Steamed Shrimp and Pork Rice Paper Rolls with Peanut Dipping Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Delicate rice paper rolls filled with succulent shrimp, ground pork, fresh herbs, and vermicelli noodles, paired with a rich and tangy peanut dipping sauce. This Vietnamese recipe, ready in about 40 minutes, pairs rice paper wrappers, medium shrimp, ground pork 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.

Ingredients

• 12 sheets rice paper wrappers
• 12, peeled and deveined medium shrimp
• 1/2 cup ground pork
• 100 g, cooked and drained vermicelli rice noodles
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 12 small leaves lettuce leaves
• 2, minced garlic cloves
• 2 tbsp fish sauce
• 1 tbsp sugar
• 3 tbsp peanut butter
• 2 tbsp hoisin sauce
• 1/4 cup water
• 2 tbsp crushed peanuts
• 1 tbsp lime juice
• 1/2 tsp chili flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a small pot of water to a boil and add 12 shrimp; cook for 2-3 minutes until pink and opaque. Remove and let cool.
2. Step 2: In a skillet over medium heat, cook 1/2 cup ground pork with 2 minced garlic cloves until browned and cooked through, about 5 minutes. Stir in 2 tbsp fish sauce and 1 tbsp sugar, cook 1 more minute. Remove from heat.
3. Step 3: Prepare the peanut dipping sauce by whisking together 3 tbsp peanut butter, 2 tbsp hoisin sauce, 1/4 cup water, 1 tbsp lime juice, and 1/2 tsp chili flakes until smooth.
4. Step 4: Dip one rice paper wrapper in warm water for 5 seconds to soften; lay flat on a clean surface. Place 1 lettuce leaf, a small handful of 100 g cooked vermicelli noodles, a few shrimp cut in half lengthwise, 1 tbsp cooked ground pork, and a sprinkle of fresh mint and cilantro leaves near the bottom edge.
5. Step 5: Fold the sides of the wrapper inward, then tightly roll from bottom to top to enclose filling. Repeat with remaining wrappers.
6. Step 6: Serve rolls chilled or at room temperature with the peanut dipping sauce garnished with 2 tbsp crushed peanuts.