Herb-Crusted Shrimp Summer Rolls with Tamarind Dipping Sauce

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, refreshing rice paper rolls filled with plump shrimp and fresh herbs, paired with a zesty tamarind sauce for a vibrant Vietnamese street snack. This Vietnamese-inspired street-food recipe, ready in about 43 minutes, pairs shrimp, rice paper wrappers, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 40 min Cook: 3 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz peeled shrimp in a skillet with 1/2 tbsp oil for 2-3 minutes per side until pink and opaque. Cool completely.
  2. Step 2: Soak 8 rice paper wrappers in lukewarm water for 20 seconds until pliable.
  3. Step 3: Lay one wrapper flat. Place 1/8 of cooked shrimp, 1/4 cup julienned cucumber, 1/4 cup julienned carrot, 1/4 cup chopped mint, 1/4 cup chopped cilantro, and 2 oz cooked rice noodles in the center.
  4. Step 4: Fold bottom edge over filling, then fold sides inward, and roll tightly to enclose.
  5. Step 5: Prepare dipping sauce: whisk 2 tbsp tamarind paste, 1 tbsp fish sauce, 1 tsp sugar, and 1 tbsp lime juice until sugar dissolves.
  6. Step 6: Serve rolls with dipping sauce on the side.

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