Crisped Rice Paper Spring Rolls with Shrimp and Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light and crunchy rice paper rolls filled with juicy shrimp, fresh herbs, and vermicelli noodles, pan-fried to a golden crisp and served with a tangy dipping sauce. This vietnamese-inspired seafood ready in about 40 minutes pairs sheets rice paper wrappers, large, peeled and deveined shrimp, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a pot of water to boil and cook 12 large shrimp for 2-3 minutes until pink and opaque; drain and slice each shrimp in half lengthwise.
  2. Step 2: Prepare 2 ounces cooked and drained vermicelli rice noodles according to package instructions.
  3. Step 3: Fill a shallow bowl with warm water. Dip one rice paper wrapper into water for 5 seconds until pliable; lay flat on a clean surface.
  4. Step 4: Place 2 halved shrimp pieces near the bottom edge of the wrapper, shrimp side down. Add a small handful of vermicelli noodles, 1 tablespoon each of fresh mint, cilantro, Thai basil leaves, and torn lettuce.
  5. Step 5: Fold bottom edge over filling, then fold sides inward snugly, and roll tightly to enclose ingredients. Repeat with remaining wrappers.
  6. Step 6: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Fry spring rolls for 2-3 minutes per side until golden and crisp. Drain on paper towels.
  7. Step 7: For dipping sauce, whisk together 3 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon sugar, 3 tablespoons water, 1 minced garlic clove, 1 teaspoon chopped chili, and 2 tablespoons grated carrot until sugar dissolves.
  8. Step 8: Serve crisped spring rolls warm with the tangy dipping sauce.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (30 min prep + 10 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 Crisped Rice Paper Spring 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 Crisped Rice Paper Spring 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 Crisped Rice Paper Spring 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 Crisped Rice Paper Spring 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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