free maple syrup, light peanut butter, and/or skipping the prosciutto.
❔ Recipe FAQ's
Don't soak the rice paper too long-about 10 seconds is enough. It should still feel slightly firm when you remove it from the water. It will continue softening as you assemble the roll. Also, lay it on a damp tea towel, not a dry or slick surface
Once rolled, place each one on a plate or tray lined with parchment paper, making sure they don't touch. If stacking, use parchment between layers and lightly brush them with a bit of oil or a damp paper towel to prevent sticking
Sambal Oelek or a similar Asian-style chili paste works well in the dipping sauce. Adjust the amount to taste depending on your heat preference
So if you want to enjoy a healthy appetizer that encapsulates the taste of summer, far beyond the days of summer, then make these Watermelon and Prosciutto Vietnamese Salad Rolls and dip away!
🍽More healthy appetizers!
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📋 Watermelon Prosciutto Vietnamese Salad Rolls Recipe (with peanut dipping sauce)
Ingredients
Salad Rolls
- 1 cup iceberg lettuce, chopped
- ¼ cup red cabbage, thinly chopped
- ¼ cup carrots, grated
- 200 g Prosciutto, chopped - 2 packages
- ¼ whole - large watermelon (cut into thin 3'/ 7.5 cm sticks) *approximately 100 sticks
- 3 tablespoon chopped fresh cilantro
- 3 tablespoon chopped fresh mint
- 3 tablespoon chopped fresh basil
- ¼ 250 gram -pkg rice vermicelli noodles 1 cup
- 24 22 cm -large rice wrappers/rice paper
Dipping Sauce
- ¾ cup chunky peanut butter
- 1 cup pureed watermelon *this is about 4-5 slices (triangles), rind removed
- ¾ cup balsamic vinegar
- ½ cup Italian dressing
- 2 tablespoon maple syrup
- 3 teaspoon chili paste
- 4 teaspoon finely grated fresh ginger
Instructions
Salad Rolls
- Bring a medium saucepan of water to boil. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. Set aside.¼ 250 gram -pkg rice vermicelli noodles
- Dampen a kitchen tea towel and lay flat.
- Fill a large bowl or shallow pan with hot water. Dip one rice wrapper in the hot water for approximately 10 seconds to soften.24 22 cm -large rice wrappers/rice paper
- *You want to take it out while you can still lift it out without it tearing. Lay wrapper flat on damp tea towel.
- Slice watermelon into thin 'sticks'. * You want to keep them under 3 inches/7.5 cm. Pat dry with paper towel. Set aside. * don't worry is some break apart, just lay them on top and fit them together as best you can.¼ whole - large watermelon (cut into thin 3'/ 7.5 cm sticks)
- Place about 2 teaspoon of prosciutto, then 2 tablespoon of salad, 1-2 tablespoon of vermicelli noodles, then 2 teaspoon of each, cilantro, basil and mint on wrapper, just below the middle of the wrapper.1 cup iceberg lettuce, chopped, ¼ cup red cabbage, thinly chopped, ¼ cup carrots, grated, 200 g Prosciutto, chopped, 3 tablespoon chopped fresh cilantro, 3 tablespoon chopped fresh mint, 3 tablespoon chopped fresh basil
- Add about 4-5 sticks of watermelon on top of the filling.
- Fold one long side of the wrapper over the middle. Then fold over the next side.
- Beginning at the bottom edge of wrapper, wrap tightly upwards.
- Keep wrapping tightly wrap to the top. (See video "How to wrap a salad roll" in Notes below)
- Place crease side down. Repeat with remaining wrappers until all ingredients are used.
Dipping Sauce
- Puree watermelon in food processor or blender (it will be very liquid!)1 cup pureed watermelon
- In a bowl, whisk together the peanut butter, pureed watermelon until combined.¾ cup chunky peanut butter
- While continuing to whisk, add the balsamic vinegar, maple syrup, chili paste and ginger and Italian dressing. Mix well.¾ cup balsamic vinegar, ½ cup Italian dressing, 2 tablespoon maple syrup, 3 teaspoon chili paste, 4 teaspoon finely grated fresh ginger
- Serve salad rolls with dipping sauce. Cover with plastic wrap and refrigerate if not serving immediately.
Sean
I love working with watermelon in savoury dishes, and this is all KINDS of good! Love that salty kick from the prosciutto too.
Colleen
These salad rolls are so unique and I love the use of watermelon. Thanks for all the great tips, too. I never realized you can eat the rinds!
Vanessa
Such a great twist on salad rolls and I love all the great tips and info on watermelon.
Terri Gilson
Thanks, Vanessa!