Vietnamese-Inspired Rice Paper Rolls with Shrimp and Herbs

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh and light rice paper rolls filled with tender shrimp, crisp vegetables, and fragrant herbs, served with a tangy dipping sauce. This Vietnamese-inspired seafood recipe (gluten free), ready in about 20 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 rice, quinoa, or a quick salad. 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: 20 min Serves 4 Vietnamese cuisine 280 cal/serving

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Ingredients

8 sheets rice paper wrappers
12 medium, peeled and deveined cooked shrimp
1 cup cooked and drained vermicelli rice noodles
1 medium, julienned carrot
1 small, julienned cucumber
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh basil leaves
1/4 cup hoisin sauce
2 tbsp peanut butter
3 tbsp water
2 tbsp for garnish crushed peanuts
1 tbsp lime juice

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Instructions

Step 1: Prepare dipping sauce by whisking together 1/4 cup hoisin sauce, 2 tbsp peanut butter, 3 tbsp water, and 1 tbsp lime juice in a small bowl until smooth. Set aside.
Step 2: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10 seconds until soft and pliable, then lay flat on a clean surface.
Step 3: Arrange 1/8 cup cooked vermicelli noodles, 3 shrimp halves, 2 tbsp julienned carrot, 2 tbsp julienned cucumber, and a small handful of 1/4 cup total mixed fresh mint, cilantro, and basil leaves in the center of the wrapper.
Step 4: Fold the bottom edge over the filling, then fold in the sides and roll tightly to enclose the filling. Repeat with remaining wrappers and ingredients.
Step 5: Serve the rolls chilled with the prepared peanut-hoisin dipping sauce garnished with 2 tbsp crushed peanuts.