Fresh Shrimp Spring Rolls Recipe – Easy Vietnamese Style

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I still remember my first bite of a shrimp spring roll—bright, fresh, and full of crunch. It wasn’t fancy. Just rice paper, shrimp, raw veggies, and herbs. But the moment I tried rolling it myself, I realized there’s a quiet art to keeping it tight and neat. Since then I’ve tweaked my method—adjusting water dips, veggie cuts, and dipping options—until I hit a routine that’s quick, clean, and packed with flavor.

My goal here is to walk you through every detail. I’ll cover what ingredients work best, share precise rolling tips, explain how to prep without a mess, and suggest tasty dipping sauces and pairing ideas. I saw other recipes skip notes on shrimp cook time or how tight your roll should be. I’ll fill those gaps so your spring rolls come out perfect every time.

Key Terms You Should Know

Definition List

• Rice paper: thin, round sheets made from rice flour—used to wrap the rolls.

• Julienne: to cut vegetables into matchstick-thin strips.

• Herb bundle: a small bunch of fresh herbs like mint, cilantro, and basil for wrapping inside.

• Dipping sauce: a flavored liquid served next to rolls—peanut sauce or hoisin-chili mix are common.

What You’ll Need

Here’s the full list of what I use when I make shrimp spring rolls. This amount makes about 10 rolls—good for 3 to 4 people.

For the rolls:

• 10 rice paper wrappers (8.5–9 inch size)

• 20 medium shrimp (peeled, deveined)

• 1 cup shredded romaine lettuce or butter lettuce

• 1 cup julienned carrots

• 1 cup julienned cucumber (deseeded)

• 1 cup cooked rice vermicelli noodles (cooled)

• ½ cup fresh mint leaves

• ½ cup fresh cilantro leaves

• ½ cup Thai basil (optional)

• Water (room temperature) in a wide bowl for softening wrappers

For the peanut dipping sauce (optional but highly recommended):

• ¼ cup creamy peanut butter

• 2 tablespoons hoisin sauce

• 1 tablespoon soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1–2 tablespoons warm water (to thin as needed)

• Optional: a dash of sriracha or chili garlic sauce for heat

How to Prep Everything

1. Cook the Shrimp

• Bring a pot of salted water to a boil.

• Drop in the shrimp and cook for just 2–3 minutes until they turn pink and firm up.

• Drain and place in ice water to stop the cooking.

• Slice each shrimp in half lengthwise to make them thin and flat.

Note: Many recipes miss this step, but slicing shrimp helps the rolls stay tight and even.

2. Prep the Noodles

• Cook vermicelli according to package instructions—usually soaking in hot water for about 5 minutes.

• Drain and rinse with cold water.

• Keep the noodles in a bowl and snip them a few times with kitchen scissors so they’re easier to manage.

3. Julienne Veggies

• Cut carrots and cucumbers into thin strips. You want them no longer than 4 inches.

• Keep all fillings nearby and ready to grab—assembly will go faster and smoother.

4. Make the Dipping Sauce

• Mix peanut butter, hoisin, soy sauce, vinegar, sesame oil, and warm water in a small bowl until smooth.

• Adjust thickness by adding more water as needed.

• For a spicy kick, stir in a little chili sauce.

Step-by-Step: How I Roll Spring Rolls Without Tearing Them

Rolling spring rolls can feel tricky at first, but once you get the hang of it, it’s actually pretty fun. Here’s how I do it:

1. Soften the wrapper
Fill a large bowl or shallow pan with room temperature water. Dip one rice paper wrapper into the water for about 10 seconds—just until it softens but still feels slightly firm. Lay it flat on a clean surface like a wooden cutting board or a damp tea towel.

2. Layer your fillings
Start by laying 3 or 4 shrimp halves cut-side up about a third of the way from the bottom of the wrapper. This will make the shrimp visible through the roll once it’s wrapped.
Then add a small bundle of vermicelli noodles, followed by carrots, cucumber, lettuce, mint, cilantro, and Thai basil (if using). Keep everything in a tight row.

3. Fold and roll
Fold the bottom edge of the wrapper over the filling. Then fold in both sides. Roll everything tightly upward, just like a burrito. Press gently but firmly as you go to make a snug roll.

4. Repeat the process
Repeat with remaining wrappers and fillings. If the wrapper starts sticking, rinse your surface and hands with water.

How to Serve Spring Rolls

I like to serve shrimp spring rolls chilled or at room temperature, with the peanut dipping sauce on the side. Arrange them on a plate or platter, seam-side down, so they don’t unroll. Cut them in half at a diagonal for a nice presentation—especially if you’re serving guests.

If you’re packing them to go, wrap each roll tightly in plastic wrap and place in an airtight container.

Easy Ways to Switch It Up (Variations)

This is where you can get creative. These are a few variations I’ve tried and liked:

• Grilled shrimp – Adds a smoky flavor.

• Avocado slices – Adds creaminess and a soft texture.

• Mango strips – For a slightly sweet, tropical twist.

