Vietnamese Shrimp and Vermicelli Summer Rolls with Peanut Dipping Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light and fresh rice paper rolls filled with tender shrimp, vermicelli noodles, herbs, and crisp vegetables, served with a savory peanut sauce. This vietnamese-inspired sandwiches & wraps (gluten free) ready in about 30 minutes pairs rice vermicelli noodles, peeled and deveined medium shrimp, rice paper wrappers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (10 ratings) Prep: 20 min Cook: 10 min Serves 4 Vietnamese cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 2 oz rice vermicelli noodles according to package instructions (usually boiling 3-4 minutes), then drain and rinse under cold water to stop cooking.
  2. Step 2: Bring a pot of water to a boil, add 8 medium peeled and deveined shrimp, and cook for 2-3 minutes until pink and opaque. Remove shrimp and slice in half lengthwise.
  3. Step 3: Fill a large shallow dish with warm water. Dip 1 rice paper wrapper for about 15 seconds until soft and pliable, then transfer to a clean flat surface.
  4. Step 4: In the center of the wrapper, layer 1 torn lettuce leaf, a small handful of noodles, 2 shrimp halves, 2 tbsp julienned carrot, 2 tbsp julienned cucumber, 2 fresh mint leaves, and 2 fresh cilantro leaves. Fold sides over filling and roll tightly from bottom to top.
  5. Step 5: Repeat with remaining wrappers and ingredients.
  6. Step 6: For the peanut dipping sauce, whisk together 3 tbsp peanut butter, 1 tbsp hoisin sauce, 2 tbsp soy sauce, 1 tsp rice vinegar, and 3 tbsp warm water until smooth and creamy. Sprinkle with 1 tbsp crushed peanuts if desired.
  7. Step 7: Serve the fresh summer rolls chilled with the peanut sauce for dipping.

Frequently asked questions

How long does Vietnamese Shrimp and Vermicelli Summer Rolls with Peanut Dipping Sauce take to make?

Total time is about 30 minutes (20 min prep + 10 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 Shrimp and Vermicelli Summer Rolls with Peanut Dipping 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 vermicelli noodles from drying out.

Can I substitute ingredients in Vietnamese Shrimp and Vermicelli Summer Rolls with Peanut Dipping 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 Shrimp and Vermicelli Summer Rolls with Peanut Dipping 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 Shrimp and Vermicelli Summer Rolls with Peanut Dipping 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.

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