Fresh Vietnamese 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.

Light and refreshing rice paper rolls filled with succulent shrimp, crisp vegetables, and aromatic herbs served with a peanut dipping sauce. This Vietnamese recipe, ready in about 30 minutes, pairs rice paper wrappers, cooked shrimp, rice vermicelli 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.

Prep: 30 min Serves 4 Vietnamese cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Fill a large shallow bowl with warm water. Dip 1 rice paper wrapper into the water for about 10 seconds until softened but still slightly firm, then lay it flat on a clean surface.
  2. Step 2: Place 1 small lettuce leaf in the center of the wrapper, then add a small handful of 4 oz cooked rice vermicelli noodles, 2 halved cooked shrimp, 2 mint leaves, 1 tbsp fresh cilantro, 1 tbsp Thai basil, and 1 tbsp each of julienned cucumber and carrot.
  3. Step 3: Fold the bottom edge of the wrapper over the filling, fold in the sides snugly, then roll tightly from bottom to top to seal. Repeat with the remaining wrappers and ingredients.
  4. Step 4: For the dipping sauce, whisk together 1/4 cup peanut butter, 2 tbsp hoisin sauce, 3 tbsp water, and 1 tsp sriracha until smooth. Sprinkle 2 tbsp crushed peanuts on top before serving.
  5. Step 5: Serve the spring rolls chilled or at room temperature with the peanut hoisin dipping sauce.

Related recipes