Sriracha Lime Shrimp Rice Paper Rolls with Creamy Dip

When lunch feels boring, I switch to something you can dip. These shrimp rice paper rolls are light, crunchy, and seriously satisfying—especially because you get that “takeout vibe” at home without frying or heavy prep.

The best part is how flexible they are. You can use cooked shrimp (store-bought or leftover), toss in whatever crunchy veggies you have, and roll everything up in soft rice paper. The creamy sriracha-lime dip ties it all together with a little heat and a bright citrus punch.

Why you’ll love it

• Fresh and filling without feeling heavy
• Great for hot days when you don’t want a big cooked meal
• Fun to make and even better to dip
• Easy to customize for picky eaters
• Perfect for packed lunches (with a small container of dip)

Ingredients tips

• Shrimp: Use cooked shrimp to keep it fast; pat dry so rolls don’t get watery.
• Rice paper: Dip briefly—too long and it turns sticky and tears.
• Noodles: Vermicelli is classic, but you can skip or replace with shredded cabbage.
• Veggies: Choose crunchy ones like cucumber, carrot, bell pepper, or romaine.
• Herbs: Mint + cilantro makes it taste extra fresh; use one if you only have one.
• Dip consistency: Add water 1 tsp at a time until it’s dunkable.

How to make it (method — step-by-step)

1. Cook vermicelli noodles (if using), rinse cold, and drain well.
2. Mix the dip: Greek yogurt, lime juice, sriracha, honey, garlic, and salt.
3. Prep fillings: slice veggies into thin matchsticks; halve shrimp if large.
4. Soften one rice paper sheet in warm water for 5–8 seconds.
5. Layer lettuce, noodles, shrimp, veggies, and herbs; roll tightly like a burrito.
6. Repeat with remaining wrappers. Serve with dip.

Easy upgrades (choose 1–2)

• Add avocado slices for a creamy bite
• Swap shrimp for rotisserie chicken or tofu
• Add sesame seeds or chopped peanuts inside
• Make it extra zesty with lime zest in the dip

What to serve with it

• A bowl of fruit (pineapple or mango is amazing)
• Simple miso soup or broth
• Edamame with sea salt
• Sparkling water with lime

Meal prep + leftovers

These keep well for about 24 hours. Wrap each roll in parchment (or place lettuce between them) to prevent sticking, and store in an airtight container. Keep the dip separate. If the rice paper tightens in the fridge, let rolls sit at room temp for 10 minutes before eating.