This Shrimp Spring Rolls recipe wraps fresh, crisp veggies, vermicelli noodles, and fragrant herbs, in delicate rice paper wrappers. This easy appetizer is simple to assemble and pairs perfectly with a creamy peanut dipping sauce. Learn how to make Vietnamese spring rolls from the comfort of your kitchen.
Want more shrimp recipes? Try my Mexican Shrimp Cocktail, Shrimp Curry Recipe, and Air Fryer Shrimp next.
Shrimp Spring Rolls
If you love ordering shrimp spring rolls at your favorite Vietnamese restaurant, you’ve got to try making them at home with this simple recipe. Paired with a sweet, savory, and creamy peanut sauce, they’re a delicious, low-calorie option that’s surprisingly easy to whip up.
I love how versatile they are—you can have fun experimenting with different fillings. Whether you enjoy them as a light lunch or serve them on a platter at parties, they’re sure to impress your guests.
Ingredients
- Rice paper wrappers: Spring roll wrappers are usually made from rice flour, water, and salt. They're translucent so you can see the shrimp poking through, with a smooth, delicate, slightly chewy texture.
- Vermicelli noodles: Cooked noodles are chewy and absorb sauce well. They also make the shrimp spring rolls more filling.
- Fresh Herbs: I use a trio of cilantro, mint, and basil for a refreshing twist.
- Vegetables: Thinly slice English cucumbers and carrots for crisp, crunchy freshness in each bite.
- Green onion: Sliced into pieces, green onion adds a mild, slightly sharp flavor that balances the freshness of the other veggies.
- Shrimp: Cook the shrimp until tender, then slice them in half lengthwise for easy rolling and a perfect presentation in each spring roll.
Peanut Sauce for Dipping
- Peanut butter: This is the thick, creamy, nutty element of the sauce.
- Coconut milk: Use coconut milk to thin out the mixture, and add a lighter, subtly sweet taste.
- Rice wine vinegar: Add vinegar for a tangy kick that balances the richness of the peanut butter and coconut milk.
- Hoisin sauce: The sauce provides a sweet and savory depth of flavor.
- Garlic powder: A hint of garlic adds warmth and a touch of spice, rounding out the flavors of the sauce.
How to Make Shrimp Spring Rolls
See recipe card for ingredient quantities and full instructions.
Begin by cooking the vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water, then set them aside. Then prepare a shallow dish of hot water to soften the rice paper wrappers, and arrange all the toppings in separate bowls for easy assembly.
To roll the spring rolls, dip one rice paper wrapper into the warm water, rotating it until it softens, which should take about 10-20 seconds. Be careful not to let it soak too long because it can become too soggy. Then remove the softened wrapper from the water and place it on a flat surface.
Start by placing a small amount of vermicelli noodles near the edge closest to you, followed by fresh cilantro, mint, and basil.
Add cucumber, carrots, and green onion on top of the herbs.
Begin rolling the wrapper away from you, tucking in the sides as you go, similar to folding an envelope. Place 2-4 pieces of shrimp in the center of the roll, then continue rolling tightly without tearing the wrapper until it's completely sealed. Repeat these steps until all the spring rolls are assembled.
For the peanut dipping sauce, combine peanut butter, coconut milk, hoisin sauce, rice wine vinegar, and garlic powder in a medium saucepan. Bring the mixture to a light boil, then reduce the heat and let it simmer for 1-2 minutes.
Once done, remove the sauce from heat, allow it to cool, and serve it alongside the spring rolls. Enjoy!
Sauce & Filling Options
- Fresh Veggies: Mix and match the vegetables with cucumbers, bell peppers, bean sprouts, and avocado.
- Protein: Swap the shrimp for cubed grilled chicken, crabmeat, or shaved steak. Tofu is a great vegetarian alternative but you can also just double up on the veggies instead.
- Lettuce Leaves: These add more nutrients and make it easier to assemble the shrimp spring rolls because you can tuck everything inside them.
- Nước chấm: Fish sauce is the traditional pairing for Vietnamese spring rolls. It is made from a blend of fish sauce, lime juice, sugar, water, garlic, and chili peppers.
Pro Tips
- Have all your spring roll fillings prepped before assembling. It makes it much easier if everything is cooked, sliced, and laid out.
