Fresh Rice Paper Spring Rolls with Shrimp and Herbs

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

Crisp rice paper rolls filled with plump shrimp, vermicelli noodles, and a vibrant mix of fresh herbs, served with a tangy fish sauce dip for a refreshing appetizer. This vietnamese-inspired salads ready in about 40 minutes pairs rice paper sheets, shrimp, vermicelli noodles into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

★ 4.1 (12 ratings) Prep: 30 min Cook: 10 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, and 1/4 cup water to make the dipping sauce; set aside.
  2. Step 2: Cook 4 oz vermicelli noodles in boiling salted water for 5 minutes until soft; drain and rinse under cold water.
  3. Step 3: Heat a nonstick skillet over medium-high heat and cook 8 oz shrimp for 2-3 minutes per side until pink and opaque; let cool, then slice into thin strips.
  4. Step 4: Soak 12 rice paper sheets in lukewarm water for 15 seconds each until pliable. Place one sheet on a clean surface and layer 1/4 cup vermicelli noodles, 2 oz shrimp strips, 1/4 cup bean sprouts, 1/4 cup julienned cucumber, 1/4 cup mint, and 1/4 cup cilantro in the center.
  5. Step 5: Fold bottom edge over filling, roll tightly toward the top, and tuck in the sides to enclose filling completely.
  6. Step 6: Repeat with remaining sheets and fillings, then serve rolls with the prepared dipping sauce on the side.

Frequently asked questions

How long does Fresh Rice Paper Spring Rolls with Shrimp and 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 Fresh Rice Paper Spring Rolls with Shrimp and 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 rice paper sheets from drying out.

Can I substitute ingredients in Fresh Rice Paper Spring Rolls with Shrimp and 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 Fresh Rice Paper Spring Rolls with Shrimp and 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 Fresh Rice Paper Spring Rolls with Shrimp and Herbs?

Vietnamese salads 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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