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Shrimp Spring Rolls with Peanut Dipping Sauce

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
Cook Time 5 minutes
Total Time 25 minutes
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.