Vietnamese Shrimp Rice Paper Rolls
Fresh Vietnamese summer rolls filled with shrimp, rice noodles, crunchy
vegetables, and herbs, served with a creamy peanut dipping sauce. Light,
refreshing, and no cooking required.
Vietnamese rice paper rolls — also called summer rolls or fresh spring
rolls — are one of the most refreshing meals you can make. Unlike fried
spring rolls, these are wrapped in translucent rice paper and served
fresh, letting you see and taste every colorful ingredient inside.
The filling is a rainbow of textures and flavors: tender shrimp, silky
rice noodles, crisp bell pepper and cucumber, shredded carrot, and a
generous handful of fresh mint and cilantro. Each bite is cool, crunchy,
and herbaceous. The peanut dipping sauce brings everything together with
a creamy, savory-sweet richness.
These rolls are surprisingly light. With minimal fat, no cooking oil, and
plenty of fresh vegetables and lean shrimp, they're one of the lowest-
calorie meals in our collection while still being satisfying and packed
with flavor. Once you get the hang of rolling rice paper, you'll want
to make these every week.
✅ Why This Recipe Is Healthy
- • Low calorie: Under 300 calories per serving including the dipping sauce
- • High protein: 20g from shrimp with very little fat
- • Fresh and raw: Vegetables retain maximum nutrients with no cooking
- • Gluten-free: Rice paper and rice noodles are naturally gluten-free
- • Light and refreshing: Perfect for warm weather or light meals
📊 Why This Recipe Scored 84/100
With an overall health score of 84/100, this recipe is a solid, balanced option. Its strongest area is sodium balance (87/100), where 466mg of sodium stays comfortably within heart-healthy limits.
How our scoring works
Ingredients
- ✓ 300g shrimp
- ✓ 100g rice noodles
- ✓ 12 pieces rice paper
- ✓ 1 medium red bell pepper
- ✓ 1 medium cucumber
- ✓ 1 medium carrots
- ✓ 0.25 cup fresh mint
- ✓ 0.25 cup fresh cilantro
- ✓ 4 leaves romaine lettuce
- ✓ 2 tbsp peanut butter
- ✓ 1 tbsp soy sauce
- ✓ 2 tbsp lime
- ✓ 1 tsp rice vinegar
- ✓ 1 tsp fresh ginger
- ✓ 0.5 tsp sriracha
Instructions
-
1
Cook the shrimp: bring a pot of water to a boil, add the shrimp, and cook for 2-3 minutes until pink and opaque. Drain and transfer to an ice bath to stop cooking. Once cool, peel and slice each shrimp in half lengthwise.
-
2
Cook the rice noodles according to package directions (usually 3-4 minutes in boiling water). Drain, rinse with cold water, and set aside. Cut into shorter lengths with scissors if needed.
-
3
Prepare the vegetables: julienne the red bell pepper, cucumber, and carrot into thin matchstick strips. Tear the lettuce into smaller pieces. Pick the mint and cilantro leaves from their stems.
-
4
Make the peanut dipping sauce: whisk together the peanut butter, soy sauce, lime juice, rice vinegar, grated ginger, sriracha, and 2 tablespoons of warm water until smooth and pourable. Add more water if needed to reach your desired consistency.
-
5
Assemble the rolls: fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10 seconds until pliable (it will continue softening). Lay it flat on a clean surface. In the bottom third, layer a few pieces of lettuce, rice noodles, vegetables, herbs, and 3-4 shrimp halves.
-
6
Fold the bottom of the rice paper up and over the filling, tuck in the sides, and roll tightly like a burrito. Place seam-side down on a plate. Repeat with remaining wrappers and filling. Serve immediately with the peanut dipping sauce.
Health Scores
Overall Health Score
Good Stability
Very Low Sodium
Nutrient Dense
Nutrition Facts
Per Serving
Health Highlights
Want detailed insights on why this recipe scored 84?
Upgrade to Pro for Full Analysis
