Fresh Herb and Vermicelli Summer Rolls with Peanut Dipping Sauce

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

Light and refreshing Vietnamese summer rolls filled with shrimp, fresh herbs, and vermicelli noodles, paired with a creamy homemade peanut dipping sauce. This vietnamese-inspired snacks (gluten free) ready in about 35 minutes blends sheets rice paper wrappers, vermicelli noodles, fresh mint leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 25 min Cook: 10 min Serves 6 Vietnamese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 4 oz vermicelli noodles according to package directions, drain and rinse under cold water. Set aside.
  2. Step 2: Prepare the peanut dipping sauce by whisking together 1/3 cup smooth peanut butter, 3 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp lime juice, and 1/4 cup water in a small bowl until smooth. Adjust water for desired consistency.
  3. Step 3: Fill a large shallow dish with warm water. Dip 1 rice paper wrapper into the water for 5 seconds until pliable but not too soft, then lay flat on a clean surface.
  4. Step 4: On the lower third of the wrapper, layer 1 torn lettuce leaf, a small handful of vermicelli noodles, 2 shrimp halves arranged in a row, 1 tbsp julienned carrot, 1 tbsp julienned cucumber, and a few leaves each of mint, cilantro, and basil.
  5. Step 5: Fold the sides of the wrapper inward, then roll tightly from the bottom over the filling to form a neat roll. Repeat with remaining wrappers and filling.
  6. Step 6: Serve summer rolls chilled with the peanut dipping sauce sprinkled with 2 tbsp crushed peanuts on top.

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Frequently asked questions

How long does Fresh Herb and Vermicelli Summer Rolls with Peanut Dipping Sauce take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Fresh Herb and Vermicelli Summer Rolls with Peanut Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Fresh Herb and Vermicelli Summer Rolls with Peanut Dipping Sauce?

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 Fresh Herb and Vermicelli Summer Rolls with Peanut Dipping Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is Fresh Herb and Vermicelli Summer Rolls with Peanut Dipping Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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