Grilled Shrimp Rice Paper Rolls with Fresh 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 developed and reviewed.

Light spring rolls filled with grilled shrimp, rice noodles, and vibrant herbs, served with a zesty peanut dipping sauce. This Vietnamese recipe (gluten free), ready in about 45 minutes, pairs Rice paper wrappers, Shrimp, Rice vermicelli noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 Cook: 15 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Marinate 12 ounces peeled and deveined shrimp with 1 teaspoon lime juice, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt for 15 minutes. Grill over medium-high heat for 2 to 3 minutes per side until pink and opaque.
  2. Step 2: Dip 12 rice paper wrappers in warm water for 10 seconds until pliable. Place each on a clean surface and layer with 1/4 cup cooked rice vermicelli, 2 tablespoons julienned cucumber, 2 tablespoons julienned carrot, 2 tablespoons mint leaves, 2 tablespoons cilantro leaves, and 3 grilled shrimp halves.
  3. Step 3: Fold the sides over the filling and roll tightly from the bottom, sealing with a little water. Repeat for all wrappers.
  4. Step 4: Whisk together 3 tablespoons peanut butter, 2 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon honey, and 2 tablespoons water until smooth. Serve with the rolls.

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