Crisp Vietnamese Summer Rolls with Shrimp and Fresh Herbs

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

Light and refreshing rice paper rolls filled with tender shrimp, vermicelli noodles, and vibrant herbs, perfect as a healthy snack or appetizer. This vietnamese ready in about 35 minutes pairs sheets rice paper wrappers, large, peeled and deveined shrimp, ounces 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.

Prep: 30 min Cook: 5 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Crisp Vietnamese Summer Rolls with Shrimp and Fresh Herbs take to make?

Total time is about 35 minutes (30 min prep + 5 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 Vietnamese Summer 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 Crisp Vietnamese Summer 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 Crisp Vietnamese Summer 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 Crisp Vietnamese Summer Rolls with Shrimp and Fresh Herbs?

Vietnamese vietnamese 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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