Vietnamese-Inspired Rice Paper Rolls with Spicy Peanut Dipping Sauce

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Fresh rice paper rolls filled with shrimp, crisp vegetables, and herbs, served alongside a savory and spicy peanut dipping sauce. This Vietnamese-inspired recipe (gluten free), ready in about 25 minutes, turns rice paper wrappers, cooked shrimp, rice vermicelli noodles into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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

• 12 sheets rice paper wrappers
• 12 medium, peeled and deveined cooked shrimp
• 100 g rice vermicelli noodles
• 1 medium, julienned carrot
• 1 medium, julienned cucumber
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 2 thinly sliced green onions
• 1/4 cup smooth peanut butter
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp sriracha sauce
• 1 tbsp fresh lime juice
• 2 tbsp warm water
• 2 tbsp, for garnish crushed peanuts

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Instructions

1. Step 1: Prepare 100 g rice vermicelli noodles according to package instructions by soaking in hot water for 8 minutes until tender, then drain and set aside.
2. Step 2: In a shallow bowl, soak one rice paper wrapper for 15 seconds until pliable but not too soft. Lay it flat on a clean surface.
3. Step 3: Arrange 1 shrimp (halved lengthwise), a small handful of noodles, 1 tbsp julienned carrot, 1 tbsp julienned cucumber, 1 tsp fresh mint, 1 tsp cilantro, and some sliced green onions near the bottom third of the wrapper.
4. Step 4: Fold the bottom edge over the filling, then fold in the sides tightly, rolling upwards to enclose the filling completely. Repeat with remaining wrappers and ingredients.
5. Step 5: For the dipping sauce, whisk together 1/4 cup smooth peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tsp sriracha, 1 tbsp fresh lime juice, and 2 tbsp warm water until smooth and pourable.
6. Step 6: Serve the rice paper rolls on a platter with the peanut dipping sauce garnished with 2 tbsp crushed peanuts.