Vietnamese-Inspired Grilled Shrimp Summer Rolls
Fresh rice paper rolls packed with grilled shrimp, crisp vegetables, and herbs, served with a tangy peanut dipping sauce perfect for outdoor dining. This vietnamese-inspired seafood ready in about 35 minutes pairs peeled and deveined large shrimp, fish sauce, brown sugar 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
- 16 peeled and deveined large shrimp
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2, minced garlic cloves
- 8 sheets rice paper wrappers
- 2 oz, cooked and cooled rice vermicelli noodles
- 1 medium, julienned carrot
- 1/2 medium, julienned cucumber
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp lime juice
- 2 tbsp warm water
Instructions
- Step 1: In a bowl, combine 2 tbsp fish sauce, 1 tbsp brown sugar, and 2 minced garlic cloves. Add 16 peeled and deveined large shrimp and marinate for 15 minutes.
- Step 2: Preheat grill or grill pan over medium-high heat. Grill shrimp for 2-3 minutes per side until pink and slightly charred, then remove from heat.
- Step 3: Prepare the dipping sauce by whisking together 1/4 cup peanut butter, 2 tbsp hoisin sauce, 1 tbsp lime juice, and 2 tbsp warm water until smooth.
- Step 4: To assemble each roll, dip 1 rice paper wrapper into warm water until pliable (about 15 seconds), then lay flat on a clean surface. Layer about 1/8 cup cooked rice vermicelli noodles, 2 grilled shrimp, 2 tbsp julienned carrot, 2 tbsp julienned cucumber, 1 tbsp fresh mint leaves, and 1 tbsp fresh cilantro leaves near the bottom third of the wrapper.
- Step 5: Fold the sides inward, then tightly roll from the bottom up to enclose the filling. Repeat with remaining wrappers and ingredients. Serve rolls with peanut dipping sauce.
Frequently asked questions
How long does Vietnamese-Inspired Grilled Shrimp Summer Rolls take to make?
Total time is about 35 minutes (25 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 Vietnamese-Inspired Grilled Shrimp Summer Rolls?
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 fish sauce from drying out.
Can I substitute ingredients in Vietnamese-Inspired Grilled Shrimp Summer Rolls?
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-Inspired Grilled Shrimp Summer Rolls 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 Vietnamese-Inspired Grilled Shrimp Summer Rolls?
Vietnamese seafood 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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