Fresh Vietnamese Spring Rolls with Shrimp and Herbs

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

Light and refreshing rice paper rolls filled with succulent shrimp, crisp vegetables, and aromatic herbs served with a peanut dipping sauce. This vietnamese 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.

★ 4.3 (11 ratings) Prep: 30 min Serves 4 Vietnamese cuisine 250 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Fresh Vietnamese Spring Rolls with Shrimp and Herbs take to make?

Total time is about 30 minutes (30 min prep + 0 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 Spring 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 Spring 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 Spring 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 Spring 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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