Vietnamese Shrimp and Rice Paper Grain Salad

Name: Vietnamese Shrimp and Rice Paper Grain Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 cups (340 g) jasmine rice, cooked, cooled to room temperature; 1 lb (450 g) large shrimp, peeled and deveined, patted dry with paper towels; 6 sheets (60 g) round rice paper wrappers (8 inches), uncooked; 3 tablespoons (45 ml) fish sauce; 3 tablespoons (45 ml) lime juice, fresh; 1 tablespoon (12 g) granulated sugar; 2 cloves (10 g) garlic cloves, minced, minced; 1 whole red Thai chili, fresh, thinly sliced (remove seeds for less heat, optional) (optional); 1 cup (15 g) fresh mint leaves, loosely packed, torn or left whole; ¾ cup (12 g) fresh cilantro, loosely packed, roughly chopped; 3 whole green onions (scallions), thinly sliced, white and light green parts; 1 whole (280 g) English cucumber, halved lengthwise, thinly sliced into half-moons; 2 whole (160 g) carrots, medium, julienned or finely shredded; 3 tablespoons (45 ml) vegetable oil, divided (2 tablespoons for shrimp, 1 for rice paper); to taste kosher salt; to taste freshly ground black pepper; ⅓ cup (40 g) roasted peanuts, unsalted, roughly chopped (optional); 2 tablespoons (18 g) sesame seeds, white, toasted (optional) (optional)

From the MyKitchenBank Kitchen

A light, fresh grain salad featuring cooked jasmine rice, crispy fried rice paper, tender shrimp, and Vietnamese herbs tossed with a tangy fish sauce dressing. Ready in under 30 minutes, this salad balances sweet, salty, sour, and spicy flavors in every bite.

Prep: 15 min
Cook: 10 min
Wait: 5 min
Total: 30 min
Makes: 4 servings (about 1.5 cups per serving)

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Ingredients

4 servings

2 cups (340 g) jasmine rice, cooked, cooled to room temperature
1 lb (450 g) large shrimp, peeled and deveined, patted dry with paper towels
6 sheets (60 g) round rice paper wrappers (8 inches), uncooked
3 tablespoons (45 ml) fish sauce
3 tablespoons (45 ml) lime juice, fresh
1 tablespoon (12 g) granulated sugar
2 cloves (10 g) garlic cloves, minced, minced
1 whole red Thai chili, fresh, thinly sliced (remove seeds for less heat, optional) (optional)
1 cup (15 g) fresh mint leaves, loosely packed, torn or left whole
¾ cup (12 g) fresh cilantro, loosely packed, roughly chopped
3 whole green onions (scallions), thinly sliced, white and light green parts
1 whole (280 g) English cucumber, halved lengthwise, thinly sliced into half-moons
2 whole (160 g) carrots, medium, julienned or finely shredded
3 tablespoons (45 ml) vegetable oil, divided (2 tablespoons for shrimp, 1 for rice paper)
to taste kosher salt
to taste freshly ground black pepper
⅓ cup (40 g) roasted peanuts, unsalted, roughly chopped (optional)
2 tablespoons (18 g) sesame seeds, white, toasted (optional) (optional)

Equipment (8)

Large skillet
Medium saucepan or pot for shrimp
Cutting board
Large mixing bowl
Small bowl for dressing
Whisk
Tongs
Slotted spoon

Steps

Before you start

Have jasmine rice cooked and cooled (or use room-temperature leftover rice)
Prep all fresh herbs and vegetables before starting to cook the shrimp
Line a plate with paper towels for draining fried rice paper

