Fresh Vietnamese Rice Paper Rolls with Shrimp and Herbs

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

Light and fresh rice paper rolls filled with succulent shrimp, crunchy vegetables, and vibrant herbs, perfect as an appetizer or light meal. This vietnamese ready in about 40 minutes pairs rice paper wrappers, medium shrimp, peeled and deveined, vermicelli rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.3 (10 ratings) Prep: 30 min Cook: 10 min Serves 4 Vietnamese cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a pot of water to boil and cook 12 medium shrimp for 2-3 minutes until pink and opaque. Drain and let cool, then slice in half lengthwise.
  2. Step 2: Soak 4 oz vermicelli rice noodles in hot water for 5-7 minutes until soft; drain thoroughly.
  3. Step 3: Prepare a clean shallow dish with warm water. Dip each rice paper wrapper one at a time for 10 seconds until pliable but not too soft.
  4. Step 4: Lay the softened rice paper on a flat surface, then place 1 torn lettuce leaf, a small handful of noodles, 2 shrimp halves, 1/8 cup julienned carrot, 1/8 cup julienned cucumber, and a few leaves each of mint, cilantro, and Thai basil near one edge.
  5. Step 5: Fold the sides inwards and roll tightly from the filled edge to seal into neat rolls.
  6. Step 6: For the dipping sauce, whisk together 1/4 cup hoisin sauce, 2 tbsp peanut butter, 2 tbsp water, 1 minced garlic clove, 1 tbsp soy sauce, 1 tbsp lime juice, and sprinkle with 2 tbsp crushed peanuts.
  7. Step 7: Serve the fresh rice paper rolls chilled with the peanut-hoisin dipping sauce on the side for a refreshing and herbaceous bite.

Frequently asked questions

How long does Fresh Vietnamese Rice Paper 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 Vietnamese Rice Paper 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 wrappers from drying out.

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

Vietnamese vietnamese 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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