No-Cook Vietnamese Summer Roll with Shrimp and Herbs

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 recipe (gluten free), ready in about 25 minutes, pairs rice paper wrappers, cooked shrimp, vermicelli rice noodles 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 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.

Ingredients

• 8 sheets rice paper wrappers
• 16 medium pieces, peeled and halved lengthwise cooked shrimp
• 4 oz, cooked and drained vermicelli rice noodles
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh Thai basil leaves
• 1 cup shredded carrot
• 1 small, julienned cucumber
• 1/4 cup smooth peanut butter
• 2 tbsp hoisin sauce
• 1/4 cup, for thinning sauce water
• 1 tbsp rice vinegar
• 2 tbsp, for garnish crushed peanuts

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

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.