Steamed Rice Paper Rolls with Shrimp and Fresh Herbs

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

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 recipe, 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.

Prep: 25 min Cook: 5 min Serves 4 Vietnamese cuisine 280 cal/serving

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Ingredients

12 rice paper sheets
12 medium, peeled and deveined shrimp
4 oz, dry vermicelli noodles
1/2 cup fresh mint leaves
1/2 cup fresh cilantro
1/2 cup fresh Thai basil
8, torn into pieces lettuce leaves
1 medium, julienned carrot
1 small, julienned cucumber
for soaking rice paper water
1/3 cup hoisin sauce
2 tbsp peanut butter
2 tbsp crushed peanuts
1 tbsp lime juice
1/4 cup (for sauce) water

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Instructions

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.
Step 2: Soak 4 oz vermicelli noodles in hot water for 5 minutes until tender, then drain.
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.
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.
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.
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.
Step 7: Serve the rolls fresh with the peanut-hoisin dipping sauce on the side.