Vietnamese Shrimp and Vermicelli Summer Rolls with Peanut Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 blends rice vermicelli noodles, peeled and deveined medium shrimp, rice paper wrappers into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 oz rice vermicelli noodles
• 8, peeled and deveined medium shrimp
• 4 rice paper wrappers
• 1/2 cup julienned carrot
• 1/2 cup julienned cucumber
• 8 leaves fresh mint leaves
• 8 leaves fresh cilantro leaves
• 4 small leaves, torn lettuce leaves
• 2 tbsp soy sauce
• 3 tbsp peanut butter
• 1 tbsp hoisin sauce
• 1 tsp rice vinegar
• 3 tbsp warm water
• 1 tbsp (optional) crushed peanuts

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.