Crisp Vietnamese Summer Rolls with Shrimp and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Light and refreshing rice paper rolls filled with tender shrimp, vermicelli noodles, and vibrant herbs, perfect as a healthy snack or appetizer. This Vietnamese recipe, ready in about 35 minutes, pairs rice paper wrappers, shrimp, vermicelli rice noodles 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.

Ingredients

• 12 sheets rice paper wrappers
• 12 large, peeled and deveined shrimp
• 4 ounces vermicelli rice noodles
• 1/4 cup mint leaves
• 1/4 cup Thai basil leaves
• 1/4 cup cilantro leaves
• 8 large, torn lettuce leaves
• 1 medium, julienned carrot
• 1 medium, julienned cucumber
• 1/2 cup hoisin sauce
• 1/4 cup peanut butter
• 1/4 cup water
• 2 tablespoons crushed peanuts
• 1 minced garlic clove

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a pot of water to boil, then add 12 large peeled and deveined shrimp. Cook for 2-3 minutes until pink and opaque, then drain and slice each shrimp in half lengthwise.
2. Step 2: Soak 4 ounces vermicelli rice noodles in hot water for 10 minutes until soft, then drain.
3. Step 3: Prepare a large bowl with warm water. Dip one rice paper wrapper for 5 seconds until pliable. Lay flat on a clean surface.
4. Step 4: On the lower third of the wrapper, place 1 torn lettuce leaf, a small handful of soaked noodles, 3 shrimp halves arranged in a row, 1 tablespoon julienned carrot, 1 tablespoon julienned cucumber, and a few leaves each of 1/4 cup mint, 1/4 cup Thai basil, and 1/4 cup cilantro.
5. Step 5: Fold the sides of the rice paper over the filling, then tightly roll up from the bottom to enclose the filling. Repeat with remaining wrappers and ingredients.
6. Step 6: For dipping sauce, whisk together 1/2 cup hoisin sauce, 1/4 cup peanut butter, 1/4 cup water, and 1 minced garlic clove until smooth. Sprinkle 2 tablespoons crushed peanuts on top.
7. Step 7: Serve summer rolls chilled or at room temperature with peanut hoisin dipping sauce.