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Rice paper rolls with shrimp & herbs (serves 2)

Prep 15 min Cook 0 min Difficulty 1/5

Fresh shrimp rice paper rolls: quick, clean, and fresh for 2 servings with a bright hoisin-peanut dip.

Why this recipe works

This recipe makes fresh shrimp and herb rice paper rolls for two. They’re light, crisp, and great as a quick lunch or appetizer. Suitable for everyday meals and hot-weather menus.

Search intent: How to make shrimp rice paper rolls for two
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  • hoisin peanut dipping sauce
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  • easy Asian-inspired appetizers

Key takeaways

Ready in about 30 minutes start-to-finish
Rolled with vermicelli noodles and fresh herbs
Dip in store-bought hoisin-peanut sauce for flavor

Recipe guide

This recipe makes fresh shrimp and herb rice paper rolls for two. They’re light, crisp, and great as a quick lunch or appetizer. Suitable for everyday meals and hot-weather menus.

A fast, fresh roll-up that serves two.

  • Ready in about 30 minutes start-to-finish
  • Rolled with vermicelli noodles and fresh herbs
  • Dip in store-bought hoisin-peanut sauce for flavor

Assemble and roll

Prepare vermicelli according to package instructions, then drain and cool. Arrange 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 for 1–2 seconds until pliable, lay flat on a damp surface. Place a small handful of noodles, a few herb leaves, lettuce, carrot, cucumber, and 4 shrimp halves near the lower third of the sheet. Fold bottom edge over filling, fold in sides, then roll tightly to enclose. Repeat with remaining sheets and fillings.

Finish and serve

Slice rolls in half on a diagonal if desired. Serve with hoisin-peanut dipping sauce and sprinkle chopped peanuts over rolls or sauce.

Tips for best results

Tips: Keep fillings cool to prevent sogginess; don’t over-soak rice paper to avoid tearing. Use fresh herbs for bright flavor and crunch.

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

  1. Prepare vermicelli according to package, drain and cool slightly
  2. Place shrimp halves, herbs, lettuce, carrot, cucumber and noodles within easy reach
  3. Fill a wide shallow bowl with warm water
  4. Dip one rice paper sheet into water 1–2 seconds until pliable, lay flat on damp surface
  5. Arrange a small handful of noodles, a few herb leaves, lettuce, carrot, cucumber and 4 shrimp halves near lower third of sheet
  6. Fold bottom edge over filling, fold in sides, then roll tightly to enclose
  7. Repeat with remaining sheets and fillings
  8. Slice rolls in half on a diagonal if desired
  9. Serve with hoisin-peanut dipping sauce and sprinkle peanuts over rolls or sauce

FAQs

Can I prep components ahead? Soak and assemble rolls as written, keeping ingredients dry for best texture.
Can I use different proteins? Use cooked shrimp and cooled vermicelli to speed assembly.
What sauce pairs best? Serve with the included hoisin-peanut sauce for dipping.