Vietnamese Shrimp Spring Rolls with Peanut Dipping Sauce

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

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 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.

Prep: 25 min Cook: 5 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 30 minutes (25 min prep + 5 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 Spring Rolls with Peanut Dipping Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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 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.

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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