Vietnamese Fresh Summer Roll with Shrimp and Herbs

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

Delicate rice paper rolls filled with tender shrimp, fresh herbs, and crisp vegetables, perfect for a light and refreshing appetizer or snack. This vietnamese-inspired seafood (gluten free) ready in about 25 minutes pairs sheets rice paper wrappers, leaves fresh mint leaves, fresh cilantro sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10 seconds until pliable but not too soft; lay flat on a clean surface.
  2. Step 2: Place 2 cooked shrimp halves lengthwise near the bottom third of the wrapper.
  3. Step 3: Add a small handful of 1 cup cooked vermicelli rice noodles, 2 mint leaves, 2 cilantro sprigs, 2 Thai basil leaves, a few pieces of 1 cup torn lettuce, 1 tbsp julienned carrot, and 1 tbsp julienned cucumber on top of the shrimp.
  4. Step 4: Fold the bottom edge of the rice paper over the filling, then fold in the sides and roll tightly to enclose the ingredients.
  5. Step 5: Repeat steps 1-4 with remaining ingredients to make 8 rolls total.
  6. Step 6: To make dipping sauce, whisk together 1/4 cup hoisin sauce, 3 tbsp peanut butter, 3 tbsp water, and 1 tsp sriracha sauce in a small bowl until smooth.
  7. Step 7: Sprinkle 2 tbsp crushed roasted peanuts over the sauce before serving alongside the fresh rolls.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese Fresh Summer Roll with Shrimp and Herbs take to make?

Total time is about 25 minutes (25 min prep + 0 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 Vietnamese Fresh Summer Roll with Shrimp and Herbs?

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 sheets rice paper wrappers from drying out.

Can I substitute ingredients in Vietnamese Fresh Summer Roll with Shrimp and 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 Vietnamese Fresh Summer Roll with Shrimp and 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.

Is Vietnamese Fresh Summer Roll with Shrimp and Herbs gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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