Cold Rice Paper Rolls with Shrimp and Fresh Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate rice paper rolls filled with juicy shrimp, crunchy vegetables, and aromatic herbs, served with a tangy peanut dipping sauce. This vietnamese-inspired seafood ready in about 25 minutes pairs sheets rice paper wrappers, small leaves, rinsed lettuce leaves, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Prepare the peanut dipping sauce by whisking together 3 tbsp peanut butter, 2 tbsp hoisin sauce, 3 tbsp water, 1 tbsp lime juice, and 1 tsp sriracha sauce (optional) in a small bowl until smooth. Set aside.
  2. Step 2: Dip one rice paper wrapper into warm water for about 10 seconds until just soft but still pliable. Lay flat on a clean surface.
  3. Step 3: Place 1 lettuce leaf in the center of the wrapper, then add a small handful of 4 oz cooked vermicelli noodles, 3 halved cooked shrimp, a few sprigs of 1/2 cup fresh mint leaves, 1/2 cup fresh cilantro leaves, and some julienned carrot and cucumber.
  4. Step 4: Fold the sides of the wrapper over the filling, then roll tightly from the bottom up to enclose all ingredients. Repeat with remaining wrappers and fillings.
  5. Step 5: Serve the rice paper rolls chilled with the prepared peanut dipping sauce sprinkled with 2 tbsp crushed peanuts.

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Frequently asked questions

How long does Cold Rice Paper Rolls with Shrimp and Fresh Herbs take to make?

Total time is about 25 minutes (25 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold Rice Paper Rolls with Shrimp and Fresh Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheets rice paper wrappers from drying out.

Can I substitute ingredients in Cold Rice Paper Rolls with Shrimp and Fresh Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cold Rice Paper Rolls with Shrimp and Fresh Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cold Rice Paper Rolls with Shrimp and Fresh Herbs?

Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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