Crisp Pan-Fried Vietnamese Spring Rolls with Shrimp and Herbs

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

Light and crisp Vietnamese spring rolls filled with shrimp, fresh herbs, and vermicelli noodles, pan-fried to golden perfection. This vietnamese-inspired seafood ready in about 40 minutes pairs sheets rice paper wrappers, medium shrimp, peeled and deveined, medium carrot, julienned 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 Cook: 15 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 1 cup water to a boil and add 12 medium shrimp. Poach for 2-3 minutes until pink and opaque. Drain and slice each shrimp in half lengthwise.
  2. Step 2: Dip 1 rice paper wrapper in warm water for 5 seconds to soften. Lay flat and place 1/12 of 3 oz cooked vermicelli noodles, 2 shrimp halves, 2 tbsp julienned carrot, 1 tbsp fresh mint, 1 tbsp cilantro, and some sliced green onions near the bottom third.
  3. Step 3: Fold the sides over the filling and roll tightly to form a neat spring roll. Repeat with remaining wrappers and ingredients.
  4. Step 4: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add spring rolls seam side down and fry for 2-3 minutes per side until golden and crisp.
  5. Step 5: In a small bowl, whisk 2 tbsp fish sauce, 1 tsp sugar, 1 tbsp lime juice, and 2 minced garlic cloves to create a dipping sauce. Serve the spring rolls hot with the sauce.

Equipment for this recipe

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Frequently asked questions

How long does Crisp Pan-Fried Vietnamese Spring Rolls with Shrimp and Herbs take to make?

Total time is about 40 minutes (25 min prep + 15 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 Crisp Pan-Fried Vietnamese Spring Rolls with Shrimp and 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 Crisp Pan-Fried Vietnamese Spring Rolls with Shrimp and 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 Crisp Pan-Fried Vietnamese Spring Rolls with Shrimp and 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 Crisp Pan-Fried Vietnamese Spring Rolls with Shrimp and 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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