Fresh Vietnamese Rice Paper Rolls with Shrimp and Herbs

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Light and fresh rice paper rolls filled with succulent shrimp, crunchy vegetables, and vibrant herbs, perfect as an appetizer or light meal. This Vietnamese recipe, 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.

Ingredients

• 12 sheets rice paper wrappers
• 12 medium shrimp, peeled and deveined
• 4 oz vermicelli rice noodles
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh Thai basil leaves
• 1 medium carrot, julienned
• 1 medium cucumber, julienned
• 8 lettuce leaves, torn
• 1/4 cup hoisin sauce
• 2 tbsp peanut butter
• 2 tbsp water
• 2 tbsp crushed peanuts
• 1 garlic clove, minced
• 1 tbsp soy sauce
• 1 tbsp lime juice

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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.