Shrimp and Pork Summer Rolls with Peanut Dipping Sauce

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

Fresh rice paper rolls filled with tender shrimp, ground pork, crisp herbs, and vermicelli, served with a creamy peanut dipping sauce. This vietnamese-inspired seafood ready in about 45 minutes blends large, peeled and deveined shrimp, ground pork, dry vermicelli noodles 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 280 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: 30 min Cook: 15 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 cups water to boil, add 3 oz dry vermicelli noodles, and cook for 4 minutes until tender. Drain and rinse under cold water.
  2. Step 2: In a skillet over medium heat, cook 1/2 lb ground pork with 2 minced garlic cloves, 2 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp salt until browned and cooked through, about 6-7 minutes. Set aside.
  3. Step 3: Boil 12 large peeled shrimp for 2-3 minutes until pink and opaque, then slice in half lengthwise.
  4. Step 4: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5 seconds until pliable. Lay it flat on a clean surface.
  5. Step 5: On the lower third of the wrapper, place 1 lettuce leaf, a small handful of cooked vermicelli noodles, a few pieces of cooked pork, 2 shrimp halves, 1 tbsp julienned carrot, and a few mint and cilantro leaves. Fold the sides over and roll tightly from the bottom up.
  6. Step 6: Repeat with remaining wrappers and ingredients.
  7. Step 7: For the peanut dipping sauce, whisk together 1/3 cup peanut butter, 3 tbsp hoisin sauce, 1/4 cup water, and 1 tbsp lime juice until smooth. Garnish with 2 tbsp crushed peanuts.
  8. Step 8: Serve the fresh summer rolls chilled with the peanut dipping sauce on the side.

Equipment for this recipe

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Frequently asked questions

How long does Shrimp and Pork Summer Rolls with Peanut Dipping Sauce take to make?

Total time is about 45 minutes (30 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 Shrimp and Pork Summer 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 Shrimp and Pork Summer 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 Shrimp and Pork Summer 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 Shrimp and Pork Summer Rolls with Peanut Dipping Sauce?

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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