Shrimp Spring Rolls with Peanut Dipping Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 shrimp, herbs, and vermicelli, served with a half-sized portion of creamy peanut sauce. This Vietnamese-inspired seafood recipe, ready in about 20 minutes, pairs rice paper wrappers, cooked shrimp, rice vermicelli noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 2, 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: 15 min Cook: 5 min Serves 2 Vietnamese cuisine 270 cal/serving

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Ingredients

4 sheets rice paper wrappers
8 medium, sliced in half lengthwise cooked shrimp
50g (half portion) rice vermicelli noodles
8 fresh mint leaves
8 fresh cilantro leaves
4 small leaves lettuce leaves
1/2 medium, julienned carrot
1/2 small, julienned cucumber
2 tbsp peanut butter
1 tbsp hoisin sauce
2 tbsp water
1 tbsp crushed roasted peanuts
1 tsp lime juice
1/2 tsp, optional sriracha

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Instructions

Step 1: Cook 50g rice vermicelli noodles in boiling water for 3 minutes until soft. Drain and rinse under cold water. Set aside.
Step 2: Fill a shallow dish with warm water. Dip each of the 4 rice paper wrappers for 10 seconds until soft but not too soggy. Lay flat on a clean surface.
Step 3: On the bottom third of each wrapper, place 1 leaf of lettuce, 2 mint leaves, 2 cilantro leaves, a small handful of vermicelli, 2 halved shrimp, 1 tbsp julienned carrot, and 1 tbsp julienned cucumber.
Step 4: Fold the sides inward and tightly roll the wrapper from bottom to top to enclose the filling.
Step 5: For the dipping sauce, whisk together 2 tbsp peanut butter, 1 tbsp hoisin sauce, 2 tbsp water, 1 tsp lime juice, and 1/2 tsp sriracha until smooth. Sprinkle 1 tbsp crushed roasted peanuts on top before serving.