Instant Vietnamese Rice Paper Spring Rolls with Shrimp and Herbs

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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.

Fresh and light Vietnamese-inspired spring rolls filled with succulent shrimp, crisp vegetables, and aromatic herbs, ready in minutes. This Vietnamese-inspired Instant Pot recipe (gluten free), ready in about 25 minutes, pairs rice paper wrappers, cooked shrimp, rice vermicelli noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 20 min Cook: 5 min Serves 4 Vietnamese cuisine 180 cal/serving

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Ingredients

8 sheets rice paper wrappers
12 large cooked shrimp
50 grams rice vermicelli noodles
1 medium carrot
1 small cucumber
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh basil leaves
1/3 cup hoisin sauce
2 tbsp peanut butter
2 tbsp water
2 tbsp crushed peanuts

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Instructions

Step 1: Cook 50 grams rice vermicelli noodles according to package instructions: boil for 3 minutes, drain, rinse with cold water, and set aside.
Step 2: Julienne 1 medium carrot and 1 small cucumber into thin matchsticks. Peel and halve 12 large cooked shrimp lengthwise.
Step 3: Fill a large shallow dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds until pliable but not soggy; lay flat on a clean surface.
Step 4: On the lower third of the wrapper, place a small handful of noodles, 3 shrimp halves, julienned carrot and cucumber, and a mix of 1 tbsp each fresh mint, cilantro, and basil leaves.
Step 5: Fold the sides inward, then roll tightly from the bottom to enclose the filling. Repeat with remaining wrappers.
Step 6: For dipping sauce, whisk together 1/3 cup hoisin sauce, 2 tbsp peanut butter, and 2 tbsp water until smooth; sprinkle 2 tbsp crushed peanuts on top.
Step 7: Serve spring rolls with the peanut-hoisin dipping sauce immediately for a fresh, vibrant appetizer.