Shrimp Spring Rolls Recipe delivers crisp veggies, juicy shrimp, cool herbs, and bright dips for a fresh, crunchy, savory bite. Busy cooks, meal preppers, and party hosts will love it, and total time lands around 35 minutes. I started rolling these after a sweaty food truck shift, and my forearms still thank me.
Why Shrimp Spring Rolls Recipe Is Worth It
Shrimp Spring Rolls Recipe gives you light, clean flavors with satisfying texture. You skip frying, keep the shrimp sweet, and pack each bite with herbs that pop.
You can prep the components ahead, set up a rolling station, and let everyone roll their own. It works for weeknights, picnics, and party platters.
Ingredients You Need
- Large shrimp: 1 pound 21-25 count, peeled and deveined, tail off. Use thawed cooked shrimp to save time, or poach raw shrimp in minutes.
- Rice paper wrappers: 22 cm round. I like Three Ladies or Red Rose brands for reliable texture.
- Rice vermicelli: 4 ounces dry. Thin banh hoi or bun works too.
- Lettuce: 1 small head green leaf or butter lettuce, ribs trimmed.
- Carrots: 2 medium, cut into thin matchsticks. Grab bagged carrot matchsticks if you want a shortcut. Oops, avoid that word; Use bagged carrot matchsticks if you want a shortcut.
- Cucumber: 1 seedless or 3 Persian, cut into matchsticks. Peel if the skin feels tough.
- Red bell pepper: 1, thinly sliced.
- Fresh herbs: 1 cup mix of mint, cilantro, and Thai basil. Regular basil works if that is what you have.
- Green onions: 2, thinly sliced.
- Optional add-ins: mango strips, avocado, shredded purple cabbage, bean sprouts.
Peanut dipping sauce
- Creamy peanut butter: 1/3 cup. Natural or shelf-stable both work.
- Hoisin sauce: 3 tablespoons.
- Soy sauce or tamari: 1 tablespoon.
- Fresh lime juice: 1 tablespoon.
- Warm water: 3 to 5 tablespoons to thin.
- Garlic: 1 small clove, grated.
- Sriracha or chili paste: 1 to 2 teaspoons, to taste.
Nuoc cham style dip
- Fish sauce: 3 tablespoons.
- Fresh lime juice: 3 tablespoons.
- Warm water: 3 tablespoons.
- Sugar: 1 to 2 tablespoons.
- Garlic: 1 clove, minced.
- Thai bird chili or jalapeño: to taste, thinly sliced.
Equipment
- Large pot for noodles and shrimp
- Large bowl of ice water
- Large shallow dish or pie plate for soaking wrappers
- Cutting board and sharp knife
- Small bowls for sauces
- Clean kitchen towel or damp paper towels
Quick Tips & substitutions
- Slice shrimp in half lengthwise so the pink side shows through the wrapper.
- Dip rice paper in warm water for 3 to 5 seconds only, then let it soften on the board.
- Line your board with a slightly damp towel to prevent sticking.
- Start each roll with a lettuce leaf to shield the wrapper from pokey veggies.
- Keep noodles cold and dry to avoid tearing from steam.
- Roll snug, not tight, or the wrapper may split.
- Cover finished rolls with a damp towel while you work to keep them supple.
- Swap proteins: use tofu, rotisserie chicken, or smoked salmon.
- Go nut-free: use sunflower seed butter in the peanut sauce.
- Gluten-free: use tamari and a gluten-free hoisin.
- Fish-free dip: mix soy sauce, lime, sugar, water, garlic, and chili.
- No vermicelli on hand: use shredded cabbage or extra lettuce.
- No Thai basil near you: double up on mint and cilantro.
How to Make Shrimp Spring Rolls Recipe
Step 1: Prep the shrimp
- If using raw shrimp, bring a pot of salted water to a gentle simmer. Add shrimp and cook 2 to 3 minutes until they turn pink and opaque. Move them to an ice bath, then drain and pat dry. Slice each shrimp in half lengthwise.
Step 2: Cook the noodles
- Boil rice vermicelli according to package directions, usually 2 to 4 minutes. Rinse under cold water, drain well, and toss with a teaspoon of neutral oil to prevent clumping.
Step 3: Slice the veggies and herbs
- Julienne carrots, cucumber, and bell pepper. Tear lettuce leaves into wrapper-sized pieces. Pick herb leaves and slice green onions.
