Vietnamese Rice Paper Rolls with Chinese Soy-Dried Shrimp

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Fresh rice paper rolls filled with Chinese soy-dried shrimp, herbs, and vegetables. This Asian recipe (vegetarian, gluten-free), ready in about 30 minutes, pairs rice paper wrappers, soy-dried shrimp, cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 20 pcs rice paper wrappers
• 100g soy-dried shrimp
• 1 cup cabbage
• 1/2 cup mint leaves
• 2 tbsp nuoc mam

Instructions

1. Step 1: Place 20 rice paper wrappers in a shallow bowl and cover with warm water (not boiling), submerging them completely. Let soak for 30 seconds, then gently remove and pat dry with a paper towel until pliable but not soggy. Tip: If the paper feels too stiff, soak for 10 seconds longer, but avoid over-soaking which can cause tearing.
2. Step 2: In a small bowl, soak 100g soy-dried shrimp in warm water for 10 minutes, then drain and pat dry with a paper towel until slightly firm but not rubbery. Meanwhile, shred 1 cup cabbage into thin strips and tear 1/2 cup mint leaves into small pieces.
3. Step 3: Place 1-2 shrimp (depending on size) in the center of a soaked rice paper wrapper, followed by 2-3 tbsp shredded cabbage and a few mint leaves. Fold the bottom edge of the wrapper up over the filling, then bring the left and right sides toward the center, tucking them under the filling. Roll tightly from the bottom to form a crescent shape, ensuring the wrapper seals securely around the ingredients.
4. Step 4: Repeat steps 3 with remaining ingredients, arranging finished rolls on a plate covered with damp paper towels to keep them moist until ready to serve.
5. Step 5: Serve rolls immediately with 2 tbsp nuoc mam poured into a small bowl, accompanied by lime wedges for squeezing over the dip. Tip: For extra flavor, add a drizzle of rice vinegar or a sprinkle of chopped peanuts to the nuoc mam before serving.