Vietnamese Shrimp Spring Rolls with Peanut Dipping Sauce

By · Reviewed by AislePrompt Editorial · ·

Fresh rice paper rolls filled with shrimp, herbs, and vermicelli, served with a half-sized portion of creamy peanut sauce. This vietnamese-inspired seafood ready in about 20 minutes blends sheets rice paper wrappers, (half portion) rice vermicelli noodles, leaves fresh mint leaves 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 270 calories and feeds 2, 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.

Prep: 15 min Cook: 5 min Serves 2 Vietnamese cuisine 270 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 50g rice vermicelli noodles in boiling water for 3 minutes until soft. Drain and rinse under cold water. Set aside.
  2. Step 2: Fill a shallow dish with warm water. Dip each of the 4 rice paper wrappers for 10 seconds until soft but not too soggy. Lay flat on a clean surface.
  3. Step 3: On the bottom third of each wrapper, place 1 leaf of lettuce, 2 mint leaves, 2 cilantro leaves, a small handful of vermicelli, 2 halved shrimp, 1 tbsp julienned carrot, and 1 tbsp julienned cucumber.
  4. Step 4: Fold the sides inward and tightly roll the wrapper from bottom to top to enclose the filling.
  5. Step 5: For the dipping sauce, whisk together 2 tbsp peanut butter, 1 tbsp hoisin sauce, 2 tbsp water, 1 tsp lime juice, and 1/2 tsp sriracha until smooth. Sprinkle 1 tbsp crushed roasted peanuts on top before serving.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese Shrimp Spring Rolls with Peanut Dipping Sauce take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vietnamese Shrimp Spring Rolls with Peanut Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Vietnamese Shrimp Spring 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 Spring Rolls with Peanut Dipping Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Vietnamese Shrimp Spring Rolls with Peanut Dipping Sauce?

Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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