Fresh Rice Paper Spring Rolls with Shrimp and Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 salad recipe, 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.

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.

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