Vietnamese-Style Rice Paper Shrimp Rolls with Peanut Dipping Sauce

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 developed and reviewed.

Fresh and light shrimp and vegetable rice paper rolls paired with a creamy peanut dipping sauce for a quick and healthy appetizer or meal. This Vietnamese-inspired seafood recipe, ready in about 30 minutes, pairs rice paper wrappers, cooked shrimp, vermicelli rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 20 min Cook: 10 min Serves 4 Vietnamese cuisine 280 cal/serving

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Ingredients

8 sheets rice paper wrappers
12 medium, peeled and deveined cooked shrimp
3 oz dry, cooked and drained vermicelli rice noodles
1 medium julienned carrot
1 small julienned cucumber
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup smooth peanut butter
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp lime juice
2 tbsp water
2 tbsp for garnish crushed peanuts

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Instructions

Step 1: Fill a large shallow dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds until soft and pliable. Lay flat on a clean surface.
Step 2: On the bottom third of the wrapper, layer 2 cooked shrimp (halved lengthwise), 1/4 cup cooked vermicelli noodles, 2 tbsp julienned carrot, 2 tbsp julienned cucumber, 1 tsp fresh mint leaves, and 1 tsp fresh cilantro leaves.
Step 3: Fold the sides of the wrapper over the filling and roll tightly from the bottom up to encase the ingredients. Repeat with remaining wrappers and ingredients.
Step 4: For the dipping sauce, whisk together 1/4 cup peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp lime juice, and 2 tbsp water until smooth.
Step 5: Serve the rolls chilled or at room temperature with the peanut dipping sauce garnished with 2 tbsp crushed peanuts.