Shrimp with garlic, fresh cucumber and carrot, a zesty lime dressing and crispy rice noodles: this soft wrap brings together different textures without complicated prep.
This wrap is Vietnamese-inspired in flavour, not a traditional Vietnamese dish. The soft wheat wrap is a practical way to serve shrimp, crunchy raw vegetables and a dressing made with lime, fish sauce and chili. The combination draws on familiar Southeast Asian flavour notes: salty, sour, a little sweet and spicy. Mint and cilantro bring a distinctly fresh aroma; use both if you can, or just use cilantro for a slightly more robust herbal flavour.
Cucumber and carrot add juiciness and crunch. Cut them into thin strips so they fit easily in the wrap and don’t push the shrimp to one side. In summer, cucumber and carrot are often widely available locally, but this dish doesn’t depend on a short season. A small head of pointed cabbage can replace some of the cucumber; slice it extra finely and add a little more lime juice if you like.
The rice noodles provide a light, brittle crunch against the soft wrap. Dried rice vermicelli puffs up quickly when briefly deep-fried. So work with completely dry noodles and small batches: moisture can make hot oil splatter, and an overcrowded pan means the noodles won’t crisp as evenly. Drain them and add them just before rolling up the wraps. That way, they stay crispy instead of absorbing moisture from the vegetables and dressing.
The shrimp need only a short time over the heat. Cook them in a hot pan with garlic until just opaque and cooked through; cooking them for longer quickly makes them firm. Raw, peeled shrimp are the most convenient here. If using frozen shrimp, let them thaw completely and pat them dry before adding them to the pan. Fish sauce adds salt and umami to the dressing; for a vegetarian version, you can replace it with soy sauce, although that will change the flavour profile.
Serve the wraps straight away, with extra lime wedges and herbs at the table if you like. You can prep the vegetables ahead and keep the dressing separate, but only roll the wraps at the last moment: that way, the wrap and fried noodles keep a pleasant texture. Store any leftover cooked shrimp covered in the fridge and use within two days; reheat gently or serve cold in a fresh wrap.
In a small bowl, stir together the lime juice, fish sauce, sugar, water and chili until the sugar dissolves. Taste and add more chili if you like.
Cut the cucumber and carrot into thin strips. Set the mint and cilantro leaves aside.
Heat 1 tablespoon neutral oil in a frying pan over medium-high to high heat. Cook the garlic for 20 seconds, add the shrimp and cook for 2–3 minutes, until cooked through and just opaque. Transfer them out of the pan.
Heat the frying oil in a tall, sturdy pan to 180 °C. Check with a kitchen thermometer; if you don’t have one, use a small piece of rice noodle: it should puff up straight away and float to the surface. Deep-fry the dry vermicelli in small batches for a few seconds, until the strands puff up and turn crispy. Lift them out of the oil with a slotted spoon and drain on paper towels. Keep a safe distance from the pan and make sure the noodles are dry before adding them to the oil.
Warm the wraps briefly according to the package instructions or in a dry frying pan, until pliable.
Divide the shrimp, cucumber, carrot, mint and cilantro between the wraps. Drizzle with dressing and add the crispy noodles last. Roll up the wraps and serve straight away, with lime wedges if you like.
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