• Tofu or tempeh – A great plant-based option if you’re skipping shrimp.

• Purple cabbage – Adds color and crunch.

These rolls are super flexible. Just make sure the fillings aren’t too wet or bulky or they’ll tear the wrapper.

Storing Shrimp Spring Rolls

Spring rolls are best the day you make them. But if you need to store them:

• Wrap each roll in plastic wrap to keep the rice paper from drying out.

• Store in an airtight container in the fridge.

• Eat within 24 hours for best texture. After that, the rice paper tends to harden and fillings may wilt.

Pro tip: Place a damp paper towel in the container to keep them fresh longer. Don’t freeze them—rice paper doesn’t thaw well.

Nutrition Info (Per 1 Roll, without sauce)

Add about 80–100 calories per tablespoon of dipping sauce.

Cost Breakdown (U.S. Average)

Total Cost: Around $15–16
Per Serving (3–4 servings): Roughly $4–5

Final Tips From My Kitchen

• Don’t soak rice paper too long—it’ll get sticky and tear.

• Cut shrimp lengthwise so they lay flat and don’t bulk up the roll.

• Don’t overstuff. Less is more when it comes to neat rolls.

• Keep your hands slightly wet while rolling so the wrapper doesn’t stick.

• Line serving plates with lettuce leaves or parchment if storing—helps avoid sticking.

What to Serve with Shrimp Spring Rolls

These rolls are light and fresh, so they pair best with foods that won’t overpower them. Here are some solid choices:

• Cold noodles with sesame dressing

• Miso soup or light broth-based soup

• Pickled vegetables (radish, daikon, carrots)

• Coconut rice

• A light Asian slaw with vinegar dressing

• Chilled green tea or sparkling water with lime

If you’re serving them as part of a party or dinner spread, add a protein-heavy dish like grilled lemongrass chicken or tofu skewers for balance.

Recipe Variations to Try

Shrimp spring rolls are easy to tweak based on your taste or what’s in your fridge:

• Vegan: Replace shrimp with extra tofu or tempeh.

• Low-carb: Skip the vermicelli noodles or use spiralized veggies instead.

• Extra crunch: Add thin bell pepper slices or shredded cabbage.

• Fruity twist: Add mango or green apple slices for a sweet bite.

• Spicy: Toss the shrimp in a bit of chili oil before rolling.

Don’t be afraid to play around. The rice paper is just a vessel for your creativity.

Shrimp Spring Rolls with Peanut Dipping Sauce

These fresh shrimp spring rolls are packed with crunchy veggies, tender shrimp, vermicelli noodles, and herbs—all wrapped in soft rice paper and served with a creamy peanut dipping sauce. Great for a light lunch or appetizer.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Appetizer, Light Lunch, Snack

Cuisine: asian, Vietnamese-Inspired

Calories: 280

Ingredients Method Notes

Ingredients

  

For the Spring Rolls (makes ~10 rolls):

• 10 rice paper wrappers
• 20 medium cooked shrimp halved lengthwise
• 3 oz rice vermicelli noodles
• 1 medium carrot julienned
• 1 small cucumber julienned
• Handful of fresh mint leaves
• Handful of fresh cilantro
• Green leaf lettuce or butter lettuce optional, torn into pieces

For the Peanut Dipping Sauce:

• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 –2 tsp honey optional
• 1 –2 tbsp warm water to thin as needed

Method

 

1. Cook the noodles: Boil vermicelli for 2–3 minutes, rinse under cold water, and drain.
2. Prep your veggies: Julienne the carrot and cucumber. Wash and dry herbs.
3. Make the sauce: In a small bowl, whisk together all the peanut sauce ingredients until smooth. Add warm water until it’s creamy but not too thick.
4. Set up your rolling station: Have a bowl of warm water ready to dip the rice papers. Lay a damp towel or clean surface for rolling.
5. Soften the rice paper: Dip one wrapper into warm water for 4–5 seconds. Lay flat.
6. Fill the roll: Start with lettuce, then noodles, a few carrot and cucumber sticks, and herbs. Place two shrimp halves near the top edge for a clean finish.
7. Roll it up: Fold the sides inward, then roll tightly from the bottom like a burrito. Repeat for each roll.
8. Serve: Cut in half if you’d like and serve with peanut sauce.

Notes

• Shrimp can be swapped for tofu for a vegetarian version.
• These are best served fresh but can be stored up to 24 hours wrapped in plastic wrap.
• Don’t over-soak rice paper or it may tear.

FAQ

Can I make these ahead of time for lunch?

Yes, just keep them tightly wrapped and refrigerated. Eat within 24 hours.

Can I use cooked frozen shrimp?

Absolutely. Just thaw, dry well, and slice before using.

Why is my rice paper tearing?

It’s likely soaked too long. Dip it briefly—just a few seconds is enough.

Can I use different sauces?

Definitely. Hoisin, sweet chili, or even plain soy sauce work great.

Do I have to use vermicelli noodles?

No. You can skip them or swap for zucchini noodles or thin cabbage for a low-carb option.