Secret Garden Vietnamese Rice Paper Rolls with Shrimp and Mint

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

Fresh and vibrant Vietnamese rice paper rolls packed with shrimp, crisp vegetables, and aromatic mint, perfect for a light, healthy snack or appetizer. This vietnamese-inspired seafood ready in about 30 minutes pairs sheets rice paper wrappers, peeled and deveined large shrimp, vermicelli rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 20 min Cook: 10 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a medium pot of water to a boil. Add 16 large shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside to cool.
  2. Step 2: Soak 4 oz vermicelli rice noodles in hot water for 8 minutes until tender, then drain and rinse with cold water.
  3. Step 3: Prepare 1 medium carrot and 1 small cucumber by julienning into thin matchsticks. Rinse and pat dry 1/4 cup fresh mint leaves and 1/4 cup fresh cilantro.
  4. Step 4: Fill a large shallow dish with 1 cup warm water. Dip one rice paper wrapper for 5 seconds until pliable but not too soft, then lay flat on a clean surface.
  5. Step 5: On the lower third of the wrapper, place 2 shrimp halves, a small handful of noodles, carrot, cucumber, mint, and cilantro. Fold the bottom edge over the filling, fold in the sides, then roll tightly to form a sealed roll.
  6. Step 6: Repeat with remaining wrappers and filling.
  7. Step 7: For dipping sauce, mix 3 tbsp soy sauce and 3 tbsp hoisin sauce in a small bowl, sprinkle with 2 tbsp crushed peanuts before serving.

Equipment for this recipe

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Frequently asked questions

How long does Secret Garden Vietnamese Rice Paper Rolls with Shrimp and Mint take to make?

Total time is about 30 minutes (20 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 Secret Garden Vietnamese Rice Paper Rolls with Shrimp and Mint?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheets rice paper wrappers from drying out.

Can I substitute ingredients in Secret Garden Vietnamese Rice Paper Rolls with Shrimp and Mint?

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 Secret Garden Vietnamese Rice Paper Rolls with Shrimp and Mint 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 Secret Garden Vietnamese Rice Paper Rolls with Shrimp and Mint?

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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