Crisp Vietnamese Rice Paper Rolls with Peanut Dipping Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh and vibrant rice paper rolls filled with crunchy vegetables, herbs, and shrimp, served with a rich and tangy peanut sauce. This Vietnamese-inspired seafood recipe, ready in about 25 minutes, pairs rice paper wrappers, cooked shrimp, vermicelli rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 180 cal/serving

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Ingredients

12 sheets rice paper wrappers
12 medium, peeled and deveined cooked shrimp
100 grams, cooked and drained vermicelli rice noodles
1 large, julienned carrot
1 medium, julienned cucumber
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup crushed peanuts
3 tbsp hoisin sauce
2 tbsp smooth peanut butter
3 tbsp warm water
1 tbsp rice vinegar
1 tsp sriracha

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Instructions

Step 1: Dip 1 rice paper wrapper into warm water for about 10 seconds until pliable. Lay flat on a clean surface.
Step 2: Place 3 cooked shrimp halves in a row about 2 inches from the edge closest to you, then layer 2 tbsp cooked vermicelli noodles, 1 tbsp julienned carrot, 1 tbsp julienned cucumber, and a few mint and cilantro leaves on top.
Step 3: Fold the bottom edge over the filling, then fold in the sides tightly and roll up firmly to enclose the filling. Repeat with remaining wrappers and ingredients.
Step 4: For the dipping sauce, whisk together 3 tbsp hoisin sauce, 2 tbsp smooth peanut butter, 3 tbsp warm water, 1 tbsp rice vinegar, and 1 tsp sriracha until smooth and creamy.
Step 5: Serve the fresh rolls arranged on a platter with the peanut dipping sauce sprinkled with 1/4 cup crushed peanuts on top.