Vietnamese Summer Rolls with Chinese Sesame Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Fresh rice paper rolls filled with Vietnamese herbs and shrimp, served with a rich Chinese sesame noodle sauce. This vietnamese-inspired asian (gluten-free, vegetarian-friendly) ready in about 35 minutes pairs sheets rice paper wrappers, shrimp, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 20 sheets rice paper wrappers
• 200g shrimp
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 1 medium carrot
• 1/2 cup Vietnamese basil
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 1 tbsp honey
• 200g rice noodles

Instructions

1. Step 1: Place 20 rice paper wrappers in a shallow dish and cover with warm water (not hot), submerging each sheet completely. Let soak for 2-3 minutes until pliable but not soggy, checking every 2 minutes to avoid over-soaking. Tip: Don’t soak longer than 3 minutes—over-soaked wrappers tear easily when wrapping.
2. Step 2: Meanwhile, finely julienne 1 medium carrot into 1/4-inch matchsticks. Place 200g shrimp in a bowl, pat dry with paper towels, and set aside. Gather 1 cup fresh mint leaves, 1 cup fresh cilantro, and 1/2 cup Vietnamese basil, roughly chopping herbs into 1-inch pieces.
3. Step 3: Once wrappers are pliable, lay one on a clean surface. Spoon 1 tbsp shrimp, 2 tbsp shredded carrot, and 1 tbsp chopped herbs into the center, leaving a 1-inch border. Fold the bottom edge up toward the top, then roll tightly from the bottom to the top, tucking in the sides as you go. Repeat with remaining wrappers. Tip: Work quickly to prevent wrappers from drying out before wrapping.
4. Step 4: Bring a large pot of water to a boil. Add 200g rice noodles and stir gently to separate. Cook for 6-8 minutes until tender but still firm, then drain in a colander. Rinse under cold running water for 1 minute to stop the cooking process and prevent sticking. Tip: Rinsing ensures noodles remain chewy and don’t become mushy.
5. Step 5: In a small bowl, combine 2 tbsp sesame oil, 3 tbsp soy sauce, and 1 tbsp honey. Whisk vigorously for 30 seconds until the mixture is smooth and well combined, with no streaks of oil or honey remaining. Tip: For a richer flavor, add 1 tsp rice vinegar to the sauce.
6. Step 6: To serve, arrange 4 summer rolls on each of 4 plates. Place a pile of cooked rice noodles beside the rolls, then drizzle 1-2 tbsp sauce over the noodles. Serve immediately with remaining sauce on the side for dipping. Tip: For best texture, assemble rolls and serve within 30 minutes of preparation.