Vietnamese-Inspired Fresh Spring Rolls with Shrimp and Herbs

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Light and refreshing rice paper rolls filled with cooked shrimp, fresh herbs, vermicelli noodles, and crisp vegetables served with a tangy peanut dipping sauce. This Vietnamese-inspired sushi recipe, ready in about 30 minutes, pairs rice paper wrappers, cooked shrimp, vermicelli rice 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.

Ingredients

• 8 sheets rice paper wrappers
• 200 g, peeled and halved lengthwise cooked shrimp
• 100 g vermicelli rice noodles
• 15 g fresh mint leaves
• 15 g fresh cilantro leaves
• 15 g fresh Thai basil leaves
• 1 medium, julienned carrot
• 1 medium, julienned cucumber
• 4 leaves, torn lettuce leaves
• 3 tbsp smooth peanut butter
• 2 tbsp hoisin sauce
• 1 tbsp lime juice
• 2 tbsp water
• 1 tbsp, for garnish crushed peanuts

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Instructions

1. Step 1: Cook 100 g vermicelli rice noodles according to package instructions (usually soak in hot water for 5 minutes), then drain and set aside.
2. Step 2: Fill a large shallow dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds until pliable but not too soft, then lay flat on a clean surface.
3. Step 3: Arrange a small handful of 4 torn lettuce leaves in the lower third of the wrapper, followed by a small amount of noodles, 25 g halved shrimp, 2 g each of fresh mint, cilantro, and Thai basil leaves, plus 2 tbsp each of julienned carrot and cucumber.
4. Step 4: Fold the bottom edge of the wrapper over the filling, fold the sides in, then roll tightly to enclose the ingredients. Repeat with remaining wrappers and fillings.
5. Step 5: For the dipping sauce, whisk together 3 tbsp smooth peanut butter, 2 tbsp hoisin sauce, 1 tbsp lime juice, and 2 tbsp water until smooth.
6. Step 6: Serve the spring rolls chilled or at room temperature with the peanut dipping sauce garnished with 1 tbsp crushed peanuts.