Pan-Fried Rice Paper Rolls with Shrimp and Fresh Herbs

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

Crispy pan-fried rice paper rolls filled with succulent shrimp, vermicelli noodles, and fragrant herbs, perfect for a flavorful appetizer or light meal. This vietnamese-inspired seafood ready in about 40 minutes pairs sheets rice paper sheets, vermicelli rice noodles, cooked, mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 Cook: 15 min Serves 4 Vietnamese cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Dip 1 rice paper sheet into warm water for 5 seconds until pliable. Lay flat on a clean surface.
  2. Step 2: Arrange 3 cooked shrimp halved lengthwise, 1/8 cup cooked vermicelli noodles, a few mint, cilantro, and Thai basil leaves, 2 torn lettuce leaves, and small amounts of 1/8 medium julienned carrot and cucumber near the bottom third of the rice paper.
  3. Step 3: Fold the bottom edge over the filling, then fold in the sides tightly and roll upward to enclose completely. Repeat with remaining rice paper sheets and fillings.
  4. Step 4: Heat 1/4 cup vegetable oil in a large nonstick skillet over medium heat. Pan-fry rolls in batches for 2-3 minutes per side until golden brown and crisp.
  5. Step 5: For dipping sauce, whisk together 1/4 cup hoisin sauce, 2 tbsp peanut butter, and 2 tbsp water until smooth.
  6. Step 6: Serve hot rice paper rolls sprinkled with 2 tbsp crushed peanuts alongside the hoisin-peanut dipping sauce.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Rice Paper Rolls with Shrimp and Fresh Herbs take to make?

Total time is about 40 minutes (25 min prep + 15 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 Pan-Fried Rice Paper Rolls with Shrimp and Fresh 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 sheets from drying out.

Can I substitute ingredients in Pan-Fried Rice Paper Rolls with Shrimp and Fresh 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 Pan-Fried Rice Paper Rolls with Shrimp and Fresh 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.

What goes well with Pan-Fried Rice Paper Rolls with Shrimp and Fresh Herbs?

Vietnamese seafood 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.

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