Pan-Fried Vietnamese Shrimp Spring Rolls with Peanut Dipping Sauce

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Golden pan-fried spring rolls filled with seasoned shrimp and vermicelli noodles, served with a rich and tangy peanut dipping sauce. This Vietnamese-inspired recipe, ready in about 40 minutes, turns medium shrimp, vermicelli rice noodles, carrot into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 350 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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

• 12 oz, peeled and deveined medium shrimp
• 2 oz, soaked and drained vermicelli rice noodles
• 1 small, grated carrot
• 4, finely chopped shiitake mushrooms
• 2, minced garlic cloves
• 2, thinly sliced green onions
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1/4 tsp black pepper
• 12 sheets spring roll wrappers
• 1 cup for frying vegetable oil
• 1/3 cup, creamy peanut butter
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 3 tbsp water
• 2 tbsp for garnish crushed peanuts

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Instructions

1. Step 1: Roughly chop 12 oz peeled and deveined medium shrimp. In a bowl, combine shrimp with 2 oz soaked vermicelli noodles, 1 small grated carrot, 4 finely chopped shiitake mushrooms, 2 minced garlic cloves, 2 thinly sliced green onions, 1 tbsp soy sauce, 1 tsp fish sauce, and 1/4 tsp black pepper. Mix until evenly combined.
2. Step 2: Lay one spring roll wrapper flat on a clean surface. Place about 2 tbsp of shrimp mixture near one edge. Fold the sides over and roll tightly to form a spring roll. Repeat with remaining wrappers and filling.
3. Step 3: Heat 1 cup vegetable oil in a deep skillet over medium heat until shimmering (about 350°F). Fry spring rolls in batches for 3-4 minutes, turning occasionally until all sides are golden brown and crispy. Drain on paper towels.
4. Step 4: For the peanut dipping sauce, whisk together 1/3 cup creamy peanut butter, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 3 tbsp water until smooth and pourable.
5. Step 5: Serve the pan-fried shrimp spring rolls hot with peanut dipping sauce garnished with 2 tbsp crushed peanuts for added texture and flavor.