1
Make fish sauce dressing
- In a small bowl, whisk together 3 tablespoons fish sauce, 3 tablespoons fresh lime juice, 1 tablespoon sugar, and 2 minced garlic cloves.
- Stir until the sugar dissolves completely.
- Taste and adjust seasoning if needed—the dressing should taste balanced between salty, sour, and sweet.
- Set aside.
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Ready when: Sugar dissolves and flavors are balanced
Tip: Make this first while rice and shrimp are still cooling or cooking; the dressing can sit at room temperature
2
Fry rice paper until crispy
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Carefully lay 1 rice paper sheet flat in the hot oil—it will bubble and puff immediately.
- Fry for 2–3 seconds per side until light golden and very crispy, using tongs to flip gently.
- Transfer to a paper towel-lined plate to drain and cool.
- Repeat with remaining rice paper sheets, using the remaining oil (5–6 sheets total).
- Once cooled and completely crisp, break each sheet into bite-sized irregular pieces (about 1–2 inches) and set aside in a bowl.
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Ready when: Rice paper turns light golden, puffs, and becomes crispy (30 seconds total per sheet)
Tip: Don't overcrowd the pan—fry one sheet at a time. The rice paper burns very quickly, so watch closely and flip after just 2–3 seconds. It should still be pale and flexible when you flip; it crisps more as it cools.
3
Season and sear shrimp
- Pat 1 pound (450 g) peeled and deveined shrimp dry with paper towels.
- Season all over with a pinch of salt and black pepper.
- Heat 2 tablespoons vegetable oil in a medium saucepan or skillet over medium-high heat until it just begins to smoke, about 1 minute.
- Add the shrimp in a single layer and cook without moving for 2 minutes until the bottoms turn opaque and pink.
- Flip and cook the other side for another 1–2 minutes until the shrimp are just cooked through (opaque all the way, no translucent centers).
- Transfer to a plate to cool slightly.
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Ready when: Shrimp are opaque, pink, and no longer translucent in the center (internal temperature 145°F / 63°C)
Tip: Do not flip the shrimp too early or they'll tear. Let them sit undisturbed for the first 2 minutes so they caramelize on the flat side. Overcooked shrimp become tough and rubbery, so watch the timing closely.
4
Prepare vegetables and herbs
- While the shrimp cools, prep all vegetables: halve 1 English cucumber lengthwise and thinly slice into half-moons; julienne or finely shred 2 medium carrots; thinly slice 3 green onions (white and light green parts only); tear or leave whole 1 cup fresh mint leaves; roughly chop 0.75 cup fresh cilantro.
- If using fresh red Thai chili, thinly slice 1 chili (remove seeds if you prefer less heat).
- Set all prepared vegetables and herbs aside in small bowls or on a cutting board.
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Ready when: All vegetables are cut and herbs are prepped
Tip: Prep the vegetables before cooking the shrimp so you're ready to assemble right away. Herbs are best added just before serving to keep them fresh and vibrant.
5
Assemble the salad
- In a large mixing bowl, add 2 cups room-temperature cooked jasmine rice.
- Pour the prepared fish sauce dressing over the rice and gently toss with a fork to distribute the dressing evenly without crushing the rice grains.
- Add the cooled shrimp (you can halve them if they're very large), sliced cucumber, shredded carrot, and sliced green onion.
- Gently toss everything together until well combined.
- Taste and add a pinch of salt or black pepper if needed.
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Ready when: Salad is gently combined and evenly dressed
Tip: Use a fork to toss gently so you don't break up the rice grains into a mushy paste. The rice should stay separate and fluffy.
6
Finish and serve
- Divide the salad among 4 serving bowls.
- Top each portion with fresh mint and cilantro, thinly sliced red chili (if using), and a generous handful of crispy rice paper pieces.
- Sprinkle with chopped roasted peanuts and toasted sesame seeds if desired.
- Drizzle with any extra fish sauce dressing from the bottom of the mixing bowl, or serve extra dressing on the side.
- Serve immediately while the rice paper is still crispy.
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Ready when: Salad is plated and garnished
Tip: Add the crispy rice paper and fresh herbs just before eating so they don't soften. If you need to make this ahead, store the components separately and assemble right before serving.

Good to know

Tips

Jasmine rice must be cooled to room temperature or chilled before mixing with the dressing, or it will become gummy and clump. If using hot rice, spread it on a sheet pan to cool quickly (about 5–10 minutes).
Rice paper burns very fast over high heat—watch it constantly. The moment it turns pale golden, flip it. Overcooking will blacken it and make it bitter.
Shrimp continues to cook slightly from residual heat after you remove it from the pan, so pull it off the heat when it's just cooked through (opaque), not when it's gray or tough.
For maximum crispness and fresh herb flavor, add the rice paper crunch and fresh herbs just before serving or even at the table. The rice paper will soften if mixed with the wet salad for more than a few minutes.

Make ahead

Store cooked jasmine rice in the refrigerator for up to 5 days. Shrimp can be cooked 1 day ahead, chilled, and brought to room temperature before assembling. The fish sauce dressing keeps refrigerated for up to 3 days. Vegetables can be prepped and stored in airtight containers for up to 8 hours. Assemble the salad no more than 10–15 minutes before serving so the rice paper stays crispy.

Storage & reheating

Room temperature: Not recommended (shrimp and herbs wilt quickly). Refrigerator: Store components separately in airtight containers for up to 1 day. Do not store the assembled salad as the rice paper will soften. Freezer: Jasmine rice freezes well for up to 3 months; thaw and bring to room temperature before using. Shrimp can be frozen for up to 3 months; thaw overnight in the refrigerator.

Substitutions

jasmine rice, cooked → Short-grain white rice, basmati rice, or jasmine rice blend. Use any cooked rice that's light and fluffy. Brown rice will work but has a nuttier flavor and firmer texture that changes the profile slightly.
large shrimp, peeled and deveined → Cooked chicken breast, cubed; firm tofu; or cooked white fish fillet. Choose proteins that can be served at room temperature. Adjust the searing time based on thickness.
round rice paper wrappers (8 inches) → Fried wonton wrappers or crispy prawn crackers (bánh tráng nướng). These provide the same textural contrast but may have slightly different flavors. Fry wontons the same way or use store-bought prawn crackers as-is.
fish sauce → Soy sauce or tamari (use same amount). Fish sauce is authentic and adds umami depth, but soy sauce is a common substitute if you dislike the smell or flavor. The result will be less distinctly Vietnamese.