Vietnamese Herb and Shrimp Summer Rolls with Peanut Dipping Sauce

By · Reviewed by AislePrompt Editorial · ·

Fresh rice paper rolls stuffed with fragrant herbs, crisp vegetables, and tender shrimp, paired with a savory peanut dipping sauce. This vietnamese-inspired seafood (gluten free) ready in about 35 minutes blends sheets rice paper wrappers, fresh mint leaves, fresh cilantro leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Prepare all fillings by cooking 12 large shrimp, then slicing each in half lengthwise. Cook 4 oz vermicelli rice noodles according to package instructions, rinse under cold water, and drain thoroughly. Julienne 1 medium carrot and 1 medium cucumber. Set out 1 cup torn lettuce leaves and 1/2 cup each of fresh mint, cilantro, and Thai basil leaves.
  2. Step 2: Fill a large shallow dish with warm water. Dip one rice paper wrapper (12 sheets total) into the water for 5 seconds until just pliable but not too soft, then lay it flat on a clean surface.
  3. Step 3: On the lower third of the wrapper, layer a small handful of vermicelli noodles, a few pieces of carrot, cucumber, lettuce, and herbs. Place 3 shrimp halves, sliced side down, on top of the fillings.
  4. Step 4: Fold the sides of the wrapper inward, then tightly roll from the bottom up to enclose the filling. Repeat with remaining wrappers and fillings.
  5. Step 5: For the peanut dipping sauce, whisk together 1/3 cup creamy peanut butter, 3 tbsp hoisin sauce, 1/4 cup warm water, and 1 tsp chili garlic sauce (if using) until smooth. Sprinkle 2 tbsp crushed roasted peanuts over the sauce.
  6. Step 6: Serve the fresh summer rolls chilled with the peanut dipping sauce on the side.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese Herb and Shrimp Summer Rolls with Peanut Dipping Sauce take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vietnamese Herb and Shrimp Summer Rolls with Peanut Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Vietnamese Herb and Shrimp Summer 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 Vietnamese Herb and Shrimp Summer 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.

Is Vietnamese Herb and Shrimp Summer Rolls with Peanut Dipping Sauce 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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