Fresh Vietnamese Shrimp Spring Rolls are light, bright, and full of fresh flavor. They’re packed with tender shrimp, crunchy veggies, and soft rice noodles, all wrapped up in delicate rice paper for that perfect chewy bite. These rolls feel like a little fresh gift wrapped on your plate, with herbs like mint and cilantro adding a burst of brightness to every mouthful.
I love making these shrimp spring rolls when I want something that’s both refreshing and satisfying without feeling heavy. The fun part is rolling them yourself — it’s almost like a little food craft project! Plus, having that peanut dipping sauce nearby just takes everything to the next level. I always feel a sense of accomplishment once I get a good roll made, and it’s such a treat to eat.
These rolls are perfect as a light lunch, a starter for your next dinner party, or a healthy snack anytime. I find they are especially nice on warm days or when you want something fresh and different from the usual sandwiches or salads. Plus, you can make a batch ahead of time and keep them covered in a damp towel until you’re ready to enjoy, which makes them surprisingly easy to have on hand.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well—just thaw gently if frozen. You can swap shrimp for cooked chicken or tofu for a different protein option.
Rice Paper Wrappers: These delicate sheets soften quickly and hold everything together. Keep them covered with a damp towel to avoid drying out.
Rice Vermicelli Noodles: Soaked until tender, they add a soft bite. If unavailable, thin glass noodles or even thin cooked spaghetti can work in a pinch.
Fresh Herbs: Mint, cilantro, and Thai basil bring freshness and aroma. If you lack one, just use more of the others—freshness is the goal!
Peanut Dipping Sauce: Hoisin and peanut butter create a creamy, tangy sauce. For a nut-free option, try a simple soy-lime dipping sauce or tamari mixed with a little honey and garlic.
How Can I Roll Shrimp Spring Rolls Without Tearing the Rice Paper?
Rice paper is thin and delicate, so handling it carefully is key:
- Soften rice paper by dipping it quickly (10-15 seconds) in warm water, but don’t soak too long or it will get sticky and tear.
- Lay the softened wrapper flat on a clean, damp surface to keep it moist while assembling.
- Don’t overfill the roll—too many ingredients can cause ripping.
- Fold the sides over first, then roll from the bottom tightly but gently to keep everything together without stretching the wrapper.
- If a wrapper tears, just grab another one; they’re quick to soften and roll again.
Taking it slow and gentle makes rolling easier and your spring rolls neater every time.
Equipment You’ll Need
- Large shallow dish or pie plate – I use this to soften the rice paper without making it sticky.
- Small bowls – perfect for whisking the peanut sauce ingredients and setting up your fillings.
- Cooking pot – needed to boil the shrimp quickly and easily.
- Sharp knife and cutting board – for slicing shrimp, julienning vegetables, and chopping herbs.
- Tongs or slotted spoon – helps to handle hot shrimp safely.
- Kitchen towel or damp cloth – keeps your rice papers moist and prevents tearing while assembling.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken, tofu, or tempura vegetables for different proteins or crispy texture.
- Add thin slices of avocado or mango for extra creaminess and sweetness.
- Use different herbs like Thai basil, mint, or cilantro depending on your flavor preference or availability.
- Switch the peanut sauce for a tangy hoisin or soy-lime dip for variety.
Fresh Vietnamese Shrimp Spring Rolls
Ingredients You’ll Need:
Main Ingredients:
- 12 large shrimp, peeled and deveined
- 8 rice paper wrappers (about 8-inch diameter)
- 4 oz rice vermicelli noodles
- 1 cup shredded lettuce (iceberg or butter lettuce works well)
- 1 medium carrot, julienned
- 1/2 English cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves (optional)
- Lime wedges for serving
For the Peanut Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tbsp peanut butter (smooth or chunky)
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 garlic clove, minced
- 1/2 tsp chili garlic sauce or Sriracha (optional)
- 2-3 tbsp water (to thin the sauce as needed)
- Crushed roasted peanuts for garnish
Time Estimated:
This recipe takes about 20-25 minutes in total. Most of the time involves prepping the shrimp, soaking the rice noodles, cutting vegetables, and assembling the rolls. It’s quick and fresh!
Step-by-Step Instructions:
1. Cook the Shrimp
Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and firm. Remove them from the water and let cool. Once cool, slice each shrimp in half lengthwise for a pretty presentation inside the spring rolls.
2. Prepare the Rice Vermicelli Noodles
Soak the rice vermicelli noodles in hot water according to package instructions, usually about 5-7 minutes, until soft. Drain them and rinse under cold water to keep them from sticking, then set aside.
3. Chop Vegetables and Herbs
Julienne (thinly slice) the carrot and cucumber. Wash and dry the lettuce and fresh herbs (mint, cilantro, and Thai basil if using).
4. Make the Peanut Dipping Sauce
In a bowl, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, minced garlic, and chili garlic sauce if you like a bit of spice. Add water little by little until it’s a smooth and dippable consistency. Just before serving, sprinkle crushed peanuts on top.
5. Soften the Rice Paper Wrappers
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until it is soft but still slightly firm — it will soften more as you work.
6. Assemble the Spring Rolls
Lay the softened wrapper flat on a clean surface. Place 2 shrimp halves near the bottom third of the wrapper, cut side down so they’re visible through the rice paper. Top with a small handful of rice noodles, pieces of lettuce, carrot, cucumber, and a few fresh herb leaves.
7. Roll the Spring Rolls
Fold the sides of the rice paper over the filling, then roll up from the bottom tightly but gently to enclose all ingredients. Repeat with the remaining wrappers and fillings.
8. Serve
Arrange the rolls on a platter with fresh lime wedges and the peanut dipping sauce on the side. Enjoy your fresh, light, and tasty Vietnamese shrimp spring rolls!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. The best way is to thaw them overnight in the fridge or quickly by placing them in a sealed bag submerged in cold water. Pat dry before boiling.
How Do I Prevent the Rice Paper from Tearing?
Soak each rice paper wrapper briefly (about 10-15 seconds) in warm water until it’s flexible but not overly soft. Work gently, and don’t overfill the rolls to avoid tearing.
Can I Prepare Spring Rolls Ahead of Time?
You can make the filling and peanut sauce ahead, but I recommend assembling the rolls just before serving for the best texture. If needed, cover rolled spring rolls with a damp kitchen towel and store in the fridge for up to 2 hours.
What Are Some Good Substitutions for the Peanut Dipping Sauce?
If you prefer a lighter or nut-free option, try a simple mix of soy sauce, lime juice, a little honey, and minced garlic, or use hoisin sauce with a splash of sriracha for some heat.
