Pan-Fried Vietnamese Shrimp Rice Paper Rolls with Peanut Dipping Sauce

By · Reviewed by AislePrompt Editorial · ·

Delicate rice paper rolls stuffed with juicy shrimp and fresh herbs, pan-fried to a golden crisp and served alongside a savory peanut dipping sauce. This vietnamese-inspired snacks ready in about 35 minutes blends peeled and deveined large shrimp, sheets rice paper wrappers, fresh mint leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Serves 4 Vietnamese cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a pot of water to a boil and cook 12 large peeled shrimp for 2-3 minutes until pink and opaque. Drain and slice each shrimp in half lengthwise.
  2. Step 2: Prepare filling by combining cooked 2 ounces rice vermicelli noodles, 1/4 cup fresh mint leaves, 1/4 cup fresh cilantro leaves, 1 thinly sliced green onion, and 1 small julienned carrot.
  3. Step 3: Dip one rice paper wrapper into warm water for 10 seconds until pliable. Lay on a flat surface. Place 2 halved shrimp, some noodle-herb mixture in the center, then fold in edges and roll tightly to enclose.
  4. Step 4: Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add rolls seam side down and cook for 2-3 minutes per side until golden and crispy.
  5. Step 5: For the dipping sauce, whisk 1/3 cup peanut butter, 2 tablespoons hoisin sauce, 1/4 cup water, and 1 tablespoon rice vinegar until smooth.
  6. Step 6: Serve the warm pan-fried rolls with the peanut dipping sauce, garnished with 2 tablespoons crushed peanuts for texture.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Vietnamese Shrimp Rice Paper Rolls with Peanut Dipping Sauce take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Vietnamese Shrimp Rice Paper Rolls with Peanut Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Vietnamese Shrimp Rice Paper Rolls with Peanut Dipping Sauce?

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 Vietnamese Shrimp Rice Paper Rolls with Peanut Dipping Sauce 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 Vietnamese Shrimp Rice Paper Rolls with Peanut Dipping Sauce?

Vietnamese snacks 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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