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Rice paper rolls with shrimp and herbs (serves 2)
Light and fresh shrimp rice paper rolls with herbs and veggies, served with a hoisin-peanut dip.
Why this recipe works
These rice paper rolls are a light, fast option for two. Built from shrimp, vermicelli, and fresh herbs, they suit weeknight dinners or a fresh lunch. No deep-frying—just a neat, portable wrap.
- shrimp rice paper rolls
- quick shrimp rolls
- herb rice paper rolls
- spring rolls recipe
- rice vermicelli rolls
- healthy shrimp rolls
- hoisin peanut dipping sauce
- make-ahead rolls
Key takeaways
Prep and roll in 20 minutes or less.
Customize fillings to your taste or what’s in the veg bin.
Serve with dipping sauce for a complete meal.
Recipe guide
These rice paper rolls are a light, fast option for two. Built from shrimp, vermicelli, and fresh herbs, they suit weeknight dinners or a fresh lunch. No deep-frying—just a neat, portable wrap.
Rolls come together fast for a light, practical dinner.
- Prep and roll in 20 minutes or less.
- Customize fillings to your taste or what’s in the veg bin.
- Serve with dipping sauce for a complete meal.
Step-by-step assembly
Prepare the vermicelli as per package instructions, then drain and cool slightly. Have shrimp halves, herbs, lettuce, carrot, cucumber, and noodles within easy reach. Soak a sheet of rice paper in warm water for 1–2 seconds until pliable, then lay flat. Place a small handful of noodles, herbs, lettuce, carrot, cucumber, and 4 shrimp halves near the lower third of the sheet. Fold the bottom edge over the filling, then fold in the sides and roll tightly to enclose. Repeat with remaining sheets and fillings.
Serving and finishing tips
Slice the rolls in half on a diagonal if desired. Serve with the hoisin-peanut dipping sauce and sprinkle chopped roasted peanuts over the rolls or sauce for extra crunch.
Notes and scaling
Prep time: 15 minutes. Cook time: 0 minutes. Difficulty: easy. This recipe yields two servings and can be easily scaled up for a party.
Ingredients
- 8 sheets rice paper
- 100 g cooked shrimp, halved lengthwise
- 100 g vermicelli rice noodles, cooked
- 50 g lettuce, shredded
- 6 fresh basil leaves
- 6 fresh mint leaves
- 6 fresh cilantro sprigs
- 1 small carrot, julienned (about 50 g)
- 1 small cucumber, julienned (about 80 g)
- 30 g roasted peanuts, chopped
- 60 ml hoisin-peanut dipping sauce (store-bought)
Instructions
- Prepare vermicelli according to package, drain and cool slightly
- Place shrimp halves, herbs, lettuce, carrot, cucumber and noodles within easy reach
- Fill a wide shallow bowl with warm water
- Dip one rice paper sheet into water 1–2 seconds until pliable, lay flat on damp surface
- Arrange a small handful of noodles, a few herb leaves, lettuce, carrot, cucumber and 4 shrimp halves near lower third of sheet
- Fold bottom edge over filling, fold in sides, then roll tightly to enclose
- Repeat with remaining sheets and fillings
- Slice rolls in half on a diagonal if desired
- Serve with hoisin-peanut dipping sauce and sprinkle peanuts over rolls or sauce
FAQs
Can I customize the fillings?
Yes. Use any cooked shrimp, and substitute vermicelli with thin rice noodles or glass noodles if needed.
How do I prevent tearing the rice paper?
Soak each sheet briefly and handle gently to avoid tearing; keep fillings snug but not overfilled.
How should I store leftovers?
Serve with the hoisin-peanut dip; you can store dipped rolls briefly in a cool place to keep them fresh.