Herb-Crusted Shrimp Summer Rolls with Tamarind Dipping Sauce

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

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 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.

Frequently asked questions

How long does Herb-Crusted Shrimp Summer Rolls with Tamarind Dipping Sauce take to make?

Total time is about 43 minutes (40 min prep + 3 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 Herb-Crusted Shrimp Summer Rolls with Tamarind Dipping Sauce?

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 shrimp from drying out.

Can I substitute ingredients in Herb-Crusted Shrimp Summer Rolls with Tamarind Dipping Sauce?

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 Herb-Crusted Shrimp Summer Rolls with Tamarind Dipping Sauce 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 Herb-Crusted Shrimp Summer Rolls with Tamarind Dipping Sauce?

Vietnamese street food 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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