Vietnamese Rice Paper Rolls

Name: Vietnamese Rice Paper Rolls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 8 to 10 rice paper wrappers; 16 medium shrimp, cooked and sliced in half lengthwise; 100 grams rice vermicelli noodles, cooked; 8 lettuce leaves (green leaf or butter lettuce); 1 handful fresh mint leaves; 1 handful fresh Thai basil leaves; 1 handful fresh cilantro; 1 small carrot, julienned; 1 small cucumber, julienned; 1/4 cup hoisin sauce; 2 tablespoons peanut butter; 1 clove garlic, minced; 2 to 3 tablespoons water (to thin sauce); 1 tablespoon lime juice

There’s something quietly magical about Vietnamese rice paper rolls: the soft, slightly tacky give of the wrapper, the bright crunch of julienned carrot and cucumber, the cool herbaceous perfume of mint and basil, and the delicate snap of buttery shrimp. When you bite in, textures and flavors unfurl—sweet shrimp, citrus-laced peanut-hoisin, and the cooling lift of cilantro—making each roll feel both light and indulgent. These rolls are the kind of food that invites conversation: assembling them at the table becomes part of the meal, and sharing them brings people together.

They’re perfect for warm weather lunches, last-minute dinner parties, or as a healthy, hand-held appetizer at gatherings. Make a double batch for picnic baskets, serve them at a potluck so everyone can build their own, or enjoy them as a fresh, quick weeknight meal. If you love simple portable bites like banana rice krispie treats for snacks, these rolls are the savory counterpart—fresh, customizable, and crowd-pleasing.

Dish Snapshot

Prep Time: 20 minutes
Cook Time: 5 minutes (for noodles and shrimp, if not already cooked)
Total Time: 25 minutes
Servings: 4 (2 rolls per person; yields 8 rolls)
Difficulty Level: Easy — great for cooks of any level

Nutrition Highlights

Estimated nutritional breakdown per serving (2 rolls). These are approximate values calculated from USDA FoodData Central profiles and common product labels; treat them as guidance rather than exact lab results.

Calories: ~220 kcal
Protein: ~11 g
Carbohydrates: ~32 g
Fat: ~6 g
Fiber: ~2 g
Sodium: ~450 mg

Notes:

Estimates draw on nutrient profiles for rice paper, medium cooked shrimp, cooked rice vermicelli, hoisin sauce, and natural peanut butter (USDA FoodData Central). For specific dietary needs (sodium, allergens), check product labels and adjust sauces/portions accordingly. For food-safety-related storage timing, follow CDC recommendations for seafood and refrigerated leftovers.

Perfect For…

These rice paper rolls shine in several ways:

Fresh party food: Their bright colors and hand-held format make them ideal for gatherings. Guests can assemble or choose pre-made rolls.
Quick, healthy dinners: Ready in under 30 minutes, they’re a light, protein-forward option for busy weeknights.
Warm-weather meals: Cool, herb-filled rolls are refreshing on hot days when you want something crisp and not heavy.
Family nostalgia: Rolling together becomes a ritual—kids love layering fillings and adults enjoy sharing memories with each bite.
Their mix of fresh herbs, crisp veg, and a savory-sweet peanut-hoisin dip is the main reason you’ll come back again.

How to Make Vietnamese Rice Paper Rolls

Ingredients (makes about 8 rolls)

8 to 10 rice paper wrappers
16 medium shrimp, cooked and sliced in half lengthwise
100 grams rice vermicelli noodles, cooked
8 lettuce leaves (green leaf or butter lettuce)
1 handful fresh mint leaves
1 handful fresh Thai basil leaves
1 handful fresh cilantro
1 small carrot, julienned
1 small cucumber, julienned
1/4 cup hoisin sauce
2 tablespoons peanut butter
1 clove garlic, minced
2 to 3 tablespoons water (to thin sauce)
1 tablespoon lime juice

Optional ingredients and substitutions:

Swap shrimp for thinly sliced grilled chicken, tofu strips, or tempeh for a vegetarian/vegan option.
Use almond or sunflower seed butter in place of peanut butter for nut-free versions.
Replace hoisin with tamari + a touch of honey/maple for a less sweet, gluten-free alternative (check hoisin label for wheat).
Add thin avocado slices or bell pepper for extra creaminess or crunch.

Equipment & prep note: Prepare a large shallow bowl with warm water and your workspace with all ingredients laid out.

