Why You’ll Love This Recipe

These spring rolls are fresh, healthy, and incredibly versatile. They require no frying, making them a lighter option compared to traditional fried rolls. The combination of juicy shrimp, crunchy vegetables, and fragrant herbs creates a perfect balance of texture and flavor. They’re ideal for entertaining, meal prep, or a quick lunch, and can easily be customized with your favorite fillings and dipping sauces.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

large shrimp, peeled and deveined
rice paper wrappers
rice vermicelli noodles
lettuce leaves
carrots, julienned
cucumber, julienned
fresh mint leaves
fresh cilantro leaves
fresh basil leaves
soy sauce
hoisin sauce
peanut butter
lime juice
garlic, minced
warm water (for softening rice paper)

Directions

1. Cook the shrimp in boiling water for 2–3 minutes until pink and opaque. Drain and let cool, then slice each shrimp in half lengthwise.

2. Cook the rice vermicelli noodles according to package instructions. Drain and set aside.

3. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds until softened.

4. Lay the softened wrapper flat on a clean surface.

5. Place a piece of lettuce near the bottom third of the wrapper. Add a small amount of noodles, carrots, cucumber, and fresh herbs.

6. Arrange a few shrimp halves on top.

7. Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly to seal.

8. Repeat with the remaining ingredients.

9. For the dipping sauce, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, and minced garlic until smooth.

10. Serve the spring rolls fresh with the dipping sauce on the side.

Servings and timing

Servings: 8 spring rolls (about 4 servings)
Preparation time: 25 minutes
Cooking time: 5 minutes
Total time: 30 minutes

Variations

Swap shrimp for cooked chicken, tofu, or thinly sliced beef for a different protein option. Add sliced avocado for extra creaminess or shredded purple cabbage for more crunch and color. For a spicier dipping sauce, stir in chili garlic sauce or a dash of sriracha. You can also serve with a simple sweet chili sauce for a lighter alternative.

Storage/Reheating

Shrimp spring rolls are best enjoyed fresh. If storing, wrap each roll individually in plastic wrap and place them in an airtight container in the refrigerator for up to 1 day. To prevent drying out, cover with a slightly damp paper towel. These rolls are not meant to be reheated, as the rice paper can become tough.

FAQs

Can I make shrimp spring rolls ahead of time?

Yes, but they are best eaten within 24 hours for optimal freshness and texture.

Why is my rice paper tearing?

It may be soaked too long. Dip it briefly in warm water and handle gently to avoid tearing.

Can I use pre-cooked shrimp?

Yes, pre-cooked shrimp work well and save time.

What other herbs can I use?

Thai basil or even thinly sliced green onions can be added for extra flavor.

Are shrimp spring rolls gluten-free?

They can be gluten-free if you use gluten-free soy sauce or tamari in the dipping sauce.

How do I keep the rolls from sticking together?

Place them slightly apart on a plate and avoid stacking them directly on top of each other.

Can I skip the noodles?

Yes, you can omit the vermicelli for a lighter version.

What’s the best dipping sauce for these rolls?

Peanut sauce is popular, but sweet chili sauce or a simple soy-lime dip also works well.

Can I freeze shrimp spring rolls?

Freezing is not recommended, as the rice paper texture will change significantly.

How do I make them look neat and tight?

Keep the filling compact and roll firmly but gently, similar to wrapping a burrito.

Conclusion

Shrimp Spring Rolls are a refreshing and satisfying dish that combines tender shrimp with crisp vegetables and fragrant herbs. Light yet flavorful, they’re perfect as an appetizer, snack, or light meal. With endless customization options and a delicious dipping sauce, this recipe is a fresh favorite you’ll return to again and again.

Shrimp Spring Rolls

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• Author: Lisa
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 8 spring rolls (4 servings)
• Category: Appetizer
• Method: Boiling
• Cuisine: Vietnamese-Inspired

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Description

Shrimp Spring Rolls are fresh, light, and packed with vibrant flavors from tender shrimp, crisp vegetables, rice vermicelli, and aromatic herbs wrapped in delicate rice paper. Served with a creamy peanut dipping sauce, these homemade shrimp spring rolls are a healthy appetizer or light meal that’s easy to prepare and perfect for entertaining.

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Ingredients

• For the Spring Rolls:

• 1 pound large shrimp, peeled and deveined

• 8 rice paper wrappers

• 4 ounces rice vermicelli noodles

• 8 lettuce leaves (small pieces)

• 1 cup carrots, julienned

• 1 cup cucumber, julienned

• ¼ cup fresh mint leaves

• ¼ cup fresh cilantro leaves

• ¼ cup fresh basil leaves

• Warm water (for softening rice paper)

For the Dipping Sauce:

• 3 tablespoons hoisin sauce

• 2 tablespoons peanut butter

• 1 tablespoon soy sauce

• 1 tablespoon lime juice

• 1 garlic clove, minced

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Instructions

• Bring a pot of water to a boil. Cook shrimp for 2–3 minutes until pink and opaque. Drain, cool, and slice each shrimp in half lengthwise.

• Cook rice vermicelli noodles according to package instructions. Drain and set aside.

• Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds until softened.

• Lay the wrapper flat on a clean surface.

• Place lettuce near the bottom third of the wrapper. Add a small portion of noodles, carrots, cucumber, and fresh herbs.

• Arrange 3–4 shrimp halves on top.

• Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly to seal.

• Repeat with remaining ingredients.

• In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, and minced garlic until smooth.

• Serve spring rolls fresh with dipping sauce on the side.

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Notes

Do not soak rice paper too long; it continues softening after dipping.Keep rolls covered with a damp towel while assembling to prevent drying.Add avocado or shredded cabbage for extra texture.Use gluten-free soy sauce or tamari for a gluten-free option.Best enjoyed the same day for optimal freshness.