Fresh Shrimp Spring Rolls Recipe delivers crisp herbs, juicy shrimp, and a cool crunch with every bite. It suits weeknight cooks and party hosts and takes about 35 minutes if you prep smart. I learned that lesson after rolling a hundred of these for a backyard potluck and still wanted more.
Why Fresh Shrimp Spring Rolls Recipe Is Worth It
Fresh Shrimp Spring Rolls Recipe gives you a light, vibrant meal that still satisfies. You get sweet shrimp, bright herbs, and a peanut or nuoc cham dip that wakes up your taste buds. The method looks fancy, but you only need simple pantry items and a little practice.
Ingredients You Need
- Medium shrimp, 1 pound, peeled and deveined (31–40 count works well; frozen is fine, thaw in the fridge)
- Rice paper wrappers, 12 to 14 rounds, 22 cm size recommended (Three Ladies or Banh Trang Me Xuat Nam brands stay flexible)
- Rice vermicelli noodles, 4 ounces, thin style
- Butter lettuce leaves, 8 to 10 leaves, ribs trimmed
- Fresh herbs: mint, cilantro, and Thai basil, about 1 cup loosely packed total
- Carrot, 1 large, cut into thin matchsticks
- Cucumber, 1 small, seeded and cut into thin matchsticks
- Green onions, 2, thinly sliced
- Avocado, 1, thin slices (optional but luxurious)
- Jalapeño or Thai chile, thin slices (optional heat)
Peanut dipping sauce:
- Creamy peanut butter, 1/3 cup
- Hoisin sauce, 3 tablespoons (Kikkoman or Lee Kum Kee both work)
- Warm water, 3 to 5 tablespoons to thin
- Lime juice, 1 tablespoon
- Rice vinegar, 1 teaspoon
- Garlic, 1 small clove, finely grated
- Chili-garlic sauce or sriracha, to taste
Nuoc cham dipping sauce:
- Fish sauce, 3 tablespoons (I like Red Boat 40°N for clean flavor)
- Fresh lime juice, 3 tablespoons
- Warm water, 3 tablespoons
- Sugar, 1 to 2 tablespoons, to taste
- Garlic, 1 clove, minced
- Red chili, thinly sliced, to taste
Equipment:
- Large pot to boil shrimp and noodles
- Large shallow bowl or pie plate for dipping rice paper
- Cutting board and sharp knife
- Clean kitchen towel and paper towels
- Colander and small bowls for sauces
Quick Tips & substitutions
- Poach shrimp gently so they stay juicy; pull them as soon as they turn pink and opaque.
- Butterfly shrimp and slice them in half lengthwise for neat, even rolls and pretty layers.
- Soften rice paper in warm water for 5 to 7 seconds only; it continues to soften on the board.
- Keep a damp towel on your board to prevent sticking and tearing.
- Lay lettuce first to act as a barrier and keep noodles and herbs in place.
- Roll tight like a burrito: fold sides in, pull the bottom flap snug over the filling, then roll.
- Use two wrappers if your rice paper feels thin or you stuffed generously.
- Swap shrimp with baked tofu or rotisserie chicken for a different protein.
- Skip hoisin and use tamari to keep the peanut sauce gluten free.
- Add mango or pineapple for a sweet twist; thin slices work best.
How to Make Fresh Shrimp Spring Rolls Recipe
Step 1: Cook and chill the shrimp
- Bring a medium pot of salted water to a gentle simmer. Add shrimp and cook 1 to 2 minutes until pink and opaque.
- Transfer shrimp to an ice bath to stop cooking. Pat dry, butterfly, and slice in half lengthwise.
Step 2: Cook the vermicelli
- Boil water and cook noodles according to package directions, usually 3 to 4 minutes.
- Drain and rinse under cold water until cool. Toss with a splash of fish sauce or sesame oil to prevent clumping.
Step 3: Prep the vegetables and herbs
- Julienne carrot and cucumber, slice green onions, and prep jalapeño if using.
- Pluck herb leaves and keep them whole for best aroma.
- Arrange everything in a tidy mise en place so rolling moves fast.
