Steamed Rice Paper Rolls with Shrimp and Fresh Herbs

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

Delicate steamed rice paper rolls filled with tender shrimp, vermicelli noodles, and a vibrant mix of fresh herbs, served with a tangy dipping sauce. This vietnamese-inspired seafood ready in about 30 minutes pairs rice paper sheets, shrimp, vermicelli noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.4 (15 ratings) Prep: 25 min Cook: 5 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a pot of water to boil and add 12 medium shrimp. Cook for 2-3 minutes until opaque and pink. Remove and cool, then slice each shrimp in half lengthwise.
  2. Step 2: Soak 4 oz vermicelli noodles in hot water for 5 minutes until tender, then drain.
  3. Step 3: Prepare filling by combining cooked vermicelli noodles, 1/2 cup each of fresh mint, cilantro, Thai basil leaves, 1 medium julienned carrot, 1 small julienned cucumber, and 8 torn lettuce leaves.
  4. Step 4: Fill a large shallow dish with warm water. Dip one rice paper sheet for 5 seconds until pliable and lay flat on a clean surface.
  5. Step 5: Arrange a small handful of the noodle and herb mixture in the center of the rice paper, top with 2 halves of shrimp, then fold the sides and roll tightly from the bottom to form a sealed roll. Repeat with remaining sheets.
  6. Step 6: For the dipping sauce, whisk together 1/3 cup hoisin sauce, 2 tbsp peanut butter, 1 tbsp lime juice, and 1/4 cup water until smooth. Sprinkle 2 tbsp crushed peanuts on top before serving.
  7. Step 7: Serve the rolls fresh with the peanut-hoisin dipping sauce on the side.

Frequently asked questions

How long does Steamed Rice Paper Rolls with Shrimp and Fresh Herbs take to make?

Total time is about 30 minutes (25 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Rice Paper Rolls with Shrimp and Fresh Herbs?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Steamed Rice Paper Rolls with Shrimp and Fresh Herbs?

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 Steamed Rice Paper Rolls with Shrimp and Fresh Herbs 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 Steamed Rice Paper Rolls with Shrimp and Fresh Herbs?

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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