Crispy Rice Paper Spring Rolls with Shrimp and Fresh Herbs

By · Reviewed by AislePrompt Editorial · ·

Light and crispy rice paper spring rolls filled with succulent shrimp, fresh mint, cilantro, and crunchy vegetables, served with a tangy peanut dipping sauce. This vietnamese-inspired seafood ready in about 20 minutes pairs large rice paper wrappers, fresh mint leaves, fresh cilantro 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: 20 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Prepare the peanut dipping sauce by whisking together 1/3 cup peanut butter, 2 tbsp hoisin sauce, 1/4 cup warm water, 1 tbsp rice vinegar, and 1 tsp sriracha until smooth and creamy; set aside.
  2. Step 2: Fill a large shallow dish with warm water. Dip one rice paper wrapper at a time into the water for 5 seconds until just softened but still firm to handle.
  3. Step 3: Lay the softened rice paper flat on a clean surface. On the lower third, place 2 cooked shrimp halves, a small handful of 1/4 cup fresh mint leaves, 1/4 cup fresh cilantro leaves, 1/8 cup shredded carrot, 1/8 cup thin cucumber strips, and about 1/8 cup cooked vermicelli noodles.
  4. Step 4: Fold the sides of the rice paper over the filling, then roll tightly from the bottom up to encase the filling completely.
  5. Step 5: Repeat with remaining wrappers and filling until all 8 rolls are assembled.
  6. Step 6: Serve the spring rolls with the peanut dipping sauce garnished with 2 tbsp crushed peanuts for added crunch.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 20 minutes (20 min prep + 0 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 Crispy 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 large rice paper wrappers from drying out.

Can I substitute ingredients in Crispy 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 Crispy 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 Crispy 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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