Fresh Vietnamese Summer Rolls with Shrimp and Herbs

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Light rice paper rolls packed with shrimp, crisp vegetables, and fragrant herbs, served with a savory hoisin-peanut dipping sauce. This Vietnamese-inspired seafood recipe, ready in about 30 minutes, pairs rice paper wrappers, large shrimp, vermicelli rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, peeled and deveined large shrimp
• 4 oz, cooked and drained vermicelli rice noodles
• 12 small leaves romaine lettuce leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh Thai basil
• 1 medium, julienned carrot
• 1 medium, julienned cucumber
• 1/3 cup hoisin sauce
• 3 tbsp peanut butter
• 3 tbsp water
• 2 tbsp crushed peanuts
• 1 tsp sriracha sauce

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Instructions

1. Step 1: Bring a pot of water to boil, add 12 large shrimp, and cook for 2 minutes until pink and opaque. Drain and cool, then slice each shrimp in half lengthwise.
2. Step 2: Prepare 4 oz vermicelli rice noodles according to package instructions by soaking in hot water for 5 minutes; drain and set aside.
3. Step 3: Fill a large shallow dish with warm water. Dip 1 rice paper wrapper into the water for 5 seconds until soft but still slightly firm, then lay flat on a clean surface.
4. Step 4: On the lower third of the wrapper, place 1 romaine lettuce leaf, a small handful of cooked rice noodles, 2 shrimp halves, 1 tbsp julienned carrot, 1 tbsp julienned cucumber, and a mix of 1 tbsp each of fresh mint, cilantro, and Thai basil leaves.
5. Step 5: Fold the sides inward and roll tightly from the bottom up to enclose the filling. Repeat with remaining wrappers and ingredients.
6. Step 6: For the dipping sauce, whisk together 1/3 cup hoisin sauce, 3 tbsp peanut butter, 3 tbsp water, 2 tbsp crushed peanuts, and 1 tsp sriracha until smooth and creamy.
7. Step 7: Serve the fresh summer rolls chilled with the hoisin-peanut dipping sauce on the side.