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Rice paper rolls — quick shrimp & herb

Prep 15 min Cook 0 min Difficulty 1/5

Rice paper rolls with shrimp and herbs in minutes — fresh, light and easy to customize.

Why this recipe works

This recipe makes light, fresh shrimp and herb rice paper rolls for two. It’s ideal for a quick weeknight lunch or a DIY appetizer platter. Use any extra herbs you have on hand.

Search intent: How to make quick shrimp rice paper rolls
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Key takeaways

Ready in 15 minutes or less
No deep-frying; light and fresh
Customize fillings to taste or what you have on hand

Recipe guide

This recipe makes light, fresh shrimp and herb rice paper rolls for two. It’s ideal for a quick weeknight lunch or a DIY appetizer platter. Use any extra herbs you have on hand.

Fresh, fast and flavorful rolls ready in minutes.

  • Ready in 15 minutes or less
  • No deep-frying; light and fresh
  • Customize fillings to taste or what you have on hand

Step 1: Prep and mise en place

Prepare vermicelli according to package, drain and cool slightly. Have shrimp halves, herbs, lettuce, carrot, cucumber and noodles ready within easy reach. Fill a wide shallow bowl with warm water.

Step 2: Roll the rolls

Dip one rice paper sheet into warm water for 1–2 seconds until pliable, lay flat on a damp surface. Place a small handful of noodles, herbs, lettuce, carrot, cucumber and 4 shrimp halves near the lower third. Fold bottom edge over filling, fold in sides, then roll tightly to enclose.

Step 3: Serve

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

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

How do you roll rice paper without tearing? Soften each sheet in warm water 1–2 seconds, then lay it flat and fill tightly for best rolls.
What if the rice paper sticks or tears? Soak only briefly and keep fillings compact to prevent tearing and to help the roll seal.
What dipping sauce goes with shrimp rice paper rolls? Serve with a store-bought hoisin-peanut dip for a quick, balanced pairing.