Vietnamese Shrimp Fresh Spring Rolls with Peanut Dip

Name: Vietnamese Shrimp Fresh Spring Rolls with Peanut Dip
Prep time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 8 rice paper wrappers (16 cm); 200 g cooked shrimp (peeled); 60 g rice vermicelli; 1 carrot (finely julienned); 1 cucumber (thinly sliced); 1 cup finely shredded lettuce; 1/2 bunch fresh mint; 1/2 bunch fresh cilantro; 2 tablespoons peanut butter; 1 tablespoon low-sodium soy sauce; 1 teaspoon lime juice; 1 clove garlic (grated)

A light, high-protein Vietnamese classic of shrimp, crisp vegetables and fresh herbs wrapped in rice paper.

Total: 25 min
Servings: 2 servings
Difficulty: Medium
Calories · per serving: 285 kcal

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated: July 25, 2026

In short

Vietnamese Shrimp Fresh Spring Rolls with Peanut Dip contains 285 calories per serving: 24 g protein, 33 g carbohydrate and 7 g fat. It takes 25 minutes in total and makes 2 servings.

About this recipe

These Vietnamese spring rolls wrap crisp vegetables and cooked shrimp in rice paper for an oil-free, satisfying meal. Served with a peanut dip, this recipe is an ideal choice for anyone seeking a low-calorie yet high-protein snack.

Method

1
Cook the rice vermicelli according to the package instructions, then drain and rinse with cold water.
2
Whisk the peanut butter, soy sauce, lime juice and garlic with a little warm water to make the sauce.
3
Cut the carrot, cucumber and lettuce into thin strips.
4
Dip a rice paper wrapper in warm water for a few seconds to soften and lay it on a flat surface.
5
Place the mint, cilantro, vermicelli and vegetables along the lower part.
6
Arrange the halved shrimp on top.
7
Fold in the sides and roll the wrap up tightly.
8
Repeat with the remaining ingredients and serve with the peanut sauce.

Tips

Do not over-soak the rice paper; keeping it slightly moist makes rolling easier.
Cover the finished rolls with a damp cloth to keep them from drying out.
You can make a vegan version by using tofu instead of shrimp.

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