Shrimp and Vermicelli Fresh Rice Paper Rolls with Nuoc Cham

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Light and refreshing rice paper rolls filled with shrimp, vermicelli noodles, and fresh herbs, served with a classic Vietnamese dipping sauce. This Vietnamese recipe, ready in about 40 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 220 calories and feeds 6, 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.

Ingredients

• 12 medium shrimp, peeled and deveined
• 4 oz rice vermicelli noodles
• 12 sheets rice paper wrappers
• 12 lettuce leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 medium, julienned carrots
• 1 small, julienned cucumber
• 6 cups water
• 1/4 cup fish sauce
• 3 tbsp fresh lime juice
• 2 tbsp sugar
• 1, minced garlic clove
• 1 small, thinly sliced (optional) red chili

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

Instructions

1. Step 1: Bring 6 cups water to a boil. Add 12 medium shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside to cool.
2. Step 2: In the same boiling water, soak 4 oz rice vermicelli noodles for 3-4 minutes until soft. Drain and rinse under cold water.
3. Step 3: Mix 1/4 cup fish sauce, 3 tbsp fresh lime juice, 2 tbsp sugar, 1 minced garlic clove, and sliced red chili (optional) in a small bowl to make nuoc cham dipping sauce. Stir until sugar dissolves.
4. Step 4: Dip one rice paper wrapper in warm water for 5 seconds until soft and place on a clean surface. Layer 1 lettuce leaf, a small handful of vermicelli noodles, 2 shrimp halved lengthwise, 1 tbsp julienned carrot, 1 tbsp julienned cucumber, and a few mint and cilantro leaves near the bottom third of the wrapper.
5. Step 5: Fold the bottom edge over the filling, fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and ingredients.
6. Step 6: Serve rolls chilled with nuoc cham sauce for dipping, perfect as a light appetizer or snack.