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Sriracha Lime Shrimp Rice Paper Rolls with Creamy Dip

Fresh rice paper rolls with shrimp, crunchy veggies, herbs, and a creamy sriracha-lime dip—light, fast, and meal-prep friendly.
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Prep Time 18 minutes
Cook Time 2 minutes
Total Time 20 minutes
Servings: 8 rolls
Course: Lunch
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Rolls
  • 8 sheets rice paper wrappers 8–10 inch
  • 12 oz cooked shrimp peeled, tails removed
  • 2 cups romaine lettuce thinly shredded
  • 1 cup cooked rice vermicelli noodles optional
  • 1 cup cucumber cut into matchsticks
  • 1 cup carrots shredded or matchsticks
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
Creamy Sriracha-Lime Dip
  • 1/2 cup plain Greek yogurt or mayo for richer dip
  • 1 1/2 tbsp lime juice plus more to taste
  • 1 tbsp sriracha adjust heat level
  • 1 tsp honey optional
  • 1 clove garlic finely grated
  • 1/4 tsp salt to taste

Equipment

  • Large shallow bowl
  • Small pot
  • Cutting board
  • Knife

Method
 

  1. If using noodles, cook vermicelli according to package directions. Rinse cold and drain well.
  2. Whisk yogurt, lime juice, sriracha, honey, garlic, and salt until smooth. Thin with a splash of water if needed.
  3. Prep fillings: shred lettuce, slice cucumber, and halve shrimp if large.
  4. Dip one rice paper wrapper in warm water for 5–8 seconds and place on a damp board.
  5. Layer lettuce, noodles (optional), shrimp, veggies, and herbs. Roll tightly, folding in the sides.
  6. Repeat and serve immediately with dip, or chill up to 24 hours (keep dip separate).

Notes

Prevent sticking: Store rolls with parchment between layers.
Heat control: Start with less sriracha and add more after tasting.
Swap shrimp: Use rotisserie chicken or tofu strips.
Storage: Best within 24 hours; keep dip separate.