Secret Garden Vietnamese Rice Paper Rolls with Shrimp and Mint

By AislePrompt Editorial · ·

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 developed and reviewed.

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 recipe, ready in about 30 minutes, pairs rice paper wrappers, 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

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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.

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