Refreshing Vietnamese Summer Roll Salad with Shrimp and Herbs

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and fresh summer rolls deconstructed into a vibrant salad featuring poached shrimp, crisp vegetables, fresh herbs, and a tangy dipping sauce. This Vietnamese-inspired seafood recipe, ready in about 30 minutes, pairs medium shrimp, peeled and deveined, rice vermicelli noodles, rice paper wrappers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 20 min Cook: 10 min Serves 3 Vietnamese cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 medium shrimp, peeled and deveined
2 oz rice vermicelli noodles
6 sheets rice paper wrappers
1/2 cup carrot, julienned
1/2 cup cucumber, julienned
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
2 cups butter lettuce leaves, torn
3 tbsp hoisin sauce
2 tbsp peanut butter
1 tbsp lime juice
2 tbsp water
2 tbsp crushed peanuts

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: Bring a pot of water to a boil and add 12 medium peeled and deveined shrimp. Poach shrimp for 2-3 minutes until pink and opaque. Remove and let cool.
Step 2: Soak 2 oz rice vermicelli noodles in hot water for 5 minutes until tender, then drain and rinse with cold water.
Step 3: In a large bowl, combine 1/2 cup julienned carrot, 1/2 cup julienned cucumber, 1/4 cup fresh mint leaves, 1/4 cup fresh cilantro leaves, 2 cups torn butter lettuce, cooked shrimp, and drained noodles.
Step 4: For the dressing, whisk together 3 tbsp hoisin sauce, 2 tbsp peanut butter, 1 tbsp lime juice, and 2 tbsp water until smooth.
Step 5: Toss the salad with the dressing until evenly coated. Sprinkle 2 tbsp crushed peanuts on top and serve immediately for a refreshing and light meal.