Vietnamese-Style Fresh Spring Rolls with Shrimp and Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 25 minutes pairs sheets rice paper wrappers, medium, julienned carrot, medium, julienned cucumber 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 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 Serves 6 Vietnamese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Dip one rice paper wrapper into warm water for 5 seconds until just soft, then lay flat on a clean surface.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve the fresh spring rolls with the peanut hoisin dipping sauce sprinkled with 2 tbsp crushed peanuts for added texture.

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Frequently asked questions

How long does Vietnamese-Style Fresh Spring Rolls with Shrimp and Herbs take to make?

Total time is about 25 minutes (25 min prep + 0 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-Style Fresh Spring Rolls with Shrimp and Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheets rice paper wrappers from drying out.

Can I substitute ingredients in Vietnamese-Style Fresh Spring Rolls with Shrimp and Herbs?

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-Style Fresh Spring Rolls with Shrimp and Herbs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is Vietnamese-Style Fresh Spring Rolls with Shrimp and Herbs gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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