Just because summer is over, it doesn't mean that watermelon season is over! These Watermelon Prosciutto Vietnamese Salad Rolls with Spicy Watermelon Peanut Dip 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!
This post is sponsored by The National Watermelon Promotion Board and I have been compensated monetarily. All opinions are my own (See Disclosure Policy)
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. Did you know that each year, the Canadian market imports over 300 million pounds of U.S. watermelon for Canadians to enjoy all-year-round? Watermelon is always in season! And with that distinctive watermelon burst of freshness, these Watermelon Prosciutto Salad Rolls will have you savouring summer all year long!
Jump to:
🍉How to select a watermelon
If you're not sure how to select a great watermelon, here are a few pointers:
- Look it over: A firm watermelon free from bruises, cuts or dents is best.
- Lift it up: Watermelon should be heavy for its size. Most of its weight is water.
- Turn it over: Make sure it has a creamy, yellow spot on its underside. That’s where it sat on the ground and ripened in the sun.
You can also watch this video to learn more about picking a great watermelon!
🥘 Ingredients
For these salad rolls and dipping sauce, you'll need:
- seedless watermelon
- iceberg lettuce
- red cabbage
- carrots
- Prosciutto
- watermelon
- fresh cilantro
- fresh mint
- fresh basil
- rice vermicelli noodles
- rice wrappers
- crunchy peanut butter
- balsamic vinegar
- Italian dressing
- maple syrup
- chili paste
- fresh ginger
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 find this makes assembly so much quicker and easier!
📖 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) are just add 1 tablespoon of finely chopped unsalted peanuts
🗑️No food waste!
You can use the entire watermelon.
- Drink it up! Juice: Watermelon is excellent for hydration. Don’t throw away overripe watermelon. Instead, juice or puree it to retain the value and nutrition. Drink it straight up, blend it into smoothies for breakfast or as pre-workout fuel, or mix it into your favourite cocktail.
- Chop it up! Flesh: From deep reds and pinks, to oranges, and yellows, watermelon adds a sunset of hues and sweet flavors to dishes year-round. Dice it into salads or salsas, skewer or grill it as kebobs, or simply enjoy a big, juicy slice.
- Fry it up! Rinds: The rind is often the most overlooked part of the watermelon but is edible and can be used as a vegetable: try stir-frying, stewing or pickling the rind. Hollowed watermelon can also serve as a compostable bowl for salsas, salad or smoothies
🔪 Instructions
Making salad rolls is easier than you may think and well worth the time investment! (See recipe card for more detailed instructions)
- 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.
- 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)
💭 Top tip
If you don't have any experience wrapping salad rolls, I would recommend you watch this video: How to wrap a salad roll
🌡️Storing
You'll want to make these Vietnamese salad rolls as close to serving as possible. However, if you want to do some prep it 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 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.
🍉Nutritional Benefits of Watermelon
Watermelon is a powerhouse of vitamins!
- Vitamins: Watermelon contains vitamin A (8% DV) and vitamin C. Vitamin A contributes to the normal function of the immune system. Vitamin C is a dietary antioxidant and protects against the damage of free radicals.
- Water: Watermelon is 92% water, which helps keep you hydrated.
- Other Nutritional Benefits: Watermelon is cholesterol, fat and sodium-free.
So if you want to enjoy a healthy appetizer that encapsulates the taste of summer, far beyond the days summer, then make these Watermelon and Prosciutto Vietnamese Salad Rolls and dip away!
⭐ Reviews
Did you make this recipe? Please RATE THE RECIPE below! Please SUBSCRIBE (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST! And for more information, tips and recipes and ideas for watermelon, please visit https://www.watermelon.org/!
📋 Watermelon Prosciutto Vietnamese Salad Rolls Recipe
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.
- 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.
- *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.
- 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.
- 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!)
- In a bowl, whisk together the peanut butter, pureed watermelon until combined.
- While continuing to whisk, add the balsamic vinegar, maple syrup, chili paste and ginger and Italian dressing. Mix well.
- 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!