Fresh Summer Roll with Shrimp and Herbs

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

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 developed and reviewed.

Delicate rice paper rolls filled with tender shrimp, fresh herbs, and crisp vegetables, perfect for a light and refreshing appetizer or snack. This Vietnamese-inspired seafood recipe (gluten free), ready in about 25 minutes, pairs rice paper wrappers, fresh mint leaves, fresh cilantro sprigs 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 rice, quinoa, or a quick salad. 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 Serves 4 Vietnamese cuisine 220 cal/serving

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Ingredients

12 pieces large cooked shrimp, peeled and deveined
8 sheets rice paper wrappers
1 cup vermicelli rice noodles, cooked and drained
16 fresh mint leaves
16 fresh cilantro sprigs
16 fresh Thai basil leaves
1 cup lettuce leaves, torn into pieces
1/2 cup julienned carrot
1/2 cup julienned cucumber
1/4 cup hoisin sauce
3 tbsp peanut butter
3 tbsp water
2 tbsp crushed roasted peanuts
1 tsp sriracha sauce

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Instructions

Step 1: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10 seconds until pliable but not too soft; lay flat on a clean surface.
Step 2: Place 2 cooked shrimp halves lengthwise near the bottom third of the wrapper.
Step 3: Add a small handful of 1 cup cooked vermicelli rice noodles, 2 mint leaves, 2 cilantro sprigs, 2 Thai basil leaves, a few pieces of 1 cup torn lettuce, 1 tbsp julienned carrot, and 1 tbsp julienned cucumber on top of the shrimp.
Step 4: Fold the bottom edge of the rice paper over the filling, then fold in the sides and roll tightly to enclose the ingredients.
Step 5: Repeat steps 1-4 with remaining ingredients to make 8 rolls total.
Step 6: To make dipping sauce, whisk together 1/4 cup hoisin sauce, 3 tbsp peanut butter, 3 tbsp water, and 1 tsp sriracha sauce in a small bowl until smooth.
Step 7: Sprinkle 2 tbsp crushed roasted peanuts over the sauce before serving alongside the fresh rolls.