Pan-Fried Vietnamese Shrimp Spring Rolls with Peanut Dipping Sauce

By · Reviewed by AislePrompt Editorial · ·

Golden pan-fried spring rolls filled with seasoned shrimp and vermicelli noodles, served with a rich and tangy peanut dipping sauce. This vietnamese-inspired snacks ready in about 40 minutes blends peeled and deveined medium shrimp, small, grated carrot, finely chopped shiitake mushrooms 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 350 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: 15 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (25 min prep + 15 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 Spring 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 Spring 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 Spring 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 Spring 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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