Steamed Shrimp and Pork Rice Paper Rolls with Peanut Dipping Sauce

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

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 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.

Prep: 30 min Cook: 10 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Steamed Shrimp and Pork Rice Paper Rolls with Peanut Dipping Sauce take to make?

Total time is about 40 minutes (30 min prep + 10 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 Shrimp and Pork Rice Paper Rolls with Peanut Dipping Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice paper wrappers from drying out.

Can I substitute ingredients in Steamed Shrimp and Pork Rice Paper Rolls with Peanut Dipping Sauce?

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 Shrimp and Pork Rice Paper Rolls with Peanut Dipping Sauce 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 Shrimp and Pork Rice Paper Rolls with Peanut Dipping Sauce?

Vietnamese vietnamese 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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