Four-Layer Vietnamese Rice Paper Rolls with Shrimp and Herbs

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Delicate Vietnamese rice paper rolls featuring four distinct layers of shrimp, fresh herbs, vermicelli noodles, and crisp vegetables served with a tangy dipping sauce. This Asian 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 220 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

• 8 sheets rice paper wrappers
• 1/2 lb, peeled and deveined shrimp
• 4 oz vermicelli rice noodles
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 8 small leaves lettuce leaves
• 1 medium, julienned carrot
• 1 medium, julienned cucumber
• 1/3 cup hoisin sauce
• 2 tbsp peanut butter
• 1/4 cup water
• 2 tbsp crushed peanuts
• 1 tbsp lime juice

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 and cook 1/2 lb shrimp for 2-3 minutes until pink and opaque. Drain and slice shrimp lengthwise in half.
2. Step 2: Soak 4 oz vermicelli rice noodles in hot water for 8 minutes until tender. Drain and set aside.
3. Step 3: Prepare a shallow dish with warm water. Dip 1 rice paper wrapper into water for 10 seconds until pliable, then lay flat on a clean surface.
4. Step 4: On the bottom fourth of the wrapper, place 1 lettuce leaf, then layer with a small handful of vermicelli noodles, 3-4 shrimp halves, 1 tbsp julienned carrot, 1 tbsp julienned cucumber, and sprinkle 1 tbsp each fresh mint and cilantro leaves.
5. Step 5: Fold the bottom edge over the filling, then fold in the sides tightly and roll upwards to enclose completely. Repeat for remaining wrappers.
6. Step 6: For dipping sauce, whisk together 1/3 cup hoisin sauce, 2 tbsp peanut butter, 1/4 cup water, and 1 tbsp lime juice until smooth. Sprinkle 2 tbsp crushed peanuts on top.
7. Step 7: Serve rolls with dipping sauce chilled or at room temperature.