Fresh Vietnamese Shrimp Spring Rolls are light, refreshing, and packed with vibrant flavors. These rolls bring together succulent shrimp, crisp lettuce, fragrant herbs like mint and cilantro, and crunchy vegetables wrapped up in delicate rice paper. They have a wonderful mix of textures—from the soft shrimp to the crunchy veggies—that make every bite really satisfying.
I love making these spring rolls when I want a meal that feels fresh but still filling. They’re great for a quick lunch or a healthy appetizer when friends come over. One of my favorite things is dipping them in a tangy peanut sauce or a spicy hoisin sauce—it adds so much flavor without overshadowing the fresh ingredients inside.
These rolls remind me of warm summer days and light meals shared outside. I always enjoy how customizable they are too—you can add noodles, swap shrimp for tofu, or toss in your favorite veggies. Making fresh shrimp spring rolls is a fun, hands-on experience that’s as rewarding as eating them!
Key Ingredients & Substitutions
Shrimp: Using medium shrimp works well for size and flavor. If shrimp is not an option, try cooked chicken, tofu, or thinly sliced avocado for a vegetarian twist.
Rice paper wrappers: These delicate, soft wrappers hold everything together. Look for thin, round rice papers in the Asian section of your store. If unavailable, large softened lettuce leaves can be a crunchy substitute for wraps.
Vermicelli noodles: These thin rice noodles add a nice texture but can be skipped or replaced with shredded cabbage or spiralized zucchini for a low-carb choice.
Fresh herbs: Mint, cilantro, and Thai basil are essential for authentic flavor. If you can’t find Thai basil, regular basil works fine. Don’t skip the mint; it adds a refreshing punch.
Vegetables: Julienne cucumber and carrot provide crunch and freshness. You can swap cucumber with bell pepper or jicama if you like. Always keep them crisp for the best bite.
Peanut dipping sauce: Hoisin and peanut butter create a creamy, tangy dip. If you’re allergic to peanuts, try a hoisin-lime soy sauce dip or tamari with grated ginger and garlic instead.
How Do You Roll Perfect Vietnamese Shrimp Spring Rolls Without Tearing the Rice Paper?
Rice paper is delicate and can tear if handled roughly or soaked for too long. Here’s how to roll without any trouble:
- Dip the rice paper in warm water for just 5 seconds. It should be soft but still slightly firm to hold its shape.
- Lay it flat on a clean, damp kitchen towel or non-stick surface to prevent sticking.
- Place fillings neatly in a line about 2 inches from the bottom edge, making sure not to overfill.
- Fold the sides in gently to encase the filling and then roll from the bottom up tightly but carefully.
- If the rice paper sticks to your hands or surface, wet your hands slightly to ease rolling.
Practicing once or twice helps build confidence. Once you get the hang of it, rolling fresh spring rolls becomes quick and easy!
Equipment You’ll Need
- Large shallow dish or wide plate – I like it because it makes softening the rice paper easy and prevents tearing.
- Small bowl – perfect for mixing the peanut sauce and serving as a dipping bowl.
- Sharp knife & cutting board – ideal for slicing shrimp and julienning vegetables quickly and evenly.
- Kitchen tongs or chopsticks – useful for handling hot cooked shrimp and dipping the rice paper without getting it too soggy.
- Clean, damp towel or paper towels – to hold and dry the rice paper if it starts to stick or tear.
Flavor Variations & Add-Ins
- Skip shrimp and add cooked chicken, tofu, or grilled salmon for a different protein twist.
- Use cilantro-lime dressing instead of peanut sauce for a fresher, citrus-flavored dip.
- Add sliced avocado or shredded cucumber inside for extra creaminess and crunch.
- Sprinkle some crushed peanuts or chopped scallions on the rolls for additional texture and flavor.
Fresh Vietnamese Shrimp Spring Rolls
Ingredients You’ll Need:
Main Ingredients:
- 12 medium shrimp, peeled, deveined, and cooked
- 8 rice paper wrappers (about 8-inch diameter)
- 2 cups cooked vermicelli rice noodles, cooled
- 1 cup shredded lettuce (green leaf or iceberg)
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ½ cup fresh Thai basil leaves (optional)
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- Lime wedges, for serving
For the Peanut Dipping Sauce:
- ¼ cup hoisin sauce
- 2 tbsp peanut butter
- 2 tbsp water
- 1 tbsp lime juice
- 1 garlic clove, finely minced
- 1 tsp soy sauce
- Crushed peanuts for garnish (optional)
- Red pepper flakes (optional)
How Much Time Will You Need?
This recipe takes about 25 minutes total. Expect around 10-15 minutes to prep and cook shrimp and noodles, 5 minutes to prepare veggies and herbs, and about 5-10 minutes to assemble the rolls. It’s a quick, refreshing, and easy meal.
Step-by-Step Instructions:
1. Prepare the Shrimp and Noodles:
Start by boiling or steaming the shrimp until they turn pink and are cooked through. Cool them, then slice each shrimp in half lengthwise for easy rolling. Cook the vermicelli noodles according to package instructions, then rinse them under cold water to cool. Set both aside.
2. Prep the Fresh Ingredients:
Wash and dry the lettuce, mint, cilantro, and basil leaves. Shred the lettuce and julienne (cut into thin strips) the cucumber and carrot. These fresh veggies add crunch and brightness to your rolls.
3. Soften and Roll the Rice Paper:
Fill a large shallow dish with warm water. Quickly dip one rice paper wrapper into the water for about 5 seconds until it becomes soft and pliable. Lay it carefully on a clean surface.
Place shrimp halves near the bottom edge of the wrapper so they’ll show through on one side. Add a small handful each of noodles, lettuce, cucumber, carrot, and some fresh herbs on top.
Fold the sides of the wrapper inward, then roll from the bottom tightly over the filling to seal your spring roll. Repeat with the rest of the wrappers and fillings.
4. Make the Peanut Dipping Sauce:
In a small bowl, whisk together the hoisin sauce, peanut butter, water, lime juice, minced garlic, and soy sauce until smooth. Sprinkle some crushed peanuts and red pepper flakes on top if you like a little extra crunch and heat.
5. Serve and Enjoy:
Arrange your fresh shrimp spring rolls on a plate with lime wedges and some extra mint leaves for garnish. Serve immediately with the delicious peanut dipping sauce on the side. Enjoy your healthy, light, and tasty Vietnamese treat!
Can I Use Frozen Shrimp for These Spring Rolls?
Yes, frozen shrimp works perfectly! Just be sure to thaw them completely in the fridge overnight or under cold running water before cooking. Pat them dry to avoid excess moisture in your rolls.
Can I Make the Spring Rolls Ahead of Time?
You can prepare the fillings and cooked shrimp in advance, but it’s best to assemble the spring rolls right before serving. Rice paper tends to dry out or get sticky if made too far ahead.
How Should I Store Leftover Spring Rolls?
Wrap each spring roll individually in plastic wrap and store them in an airtight container in the fridge. They’re best eaten within 1 day for freshness, as the rice paper can harden over time.
What Are Good Alternatives to the Peanut Dipping Sauce?
If you’re allergic to peanuts or prefer a different flavor, try a simple mixture of soy sauce, lime juice, and chopped chili or a hoisin-based dipping sauce without peanuts. Fresh herbs and lime juice add great brightness.