Step 4: Mix the dipping sauces
- For peanut sauce, whisk peanut butter, hoisin, warm water, lime, rice vinegar, garlic, and chili sauce until smooth. Adjust thickness with more water.
- For nuoc cham, stir fish sauce, lime juice, warm water, sugar, garlic, and chili until the sugar dissolves. Balance sweet, salty, and sour to your liking.
Step 5: Soften the rice paper
- Fill a large shallow bowl with warm water. Dip one wrapper for 5 to 7 seconds.
- Lay it on a damp towel or board. It will soften further in about 10 seconds.
Step 6: Fill and roll
- Place a lettuce leaf on the lower third. Add a small bundle of vermicelli, then carrot, cucumber, green onion, and herbs.
- Lay 3 to 4 shrimp halves pink side down above the pile so they show through when you roll.
- Fold sides in, pull the bottom up and over, then roll tight toward the shrimp. Repeat with remaining wrappers.
Variations
- Spicy garlic shrimp: Toss cooked shrimp with chili oil and minced garlic before rolling.
- Mango and mint: Add thin mango slices for a juicy pop.
- Crunch factor: Add thin strips of jicama or a few crushed roasted peanuts.
- Veggie tofu: Swap shrimp with baked or pan-seared tofu sticks.
- Herb bomb: Load up on shiso, Thai basil, and perilla for an aromatic version.
- Avocado and sesame: Add avocado slices and a sprinkle of toasted sesame seeds.
Ways to Serve
- Set out both sauces and let everyone double-dip their own bowls.
- Pair with iced green tea, crisp pilsner, or a citrusy spritz.
- Plate alongside a simple cabbage slaw or miso soup for a light meal.
- Cut each roll in half on the bias and serve as an appetizer platter.
Storage
Keep leftover spring rolls in a single layer, or separate layers with parchment, in an airtight container. Press a slightly damp paper towel on top to keep the rice paper supple. Refrigerate up to 24 hours, then bring to room temp 15 minutes before serving. The texture softens over time, so roll what you plan to eat and keep components prepped for fresher results.
Fresh Shrimp Spring Rolls Recipe
Fresh Shrimp Spring Rolls are light Vietnamese-style rice paper rolls filled with shrimp, crisp vegetables, and herbs, served with a flavorful dipping sauce.
Ingredients
Instructions
- Bring a small pot of water to a boil, season with salt, and add the shrimp.
- Simmer 2–3 minutes until the shrimp are pink and just cooked through, then drain and cool.
- Slice each shrimp in half lengthwise and set aside.
- In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, and sugar.
- Gradually whisk in warm water until smooth and pourable. Add garlic and Sriracha if using, and adjust seasoning to taste.
- Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5–10 seconds until just pliable, then lay it flat on a damp cutting board or clean towel.
- Near the bottom third of the wrapper, place a small handful of lettuce, a nest of rice vermicelli, a few carrot and cucumber matchsticks, and a mix of mint, cilantro, and basil leaves.
- Arrange 3–4 shrimp halves, pink side down, in a row just above the vegetables.
- Fold the bottom of the wrapper up over the filling, fold in the sides, then roll tightly away from you to enclose the shrimp and filling.
- Repeat with remaining wrappers and filling. Keep finished rolls covered with a slightly damp towel to prevent drying out.
- Slice each roll in half if desired and arrange on a platter.
- Serve immediately with the peanut dipping sauce.
Notes
Nutrition Information
Approximate per 1 spring roll with about 2 tablespoons sauce: 145–170 calories; fat 5–7 g; saturated fat 1–2 g; carbohydrates 18–21 g; fiber 1–2 g; sugars 4–6 g; protein 6–8 g; sodium 260–340 mg. Values will vary based on specific brands, exact amounts of sauce used, and portion size.
Approximate per 1 spring roll with about 2 tablespoons sauce: 145–170 calories; fat 5–7 g; saturated fat 1–2 g; carbohydrates 18–21 g; fiber 1–2 g; sugars 4–6 g; protein 6–8 g; sodium 260–340 mg. Values will vary based on specific brands, exact amounts of sauce used, and portion size.