Dinner

Vietnamese Shrimp Rice Paper Rolls with Peanut Dipping Sauce Recipe

Name: Vietnamese Shrimp Rice Paper Rolls with Peanut Dipping Sauce Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Vietnamese
Ingredients: 7 – 14 sheets of 22cm/8.5″ round rice paper; 11 small cooked prawns/shrimp (about 12cm/5″ length, unpeeled including head); 50g / 1.5 oz dried vermicelli noodles; 7 lettuce leaves (soft type like Oak or Butter Lettuce); 14 fresh mint leaves; 1 cup bean sprouts; 1 tbsp peanut butter (preferably smooth, crunchy ok too); 2 tbsp Hoisin sauce; 1 1/2 tbsp white vinegar (or lime juice); 1/3 cup milk (any fat percentage, or water); 1 garlic clove, minced; 1/2 tsp crushed chili, sambal oelek or chili paste (optional, to taste)

ByHarry Bern February 13, 2026February 13, 2026

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Introduction

Vietnamese Rice Paper Rolls are a light and fresh appetizer perfect for warm days or anytime you want a healthy snack. These vibrant rolls combine tender prawns, crisp lettuce, fresh herbs, and vermicelli noodles wrapped in delicate rice paper. Paired with a creamy peanut dipping sauce, they make a delightful and satisfying treat.

The image shows six fresh spring rolls on a large black plate placed on a white marbled background. Each spring roll has a translucent rice paper skin, allowing the vibrant orange shrimp and green mint leaves inside to be clearly seen, with the shrimp layered in a neat row next to the green herbs. One spring roll is cut in half, revealing white rice noodles and green lettuce inside, creating three visible layers: orange shrimp and green herb on the outside layer, white noodles and green lettuce on the inside. A small bowl of thick brown peanut sauce topped with crushed peanuts sits beside the rolls. Fresh mint sprigs are placed artistically around the plate, adding a burst of green color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 – 14 sheets of 22cm (8.5″) round rice paper
11 small cooked prawns/shrimp (about 12cm/5″ in length, unpeeled including the head)
50g (1.5 oz) dried vermicelli noodles
7 soft lettuce leaves (like Oak or Butter Lettuce)
14 mint leaves
1 cup bean sprouts
1 tbsp smooth peanut butter (crunchy is okay too)
2 tbsp hoisin sauce
1 1/2 tbsp white vinegar or lime juice
1/3 cup milk (any fat percentage) or water
1 garlic clove, minced
1/2 tsp crushed chili or chili paste (optional, adjust to taste)

Instructions

Step 1: Make the peanut dipping sauce by combining the peanut butter, hoisin sauce, vinegar, milk, minced garlic, and chili paste. Mix briefly, then microwave for 30 seconds. Stir again until smooth. Let cool and adjust the sourness, saltiness, and spiciness as desired. Thin with more milk or water if necessary.
Step 2: Soak the vermicelli noodles in warm water for 2 minutes, or according to package instructions, then drain.
Step 3: Peel the prawns, slice each one in half lengthwise, and remove the vein.
Step 4: Remove the crunchy core from each lettuce leaf.
Step 5: Prepare lettuce bundles by placing some vermicelli noodles and bean sprouts inside a lettuce leaf, then rolling it up with the seam side down. Repeat for all bundles.
Step 6: Fill a large bowl with warm water for soaking the rice paper.
Step 7: Dip two rice paper sheets together in the warm water for about 2 seconds, rotating as needed to fully soften them. The two sheets should stick together.
Step 8: Lay the softened rice paper sheets on a flat surface with the smooth side down.
Step 9: On the upper part of the rice paper, arrange three prawns with a mint leaf between each.
Step 10: Place one lettuce bundle with the seam side down in the middle of the rice paper.
Step 11: Fold in the left and right edges of the rice paper, then roll up starting from the bottom to cover the lettuce bundle. Continue rolling firmly until sealed.
Step 12: The finished rolls should have the prawns and mint visible on the smooth side, with the seam on the side or underside.
Step 13: Serve immediately with the peanut dipping sauce.

Tips & Variations

Double layering the rice paper sheets helps prevent tearing during rolling and creates a sturdier roll.
You can substitute prawns with cooked chicken, tofu, or vegetables for a different variation.
Adjust the peanut sauce thickness by adding more milk or water once cooled to get your preferred consistency.
Use soft leafy lettuce like Butter or Oak to avoid tearing when rolling.

Storage

Vietnamese rice paper rolls are best enjoyed fresh as the rice paper can harden and crack over time. If needed, store unrolled ingredients separately in airtight containers in the fridge for up to 2 days. You can also wrap completed rolls tightly in plastic wrap and refrigerate for a few hours, but avoid storing them overnight. To rehydrate rice paper rolls, briefly dip in warm water before serving, then consume immediately.

How to Serve

A close-up image of a translucent spring roll with visible layers showing pink shrimp, green herbs, and white rice paper wrapped tightly, being dipped into a small white bowl filled with a thick, brown peanut sauce topped with crushed peanuts; the bowl is set on a soft gray cloth with scattered green mint leaves and crushed peanuts around it, a woman's hand holding the spring roll from the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rice paper rolls ahead of time?

It’s best to prepare the ingredients in advance but assemble the rolls just before serving to keep the rice paper soft and prevent tearing or drying out.