Herb-Infused Shrimp Spring Rolls

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Crisp rice paper rolls filled with fresh shrimp, herbs, and vermicelli, served with tangy tamarind sauce. This lao-inspired snacks ready in about 40 minutes turns rice paper wrappers, shrimp, rice vermicelli into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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

• 8 rice paper wrappers
• 8 oz shrimp
• 4 oz rice vermicelli
• 1/4 cup fresh mint
• 1/4 cup fresh cilantro
• 1 cup bean sprouts
• 2 tbsp tamarind paste
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 3 tbsp water

Instructions

1. Step 1: Cook 4 oz rice vermicelli according to package directions. Drain and rinse under cold water. Peel and devein 8 oz shrimp, then cook in a skillet over medium heat for 2-3 minutes until pink and opaque. Let cool.
2. Step 2: Soak 8 rice paper wrappers in warm water for 10 seconds until pliable. Place one wrapper on a clean surface and layer 1/4 cup cooked vermicelli, 2 oz shrimp, 1/4 cup mint, 1/4 cup cilantro, and 1/4 cup bean sprouts in the center.
3. Step 3: Fold bottom edge over filling, then fold in sides and roll tightly. Repeat for remaining rolls.
4. Step 4: Mix 2 tbsp tamarind paste, 1 tbsp fish sauce, 1 tsp brown sugar, and 3 tbsp water in a small bowl until sugar dissolves. Serve rolls with tamarind sauce on the side.