Vietnamese Rice Paper Rolls with Chinese Soy-Dried Shrimp

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

Fresh rice paper rolls filled with Chinese soy-dried shrimp, herbs, and vegetables. This vietnamese-inspired asian (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.

★ 4.2 (11 ratings) Prep: 30 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Vietnamese Rice Paper Rolls with Chinese Soy-Dried Shrimp take to make?

Total time is about 30 minutes (30 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 Rice Paper Rolls with Chinese Soy-Dried Shrimp?

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 Rice Paper Rolls with Chinese Soy-Dried Shrimp?

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 Rice Paper Rolls with Chinese Soy-Dried Shrimp 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 Rice Paper Rolls with Chinese Soy-Dried Shrimp vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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