Step 4: Mix the sauces
- Peanut sauce: whisk peanut butter, hoisin, soy or tamari, lime juice, garlic, and enough warm water to thin to a dipping consistency. Add chili sauce to taste.
- Nuoc cham: stir fish sauce, lime juice, warm water, sugar, garlic, and chili until sugar dissolves.
Step 5: Set up the rolling station
- Fill a wide shallow dish with warm water. Place rice papers, veggies, herbs, noodles, and shrimp within reach. Keep a damp towel nearby.
Step 6: Soften a wrapper
- Dip one rice paper into warm water for 3 to 5 seconds. Lay it flat on the damp towel or board and let it hydrate for 10 to 15 seconds until flexible.
Step 7: Fill and roll
- Place a lettuce leaf on the lower third. Add a small bundle of noodles, some carrots, cucumber, bell pepper, herbs, and green onion.
- Lay 3 to 4 shrimp halves pink side down across the upper third.
- Fold the bottom of the wrapper over the filling. Fold in the sides to tuck everything in, then roll up toward the shrimp. Aim for a tight cylinder with the shrimp showing through the top layer.
Step 8: Repeat and serve
- Continue with remaining ingredients. Keep finished rolls under a damp towel. Slice rolls in half with a sharp knife and serve with both dips, crushed peanuts, and lime wedges.
Step 9: Make-ahead note
- You can roll up to 24 hours in advance. See storage tips below to keep the skins silky.
Variations
- Spicy shrimp: toss cooked shrimp with chili crisp or sambal and a squeeze of lime.
- Tropical: add mango and avocado with mint and cilantro.
- Crunch boost: add bean sprouts or roasted peanuts inside.
- Protein swap: use poached chicken, baked tofu, or shredded crab.
- Herb-forward: use only Thai basil and mint for a bold flavor.
- Low-carb: skip noodles and add extra lettuce and cucumber.
- Kid-friendly: go light on herbs, add more lettuce and carrot, and serve with a sweeter peanut dip.
Ways to Serve
- Arrange on a platter with peanut sauce, nuoc cham, extra herbs, and lime wedges.
- Pair with jasmine iced tea, coconut water, or a crisp pilsner.
- Serve as a light lunch with miso soup or a simple cucumber salad.
- Make a bowl: slice rolls and place over greens with extra sauce as dressing.
Storage
Wrap each roll individually in a slightly damp paper towel, then place them in an airtight container. Chill up to 24 hours for best texture, and keep sauces separate. Let rolls sit at room temp for 10 minutes before serving so the wrapper turns supple again. If a wrapper dries, pat it with a little water and it will soften.
Shrimp Spring Rolls Recipe
Shrimp Spring Rolls are light and fresh rice paper rolls filled with shrimp, crisp vegetables, and herbs, typically served with a tangy dipping sauce.
Ingredients
Instructions
- Bring a small pot of water to a boil and cook the shrimp for 2–3 minutes, until pink and opaque. Drain and let cool, then slice each shrimp in half lengthwise.
- Prepare all filling ingredients (lettuce, carrots, cucumber, herbs, and noodles if using) and place them in separate bowls for easy assembly.
- Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 5–10 seconds, just until it begins to soften. Lay it flat on a clean surface or damp towel.
- On the lower third of the wrapper, arrange a small amount of lettuce, carrots, cucumber, herbs, and rice noodles if using. Place 2–3 shrimp halves, pink side down, near the center so they will show through when rolled.
- Fold the bottom edge of the wrapper up over the filling, then fold in the sides. Roll tightly away from you to form a neat roll. Repeat with remaining wrappers and filling.
- In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, water, garlic, and sriracha until smooth. Adjust thickness with a little more water if needed.
- Transfer to a serving bowl and top with crushed peanuts if desired. Serve the shrimp spring rolls immediately with dipping sauce.
Notes
Nutrition Information
Approximate per 1 roll with sauce (1 of 12): 120 calories; fat 3.5 g; saturated fat 0.7 g; carbohydrates 17 g; fiber 1 g; sugars 4 g; protein 6 g; sodium 260 mg. Values will vary based on exact brands, amounts of sauce used, and portion size.
Approximate per 1 roll with sauce (1 of 12): 120 calories; fat 3.5 g; saturated fat 0.7 g; carbohydrates 17 g; fiber 1 g; sugars 4 g; protein 6 g; sodium 260 mg. Values will vary based on exact brands, amounts of sauce used, and portion size.