Vietnamese-Inspired Rice Paper Spring Rolls with Shrimp and Herb Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh translucent rice paper rolls filled with succulent shrimp, crisp vegetables, and fragrant herbs, served with a zesty lime and cilantro dipping sauce. This Vietnamese-inspired sandwich and wrap recipe (gluten free), ready in about 20 minutes, pairs rice paper wrappers, cooked shrimp (peeled and deveined), carrot (julienned) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp honey, 1 minced garlic clove, and 1 finely chopped small red chili (optional) to make the herb dipping sauce; set aside.
  2. Step 2: Fill a large shallow dish with warm water. Dip 1 rice paper wrapper for 10-15 seconds until pliable but not too soft, then place it on a clean surface.
  3. Step 3: On the bottom third of the wrapper, layer 1 large lettuce leaf, 1/8 cup cooked rice vermicelli noodles, 3 peeled cooked shrimp (halved lengthwise), 2 tbsp julienned carrot, 1 tbsp julienned cucumber, and a few leaves each of mint, cilantro, and basil.
  4. Step 4: Fold the sides inward over the filling, then tightly roll from the bottom up to enclose the ingredients.
  5. Step 5: Repeat steps 2-4 for the remaining wrappers and fillings.
  6. Step 6: Serve the rolls chilled or at room temperature with the prepared herb dipping sauce.

Frequently asked questions

How long does Vietnamese-Inspired Rice Paper Spring Rolls with Shrimp and Herb Sauce take to make?

Total time is about 20 minutes (20 min prep + 0 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 Rice Paper Spring Rolls with Shrimp and Herb Sauce?

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 rice paper wrappers from drying out.

Can I substitute ingredients in Vietnamese-Inspired Rice Paper Spring Rolls with Shrimp and Herb 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-Inspired Rice Paper Spring Rolls with Shrimp and Herb 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-Inspired Rice Paper Spring Rolls with Shrimp and Herb 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.

Related recipes