Fresh Vietnamese Shrimp Spring Rolls are light, crisp, and packed with fresh flavors that make them perfect for a healthy snack or appetizer. These rolls combine tender shrimp with crunchy veggies, fresh herbs, and soft rice paper wraps, giving you a wonderful mix of textures and tastes in every bite.
I love making these spring rolls because they’re so quick to pull together, and they feel like a little refreshing treat. Wrapping the rolls is a fun process—I always enjoy adding just the right mix of herbs like mint and cilantro, which really brighten up the whole thing. Plus, dipping them in a tangy peanut sauce or a simple hoisin-based dip is my favorite way to enjoy them.
These shrimp spring rolls are great for sharing with friends or serving at gatherings because they’re easy to eat and don’t weigh you down. I also like to prepare the ingredients ahead of time, then assemble the rolls fresh when it’s time to eat. It feels like a small, fresh celebration on the plate every time!
Key Ingredients & Substitutions
Shrimp: Use fresh, peeled shrimp for the best texture and flavor. If shrimp isn’t available, cooked chicken or tofu are great substitutes that still keep the rolls light and healthy.
Rice paper wrappers: These thin sheets are essential for the signature roll texture. If you can’t find round ones, square wrappers will work just fine too.
Herbs (mint, cilantro, Thai basil): They give the rolls freshness and lift the flavors. If you don’t have Thai basil, extra cilantro or regular basil can be used.
Vermicelli noodles: These add a subtle chew and mild taste. Rice sticks or even finely julienned cucumber can work as lighter alternatives if you prefer to skip the noodles.
Fresh veggies: Cucumber and carrot bring crunch and color. Feel free to add bell peppers or even shredded cabbage for variety.
Dipping sauce ingredients: Hoisin and peanut butter create a classic, rich dip. For a lighter option, try a simple mix of fish sauce, lime juice, garlic, and chili for a tangy, spicy taste.
How Can You Roll Fresh Spring Rolls Without Tearing the Rice Paper?
Rice paper can be tricky at first, as it’s delicate and can tear easily. Here’s how to get a perfect roll:
- Use warm water, not hot, to soften the rice paper. Dip it quickly (about 8-10 seconds) until it’s flexible but still slightly firm.
- Lay the softened wrapper flat on a clean surface. Don’t stack softened wrappers; work one at a time to avoid sticking and tearing.
- Add fillings sparingly near the bottom third—too much makes rolling hard and may break the wrapper.
- Fold the sides in gently to enclose fillings before rolling from the bottom up tightly but carefully.
- If the paper tears, don’t worry! Smooth the tear as you roll and use it up quickly, or try another wrapper.
With practice, rolling becomes quick and easy. I find keeping a damp towel nearby helps prevent wrappers from drying out too fast when prepping several rolls.
Equipment You’ll Need
- Large shallow dish or pie plate – I use this to soften the rice paper smoothly without tearing.
- Cutting board and sharp knife – essential for julienning vegetables and slicing cooked shrimp neatly.
- Small bowls – perfect for the dipping sauce ingredients and for rinsing rice papers.
- Fresh herbs and vegetables – no equipment needed, but keep them washed and ready for quick assembly.
- Serving platter – nice for presenting the finished spring rolls attractively.
Flavor Variations & Add-Ins
- Replace shrimp with cooked chicken, tofu, or smoked salmon for different protein options that suit your taste.
- Add thinly sliced bell peppers or radishes for extra crunch and color.
- Mix herbs like Thai basil and cilantro for a more aromatic flavor. You can also add shredded lettuce for more freshness.
- Spice up the dip with sriracha or chili oil if you like heat, or substitute peanut butter with tahini for a nutty twist.
Fresh Vietnamese Shrimp Spring Rolls
Ingredients You’ll Need:
Main Ingredients:
- 12 large shrimp (peeled, deveined, and cooked)
- 8 rice paper wrappers (round)
- 1 cup vermicelli rice noodles, cooked and drained
- 1 cup fresh lettuce leaves (such as butter or romaine), torn into pieces
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ½ cup fresh Thai basil leaves (optional)
- 1 medium cucumber, julienned
- 1 large carrot, julienned
For the Dipping Sauce:
- 3 tablespoons hoisin sauce
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce or fish sauce
- 1 teaspoon rice vinegar or lime juice
- 1 garlic clove, minced
- 1 teaspoon sugar or honey
- 2 tablespoons water (to thin the sauce if needed)
- Crushed peanuts for garnish (optional)
- Chili flakes or fresh chopped chili (optional)
Time Needed
This recipe takes about 20 minutes to prepare and assemble, including cooking the shrimp and noodles. You can make the dipping sauce while preparing the other ingredients, so everything comes together smoothly and quickly.
Step-by-Step Instructions
1. Cook the Shrimp and Noodles
Boil or steam the shrimp until they turn pink and opaque, about 2 to 3 minutes. Let them cool, then slice each shrimp in half lengthwise to make rolling easier and to show off their pretty color inside the roll. Cook the vermicelli noodles following the package instructions, rinse under cold water, and drain well.
2. Prepare Your Fresh Fillings
Wash and dry the lettuce, mint, cilantro, and basil leaves. Julienne (cut into thin strips) the cucumber and carrot so they fit nicely inside the spring rolls.
3. Soften the Rice Paper Wrappers
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it becomes soft and flexible but not too soggy. Lay it flat on a clean surface or plate ready for filling.
4. Assemble the Spring Rolls
Near the bottom edge of the softened rice paper, layer a few pieces of lettuce, some vermicelli noodles, cucumber, carrot, and a small handful of fresh herbs. Arrange 3 or 4 shrimp halves on top of the fillings with the cut side facing out for a nice presentation. Fold the sides of the rice paper in over the filling, then roll up tightly from the bottom to enclose everything in a neat roll. Repeat with the remaining wrappers and ingredients.
5. Make the Dipping Sauce
In a small bowl, whisk together the hoisin sauce, peanut butter, soy or fish sauce, rice vinegar or lime juice, minced garlic, sugar or honey, and water until smooth. Add more water if needed to reach your desired consistency. Sprinkle crushed peanuts and chili flakes over the sauce if you like a little extra crunch and spice.
6. Serve and Enjoy!
Place the fresh shrimp spring rolls on a serving plate with fresh mint sprigs for garnish. Serve with the dipping sauce on the side. Dig in and enjoy the crisp, fresh flavors!
Can I Use Frozen Shrimp for the 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 extra moisture in the rolls.
How Do I Store Leftover Spring Rolls?
Since the wrapper can harden or get sticky, store leftover rolls tightly wrapped in plastic wrap or in an airtight container with a damp paper towel. Keep them in the fridge and eat within 1 day for the best freshness.
Can I Make the Rolls Ahead of Time?
You can prepare all the ingredients in advance but it’s best to roll the spring rolls right before serving. This keeps the rice paper soft and prevents tearing or drying out.
What Can I Substitute if I Don’t Have Rice Paper Wrappers?
Rice paper is key for traditional spring rolls, but you could try using large lettuce leaves as a low-carb alternative. They won’t have the same chewy texture but will still taste fresh and delicious!