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Four translucent Vietnamese summer rolls showing whole pink shrimp, rice noodles, leafy herbs and chive stems beside dark peanut-hoisin sauce topped with chopped peanuts and chile

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Vietnamese Shrimp Summer Rolls with Peanut-Hoisin Sauce

Translucent rice-paper rolls bundle tender shrimp, rice noodles, crisp vegetables, lettuce and herbs beside a creamy, savory-sweet peanut dipping sauce.

Developed for DishGal · Updated 2026-08-31

Prep35 min
Cook10 min
Total45 min
Cost$4.65

Directions

  1. Cook and cool the noodles

    Bring a pot of water to a boil, remove it from the heat, add the rice vermicelli and soak according to the package, usually 4 to 6 minutes, until tender but springy. Drain, rinse thoroughly under cold water, drain again, and cut the noodle bundle in a few places with clean kitchen shears.

  2. Poach the shrimp safely

    Bring 4 cups water and 1 teaspoon salt to a gentle simmer. Add the shrimp and cook for 2 to 3 minutes until opaque, curled into loose C-shapes and 145°F at the thickest point. Transfer to ice water for 3 minutes, drain well, and slice each shrimp in half lengthwise.

  3. Whisk the dipping sauce

    Whisk peanut butter, hoisin, lime juice, soy sauce, sesame oil and garlic. Add 1/3 cup warm water gradually, then up to 3 tablespoons more until the sauce is thick but dip-able. Spoon into bowls and top with chopped peanuts; add chile sauce separately if desired.

  4. Set an organized rolling station

    Arrange noodles, shrimp, lettuce, cucumber, carrot, mint, cilantro, Thai basil and chives in separate piles. Fill a wide pie plate or skillet with warm—not hot—water and lay a damp, lint-free towel on the work surface. Keep the rice-paper package closed between rolls so the wrappers stay dry.

  5. Soften one wrapper at a time

    Slide one wrapper through the warm water for 5 to 8 seconds, rotating once. It should still feel slightly firm when placed on the damp towel; it will continue to soften as you fill it. Soaking until completely floppy makes it prone to tearing.

  6. Layer for a clean cross-section

    Across the lower third, place 1 lettuce leaf, about 1/3 cup noodles, a small bundle each of cucumber and carrot, and a few leaves each of mint, cilantro and Thai basil. Set 3 shrimp halves cut-side up in a line just above the filling so their pink sides show through the wrapper; place 2 chives lengthwise with their tips extending beyond one side.

  7. Tuck and roll firmly

    Fold the bottom edge snugly over the filling, fold both sides inward, then roll upward over the shrimp with even pressure. Place seam-side down under a barely damp towel and repeat for 12 rolls, replacing the water if it becomes cool.

  8. Serve without sticking

    Arrange the rolls with a little space between them and serve within 1 hour with peanut-hoisin sauce. If cutting for presentation, use a damp, very sharp knife and wipe it between cuts.

Why this works

Why it worksBriefly soaking rice paper and letting residual moisture finish the job creates flexible wrappers that hold their shape instead of turning gummy.
Why it worksHalving the shrimp lengthwise makes an even layer, puts the bright pink surface against the wrapper and keeps each roll easy to bite.
Why it worksLettuce forms a moisture barrier around the noodles and crisp vegetables, reducing punctures while keeping the filling tidy.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Chef's knife resting on a wooden cutting board Compare on Amazon8-inch chef’s knifeA sharp, controllable blade makes even vegetable matchsticks and cleanly halves poached shrimp.See current options → Large cutting board with a chef's knife and vegetables Compare on AmazonLarge nonslip cutting boardA stable, roomy surface keeps herbs, vegetables, noodles, and cooked shrimp organized for rolling.See current options → Stainless-steel mixing bowl and matching strainer bowl Compare on AmazonNesting mixing bowlsSeparate bowls simplify cooling shrimp, holding noodles, and mixing the peanut-hoisin sauce.See current options →

Swaps & notes

Easy swaps

  • For a vegetarian version, replace the shrimp with 12 ounces of pressed extra-firm tofu seared in 1 tablespoon neutral oil; use vegetarian hoisin.
  • Use thinly sliced bell pepper, avocado or bean sprouts in place of either carrot or cucumber, keeping the total vegetable volume similar.
  • For a nut-free sauce, replace peanut butter with sunflower-seed butter and omit the chopped peanuts; check the hoisin label for shared-equipment warnings.

