Vietnamese-Style Fresh Spring Rolls with Shrimp and Herbs

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and refreshing rice paper rolls filled with tender shrimp, crisp vegetables, and fresh herbs, served with a tangy dipping sauce. This Vietnamese-inspired seafood recipe (gluten free), ready in about 25 minutes, pairs rice paper wrappers, cooked shrimp, rice vermicelli noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 Serves 6 Vietnamese cuisine 180 cal/serving

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Ingredients

12 sheets rice paper wrappers
12 medium, peeled and deveined cooked shrimp
3 oz, cooked and drained rice vermicelli noodles
1 medium, julienned carrot
1 medium, julienned cucumber
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh basil leaves
6 large, torn in half lettuce leaves
1/2 cup hoisin sauce
3 tbsp peanut butter
1/4 cup water
2 tbsp, for garnish crushed peanuts

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Instructions

Step 1: Dip one rice paper wrapper into warm water for 5 seconds until just soft, then lay flat on a clean surface.
Step 2: Place 2 cooked peeled shrimp halves lengthwise near the bottom third of the wrapper. Top with a small handful of 1/4 cup cooked rice vermicelli noodles, 1 tbsp julienned carrot, 1 tbsp julienned cucumber, 2 mint leaves, 2 cilantro leaves, 2 basil leaves, and a piece of torn lettuce.
Step 3: Fold the sides of the wrapper inward, then roll tightly from the bottom over the filling to enclose all ingredients. Repeat with remaining wrappers and ingredients.
Step 4: For the dipping sauce, whisk together 1/2 cup hoisin sauce, 3 tbsp peanut butter, and 1/4 cup water until smooth and creamy.
Step 5: Serve the fresh spring rolls with the peanut hoisin dipping sauce sprinkled with 2 tbsp crushed peanuts for added texture.