Crispy Rice Paper Spring Rolls with Shrimp and Fresh Herbs

By , Test Kitchen Director · 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 recipe, ready in about 20 minutes, pairs large 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 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

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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.

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?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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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