No-Cook Vietnamese Summer Roll with Shrimp and Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh Vietnamese summer rolls filled with cooked shrimp, vermicelli noodles, and fragrant herbs, served with a tangy peanut dipping sauce. This vietnamese-inspired no cook (gluten free) ready in about 25 minutes pairs sheets rice paper wrappers, fresh mint leaves, fresh cilantro leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 25 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Fill a large shallow dish with warm water. Dip 1 rice paper wrapper into the water for about 10 seconds until softened but still slightly firm. Lay wrapper flat on a clean work surface.
  2. Step 2: Place 2 halved cooked shrimp pieces horizontally across the center of the wrapper. Add a small handful of 1/2 cup cooked vermicelli noodles, 2 tbsp shredded carrot, 1 tbsp julienned cucumber, and a few leaves each of 1/2 cup mint, 1/2 cup cilantro, and 1/2 cup Thai basil on top.
  3. Step 3: Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly, and roll up firmly to enclose the filling. Repeat steps for remaining wrappers.
  4. Step 4: In a small bowl, whisk together 1/4 cup smooth peanut butter, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1/4 cup water until smooth and pourable.
  5. Step 5: Serve the summer rolls chilled or at room temperature with the peanut dipping sauce garnished with 2 tbsp crushed peanuts.

Equipment for this recipe

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Frequently asked questions

How long does No-Cook Vietnamese Summer Roll with Shrimp and Herbs take to make?

Total time is about 25 minutes (25 min prep + 0 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 No-Cook Vietnamese Summer Roll with Shrimp and Herbs?

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 sheets rice paper wrappers from drying out.

Can I substitute ingredients in No-Cook Vietnamese Summer Roll with Shrimp and Herbs?

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 No-Cook Vietnamese Summer Roll with Shrimp and Herbs 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.

Is No-Cook Vietnamese Summer Roll with Shrimp and Herbs gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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