These Vietnamese rice paper rolls are a great option when you want something fresh, light, and quick. Filled with shrimp, crunchy vegetables, and lots of herbs, they come together in about 20 minutes and don’t require any frying or baking. They’re perfect for a casual get-together or a quick snack when you want something satisfying but not too heavy.
The Story Behind This Recipe
I first tried making these rice paper rolls on a whim when I came home late from work and wanted something healthy but easy. The idea of dipping translucent rolls packed with fresh herbs and shrimp felt refreshing and different from a typical sandwich or salad. It was surprisingly simple once I figured out the soaking technique for the rice papers.
Over time, these rolls became our weekend go-to whenever friends came over or when I needed a break from cooking over the stove. The best part is that everyone can customize their own rolls at the table, so it’s a bit like a mini assembly line that brings people together in the kitchen.
I usually keep a bowl of warm water nearby for softening the rice papers, and a plate ready where I lay out the lettuce, herbs, shrimp, and julienned veggies. The rolling itself feels almost therapeutic once you get the hang of it. And the dipping sauce is key here – I like a balance of salty, sweet, and tangy that matches the mild filling perfectly.
Another thing I appreciate is how easy it is to swap out ingredients. If I’m out of shrimp, cooked chicken or tofu works just as well. The herbs add so much flavor and brightness that the rolls never feel dull. It’s one of those dishes that’s fresh and light but totally satisfying at the same time.
Cuisine: Vietnamese
Course: Appetizer
Servings: 4
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Ingredients
- 8 rice paper wrappers
- 12 cooked shrimp, peeled and deveined
- 1 cup lettuce leaves, torn
- 1 small cucumber, julienned
- 1 medium carrot, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh Thai basil leaves
- 1/4 cup cooked vermicelli noodles (optional)
- For the dipping sauce:
- 3 tablespoons hoisin sauce
- 1 tablespoon peanut butter
- 1 teaspoon soy sauce
- 1 teaspoon lime juice
- 1 clove garlic, minced
- Water to thin sauce
Instructions
- Step 1. Prepare all the filling ingredients: slice veggies, rinse herbs, and pat shrimp dry.
- Step 2. Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft but still slightly firm.
- Step 3. Lay the softened wrapper flat on a clean surface or plate.
- Step 4. In the lower third of the wrapper, lay some lettuce, a small handful of vermicelli noodles if using, a few pieces of cucumber and carrot, a couple of shrimp, and a few herb leaves.
- Step 5. Fold the bottom edge over the filling, then fold in the sides and roll tightly but gently until sealed.
- Step 6. Repeat with remaining wrappers and fillings.
- Step 7. To make the dipping sauce, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, and garlic. Add water a teaspoon at a time to reach a drizzly consistency.
- Step 8. Serve the rolls fresh with the dipping sauce on the side.
Tips for Success
- Don’t soak rice papers too long or they’ll tear when rolling.
- Use room-temperature water for soaking to keep wrappers pliable.
- Pat dry fresh herbs and veggies so the rolls aren’t soggy.
- If shrimp are cold from the fridge, rinse quickly with warm water to take the chill off.
- Make the dipping sauce ahead to let flavors meld.
Variations & Substitutions
- Swap shrimp for grilled chicken strips or firm tofu for a vegetarian option.
- Add sliced avocado for creamy texture.
- Include thin rice noodles inside the rolls to make them more filling.
- Serve with a spicy peanut or nuoc cham dipping sauce instead of hoisin-based.
