Shrimp and Herb Spring Rolls with Peanut Dipping Sauce

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 drafted and published.

Fresh rice paper rolls filled with plump shrimp, rice noodles, and a medley of herbs, accompanied by a creamy peanut sauce. This Vietnamese recipe, ready in about 28 minutes, pairs Rice paper wrappers, Shrimp, Rice vermicelli noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 25 min Cook: 3 min Serves 4 Vietnamese cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz shrimp in a skillet with 1 tsp oil over medium-high heat for 2-3 minutes per side until opaque; set aside to cool.
  2. Step 2: Soak 10 rice paper wrappers in warm water for 10 seconds until pliable; lay flat on a clean surface.
  3. Step 3: Place 2 oz cooked rice vermicelli noodles, 2 oz julienned cucumber, 2 oz julienned carrot, 1/4 cup chopped mint, 1/4 cup chopped cilantro, 1/4 cup chopped basil, and 2 oz cooked shrimp in the center of each wrapper.
  4. Step 4: Fold bottom edge over filling, fold in sides, and roll tightly to enclose.
  5. Step 5: In a small bowl, whisk 2 tbsp peanut butter, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sugar, and 2 tbsp water until smooth; stir in 2 tbsp chopped roasted peanuts.
  6. Step 6: Serve rolls with peanut sauce on the side.

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