Step-by-step Instructions

Prepare the dipping sauce: In a small bowl, combine the hoisin sauce, peanut butter, lime juice, minced garlic, and 2–3 tablespoons water. Stir until smooth and glossy; adjust water to reach a dippable consistency. Taste and add more lime or a pinch of sugar if desired. Set aside.
Cook the rice vermicelli according to package directions, rinse under cold water, drain, and set aside. Keep strands loose so they don’t clump.
If your shrimp aren’t cooked, briefly poach or sauté them until opaque and pink. Let cool, then slice each shrimp in half lengthwise.
Fill a large shallow bowl with warm water (not boiling). Dip one rice paper sheet into the warm water for about 3 seconds—just until it begins to soften but is still slightly firm (it will continue to soften on the plate). Lay it flat on a clean board or plate.
Build the roll: Place a piece of lettuce across the bottom third of the wrapper. Layer herbs (mint, basil, cilantro), a small handful of noodles, a few julienned carrot and cucumber sticks, and 2 shrimp halves (curled side facing inward). Keep fillings centered and compact.
Fold in the sides of the wrapper over the filling, then roll from the bottom up tightly like a burrito. Tuck as you roll to keep everything snug.
Repeat with remaining wrappers and ingredients. If you’re stacking finished rolls, place a damp paper towel between layers to prevent sticking.
Serve immediately with the peanut-hoisin dipping sauce. If you need to hold them briefly, cover loosely with a damp towel (room temperature only) and refrigerate if holding longer than 30 minutes.

Practical tips:

Don’t over-soak rice paper—3–5 seconds is usually enough; it will finish softening on your board. Over-soaked wrappers tear easily.
Keep ingredients dry (especially herbs and lettuce) so the wrapper doesn’t become soggy. Pat with paper towel if needed.
Arrange shrimp halves with the curved side up for a pretty presentation when sliced rolls are viewed from the top.
If you prefer a saucier dipping experience, serve the sauce in small bowls for individual dipping rather than dunking the whole roll.

Presentation Tips

Slice rolls in half on the diagonal for a restaurant-style look and easier eating.
Arrange on a long platter with herbs tucked between rolls for a fragrant display.
Garnish the dipping sauce with crushed peanuts, a lime wedge, or a sprinkle of chili flakes for color and texture.
For a composed meal, serve alongside a light, chilled Asian cucumber salad or steamed edamame. For a heartier table, pair these fresh rolls with a warm casserole like cheesy hamburger rice casserole to balance cool and warm dishes.

Shelf Life & Storage

Room temperature: Serve immediately; do not leave shrimp-containing rolls at room temperature for more than 2 hours (follow CDC food-safety guidance for perishable foods).
Refrigeration: Store in an airtight container with a damp paper towel to maintain moisture for up to 48 hours. Best eaten within 24 hours for texture and freshness.
Freezer: Not recommended—rice paper and fresh herbs do not freeze well and will become mushy upon thawing.

Expert Tips

Best rice paper: Choose thin, translucent rice papers labeled for fresh spring rolls (not fried wrappers). They rehydrate quickly and remain tender.
Herb balance: Use generous herbs—mint and Thai basil make a major flavor difference. Don’t skimp, they’re the aromatic backbone.
Texture key: Make sure your vegetables are julienned into even, thin strips so they pack neatly and bite easily without tearing the wrapper.
Sauce control: If you’re serving a crowd, keep sauce on the side so guests control how much they want—hoisin and peanut can quickly dominate the fresh flavors if over-applied.
Allergy-aware swaps: Offer a nut-free dipping sauce (soy-sesame-lime) so guests with peanut allergies can join in.

Creative Twists

Vegan version: Use marinated baked tofu or shiitake mushroom strips instead of shrimp, swap peanut butter for tahini or sunflower seed butter, and ensure hoisin is vegan.
Spicy kick: Add thinly sliced red chili or a drizzle of sriracha to the peanut-hoisin sauce for heat. You can also mix a little chili oil into the sauce.
Smoky-sweet: Grill the shrimp and add a thin brush of sweet chili glaze before assembling for a charred flavor profile.
Fruit element: Thin mango or pineapple strips lend a tropical sweetness that pairs beautifully with the herbs and peanut sauce.

Recipe Q&A

Q: Can I make these ahead of time?
A: You can prepare components (noodles, herbs chopped, sauce made) in advance, but assemble rolls no more than a few hours ahead and refrigerate. Assembled rolls are best within 24 hours.

Q: What if my rice paper sticks to the board?
A: Lightly oil the board or place a damp parchment sheet under the wrapper. Also avoid over-soaking the paper—slight firmness helps prevent sticking.

Q: How can I make these gluten-free?
A: Use gluten-free hoisin or replace hoisin with tamari + a touch of sweetener; double-check labels on rice paper and other sauces.

Q: Any tips to keep rolls from falling apart?
A: Use the lettuce leaf as a base “skeleton,” keep fillings modest (not overfilled), and roll tightly while tucking the fillings in as you go.

Q: What to do with leftover dipping sauce?
A: Store it refrigerated up to 5 days and use it as a glaze for grilled proteins, a dressing base, or a noodle bowl topper.

Conclusion

If you’ve ever wanted a dish that’s both refreshing and satisfying, Vietnamese rice paper rolls deliver—with textures that sing and a peanut-hoisin dip that keeps you reaching for more. Try this recipe, invite friends or family to roll together, and share your results—there’s joy in both the making and the eating. For a detailed technique and another take on the classic peanut dip, see this helpful guide to Vietnamese Spring Rolls (Gỏi Cuốn) w/ Peanut Dipping Sauce, and for cultural background on this beloved snack, check the Gỏi cuốn – Wikipedia entry.