- Do not oversoak the rice paper wrappers. You don't need more than 20 seconds to hydrate them. Otherwise, you'll have a soggy mess and the wrappers won't stick.
- Do not overstuff your shrimp spring rolls. Bigger isn't always better, especially here! The rolls will be harder to roll and are more likely to tear.
- Assemble the rolls with damp hands. This prevents the wrappers from sticking to your fingers as you assemble.
Storage
Shrimp spring rolls are best served fresh but you can make them a few hours in advance, store them on a platter, cover them with a damp cloth (to prevent them from drying out), and refrigerate.
When they're refrigerated for more than a few hours, the wrappers tend to become tough. Still, you can store leftovers for up to 2 days in an airtight container in the fridge. Separate the rolls with parchment paper so they don't stick together. They'll lose some moisture and be chewier but still edible.
I do not recommend freezing them.
Tools for This Recipe
- Pot - Boil water to cook the vermicelli noodles.
- Colander - For draining and rinsing the cooked vermicelli noodles under cold water.
- Shallow dish - The dish contains the warm water used to dip the rice paper wrappers and soften them.
- Bowls - These hold and organize the various ingredients for easy assembly of the spring rolls.
- Cutting board and knife - Use these to cut the vegetables, herbs, and shrimp into the desired sizes.
- Saucepan - Utilize to prepare the peanut dipping sauce by combining and heating the ingredients.
- Serving platter - To display and serve the assembled shrimp spring rolls.
FAQ
Why are they called spring rolls?
The rolls are traditionally made in China during the spring festival to celebrate the Lunar New Year.
What are Vietnamese spring rolls made of?
Traditional spring rolls include noodles, fresh vegetables, herbs, and a protein like shrimp or pork.
Are shrimp spring rolls high in calories?
They are about 145 calories per roll.
What is the difference between spring rolls and vegetable spring rolls?
The main difference between spring rolls and vegetable spring rolls is their fillings. Spring rolls typically contain a mix of protein, such as shrimp, pork, or chicken, along with vegetables and herbs. In contrast, vegetable spring rolls are entirely vegetarian, filled only with a variety of fresh or cooked vegetables and herbs, making them a lighter, plant-based option.
More Delicious Roll Recipes
Looking for other recipes like this? Try these:
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📖 Recipe
Ingredients
- 12 Rice paper wrappers
- 4 ounces Vermicelli noodles cooked
- ½ cup Cilantro
- ½ cup Mint
- ½ cup Basil
- ½ English cucumber cut into matchsticks
- 1 cup Carrot cut into matchsticks
- 4 sprigs Green onion cut into pieces
- 1 pound Shrimp cooked and cut in half lengthwise
Peanut Sauce for Dipping
- ¼ cup Peanut butter
- 1 tablespoon Coconut milk
- 1 tablespoon Rice wine vinegar
- 1 tablespoon Hoison sauce
- ¼ teaspoon Garlic powder
Instructions
- Boil a pot of water and cook the vermicelli noodles according to the package instructions. Drain and rinse them under cold water and set them aside.
- Add hot water to a shallow dish to use for your rice paper wraps. Set all of your toppings out in bowls so that it easy to assemble your spring rolls.
- To roll: dip one rice paper wrapper in the warm water rotating all the way around until it begins to soften, about 10-20 seconds. Do not allow it to just soak in the water because it will get too soggy.
- Remove it from the water and place it on a hard flat surface to begin assembling the rolls.
- Place some of the cut vermicelli noodles near the edge of the wrapper closest to you, then top it with the fresh cilantro, mint, and basil.
- Next, top the fresh herbs with some of the cucumber,carrots, and green onion. Begin to roll the spring roll away from you, then tuck each side in toward the middle (like an envelope).
- Now place 2-4 pieces of the shrimp directly in the middle of the spring roll wrapper, and continue rolling as tightly as possible without ripping the wrappers. Roll until it is completely sealed.
- Continue these steps until all of your spring rolls are assembled.
- To make your peanut dipping sauce: combine the peanut butter, coconut milk, hoisin sauce, rice wine vinegar, and garlic powder in a medium saucepan and bring to a light boil.
- Reduce the heat to low and simmer for 1-2 minutes. Remove from heat and allow the sauce to cool completely. Pour the sauce in a bowl and serve right away with the spring rolls. And enjoy!
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