Native Vietnamese Spring Rolls with Shrimp

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

True to Northern Vietnamese street food, these rolls use fresh herbs and no lettuce. The dipping sauce is made from authentic fish sauce and tamarind, never sweetened ketchup. This vietnamese-inspired asian ready in about 35 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 320 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.

★ 4.3 (10 ratings) Prep: 30 min Cook: 5 min Serves 4 Vietnamese cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Soak rice paper wrappers in lukewarm water for 20 seconds until pliable. Lay flat on a clean surface.
  2. Step 2: Pat shrimp dry, then pan-sear in a dry skillet over medium-high heat for 2 minutes per side until pink and opaque. Let cool, then slice thinly.
  3. Step 3: In a small bowl, whisk 3 tbsp fish sauce, 1 tbsp tamarind paste, 1/4 cup water, and 1 tsp sugar until sugar dissolves—this is the authentic sauce.
  4. Step 4: Place 1/4 cup cooked rice vermicelli, 1/4 cup bean sprouts, 1/4 cup mint, 1/4 cup cilantro, and 1/4 sliced shrimp in the center of each wrapper.
  5. Step 5: Fold sides inward, then roll tightly from bottom to top, sealing with a drop of water. Serve immediately with the sauce for dipping.

Frequently asked questions

How long does Native Vietnamese Spring Rolls with Shrimp take to make?

Total time is about 35 minutes (30 min prep + 5 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 Native Vietnamese Spring Rolls with Shrimp?

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 rice paper wrappers from drying out.

Can I substitute ingredients in Native Vietnamese Spring Rolls with Shrimp?

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 Native Vietnamese Spring Rolls with Shrimp 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 Native Vietnamese Spring Rolls with Shrimp?

Vietnamese asian 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.

What others are saying

Related recipes