Cook notes

  • The yield is 12 substantial rolls, or 3 per serving. For appetizer portions, cut each roll in half immediately before serving.
  • Keep cooked shrimp and ready-to-eat vegetables on separate clean surfaces from the raw shrimp and its utensils.
  • Rice-paper brands soften at different rates. The wrapper should leave the water while it still has a little body and no rigid center.

Storage

Summer rolls are best within 2 hours. If needed, wrap each roll separately in a barely damp paper towel, place in an airtight container, and refrigerate for up to 24 hours; let stand 15 minutes before serving. Refrigerate the sauce separately for up to 5 days and thin with warm water. Do not freeze assembled rolls.

Questions

Why do my rice-paper wrappers keep tearing?

They are usually oversoaked, overfilled or snagging on hard vegetable corners. Dip briefly, keep each ingredient pile modest, remove lettuce ribs and cut smooth matchsticks rather than sharp wedges.

How do I stop summer rolls from sticking together?

Do not let finished rolls touch. Set them seam-side down on a damp towel with at least half an inch between them and cover lightly; oil is unnecessary and can make the wrappers slippery.

Can I prepare all the components ahead?

Yes. Poach the shrimp, cook the noodles, cut vegetables and mix the sauce up to 1 day ahead, refrigerating each component separately. Roll no more than a few hours before eating for the best texture.

Vietnamese Shrimp Summer Rolls with Peanut-Hoisin Sauce
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1. Cook and cool the noodlesBring a pot of water to a boil, remove it from the heat, add the rice vermicelli and soak according to the package, usually 4 to 6 minutes, until tender but springy. Drain, rinse thoroughly under cold water, drain again, and cut the noodle bundle in a few places with clean kitchen shears.
2. Poach the shrimp safelyBring 4 cups water and 1 teaspoon salt to a gentle simmer. Add the shrimp and cook for 2 to 3 minutes until opaque, curled into loose C-shapes and 145°F at the thickest point. Transfer to ice water for 3 minutes, drain well, and slice each shrimp in half lengthwise.
3. Whisk the dipping sauceWhisk peanut butter, hoisin, lime juice, soy sauce, sesame oil and garlic. Add 1/3 cup warm water gradually, then up to 3 tablespoons more until the sauce is thick but dip-able. Spoon into bowls and top with chopped peanuts; add chile sauce separately if desired.
4. Set an organized rolling stationArrange noodles, shrimp, lettuce, cucumber, carrot, mint, cilantro, Thai basil and chives in separate piles. Fill a wide pie plate or skillet with warm—not hot—water and lay a damp, lint-free towel on the work surface. Keep the rice-paper package closed between rolls so the wrappers stay dry.
5. Soften one wrapper at a timeSlide one wrapper through the warm water for 5 to 8 seconds, rotating once. It should still feel slightly firm when placed on the damp towel; it will continue to soften as you fill it. Soaking until completely floppy makes it prone to tearing.
6. Layer for a clean cross-sectionAcross the lower third, place 1 lettuce leaf, about 1/3 cup noodles, a small bundle each of cucumber and carrot, and a few leaves each of mint, cilantro and Thai basil. Set 3 shrimp halves cut-side up in a line just above the filling so their pink sides show through the wrapper; place 2 chives lengthwise with their tips extending beyond one side.
7. Tuck and roll firmlyFold the bottom edge snugly over the filling, fold both sides inward, then roll upward over the shrimp with even pressure. Place seam-side down under a barely damp towel and repeat for 12 rolls, replacing the water if it becomes cool.
8. Serve without stickingArrange the rolls with a little space between them and serve within 1 hour with peanut-hoisin sauce. If cutting for presentation, use a damp, very sharp knife and wipe it between cuts.