📋 Watermelon Prosciutto Vietnamese Salad Rolls Recipe (with peanut dipping sauce)

Watermelon Prosciutto Salad rolls, cut in half, on a black platter, with wedges of watermelon

5 from 3 votes

📋 Watermelon Prosciutto Vietnamese Salad Rolls Recipe (with peanut dipping sauce)

Sliced watermelon and prosciutto are a scrumptious flavor duo in this Watermelon Prosciutto classic Vietnamese salad roll (with a spicy Watermelon Peanut dipping sauce)! Packed with healthy vermicelli noodles, lettuce, carrot, red cabbage and fresh herbs, this sweet savoury dish makes a great appetizer with a glass of wine, but can also be eaten as a meal or side, but is also right at home packed along in the lunch bag, as part of a healthy balanced lunch.

Course Appetizer, Snack

Cuisine vietnamese

Keyword salad rolls, Vietnamese, watermelon

Special Diet Dairy-free, weight watchers

Prep Time 30

Cook Time 10

rolling 20

Total Time 1

Servings servings

Calories 107kcal

Author Terri Gilson

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

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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.

Notes

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 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.

🎥 Video

Video: How to wrap a salad roll

*Nutritional information included 1 salad roll with dip

Nutrition