Vietnamese Shrimp Spring Rolls with Peanut Dipping Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Fresh rice paper rolls packed with cooked shrimp, crisp vegetables, and herbs, served alongside a rich and nutty peanut dipping sauce. This Vietnamese-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, rice paper wrappers, thin rice vermicelli noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12, peeled and deveined large shrimp
• 8 rice paper wrappers
• 2 oz thin rice vermicelli noodles
• 1 medium, julienned carrot
• 1/2 medium, julienned cucumber
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 8 butter lettuce leaves
• 1/3 cup peanut butter
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2-3 tbsp water
• 2 tbsp crushed peanuts

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a small pot of water to a boil and add 12 large peeled and deveined shrimp. Cook for 2-3 minutes until pink and opaque, then drain and slice shrimp in half lengthwise.
2. Step 2: Soak 2 oz thin rice vermicelli noodles in hot water for 5 minutes until softened, drain, and set aside.
3. Step 3: Fill a large shallow dish with warm water. Dip one rice paper wrapper for 5 seconds until pliable, then lay flat on a clean surface.
4. Step 4: Arrange 1 butter lettuce leaf on the bottom third of the wrapper, then layer with a small handful of vermicelli noodles, 3 shrimp halves, 1 tbsp julienned carrot, 1 tbsp julienned cucumber, a few fresh mint leaves, and cilantro leaves.
5. Step 5: Fold the sides over the filling and roll tightly from bottom to top to enclose the ingredients. Repeat with remaining wrappers.
6. Step 6: For the peanut dipping sauce, whisk together 1/3 cup peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp lime juice, and 2-3 tbsp water until smooth. Garnish with 2 tbsp crushed peanuts.
7. Step 7: Serve spring rolls chilled or at room temperature with the peanut dipping sauce.