Pan-Fried Rice Paper Spring Rolls with Shrimp and Herbs

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

Crisp, golden pan-fried spring rolls wrapped in rice paper, packed with shrimp, fresh herbs, and vermicelli for a savory Vietnamese appetizer. This Vietnamese-inspired seafood recipe, ready in about 40 minutes, pairs rice paper sheets, shrimp, vermicelli 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 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: 30 min Cook: 10 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Chop 12 large shrimp into small pieces. In a bowl, combine chopped shrimp, 2 oz soaked vermicelli noodles, 1 grated medium carrot, 4 finely chopped soaked shiitake mushrooms, 3 chopped green onions, 1/4 cup chopped cilantro, 1/4 cup chopped mint, 3 minced garlic cloves, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp black pepper. Mix well.
  2. Step 2: Fill a shallow pan with warm water. Dip one rice paper sheet into the water for 5 seconds until soft but still pliable. Lay on a flat surface.
  3. Step 3: Place about 2 tbsp of the shrimp filling near the bottom third of the rice paper. Fold the bottom edge over the filling, then fold in the sides, and roll tightly to seal.
  4. Step 4: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Fry the spring rolls in batches for 2-3 minutes per side until golden brown and crisp. Drain on paper towels.
  5. Step 5: Serve hot with a dipping sauce of your choice, such as nuoc cham or hoisin peanut sauce.

Frequently asked questions

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

Total time is about 40 minutes (30 min prep + 10 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 Spring Rolls with Shrimp and Herbs?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Fried Rice Paper Spring Rolls 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 Pan-Fried Rice Paper Spring Rolls 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.

What goes well with Pan-Fried Rice Paper Spring Rolls with Shrimp and 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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